Spring Cupcake
INGREDIENTS
For the cupcakes:
220g butter in ointment
200g icing sugar
200g semi-skimmed milk
200g weak flour
100 gr corn starch/rice starch
4 gr chemical yeast
1/2 vanilla bean
For the buttercream:
100/200 gr Quick Fondant
200g butter or margarine at room temperature (in ointment)
Flavors and colorants as desired
COMPOSITION
For the cupcakes:
Score the vanilla pod, then after removing the black dots with a small knife, infuse everything into the milk for 10 minutes. Whip the butter with the icing sugar, add the eggs and the milk, after removing the pod and continue whipping. Then add the flour, starch and yeast and whisk for a further two minutes in order to incorporate air inside. Cook at 170°C for about 20 minutes.
For the buttercream.
Whip the Quick Fondant with the butter or margarine in a stand mixer for about 5 minutes at maximum speed. Eventually, flavour and colour the buttercream as desired by adding to it fatty pastes, concentrated flavouring pastes, liquids and liqueurs (up to a maximum of 10% of the total weight), soluble colours, previously diluted powders, gels and water-soluble.
COMPOSITION OF THE CUPCAKES
With different types of sac-à-poche tips, make the flower petals and cover the entire surface of the cupcakes.