Fondant Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small mixing bowl
- 1 Electric mixer or whisk
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 wire cooling rack
- 1 rolling pin (for fondant)
- 1 3–4 small fondant cutters or sharp knife
- 1 cupcake corer or small knife (optional)
Ingredients
- 150 gram all-purpose flour
- 3/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 120 gram unsalted butter softened
- 150 gram granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 milliliter whole milk room temperature
- 120 gram unsalted butter for buttercream; softened
- 240 gram powdered sugar for buttercream; sifted
- 1 teaspoon vanilla extract for buttercream
- 1 1–2 tbsp milk for buttercream; as needed
- 400 gram ready-to-roll fondant white or colored
- 1 Cornstarch or powdered sugar for dusting work surface
- 1 Food coloring gel optional; assorted
Instructions
- Preheat the oven to 180°C (350°F) and line the muffin tin with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, and salt, then set aside.
- In another bowl beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
- Add half of the dry ingredients to the wet mixture, mix on low until just combined, then mix in the milk.
- Add the remaining dry ingredients and mix only until the batter is smooth and no dry streaks remain.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, beat the softened butter for buttercream until creamy, then gradually add powdered sugar and vanilla.
- Add 1–2 tablespoons of milk to the buttercream, beating until smooth and spreadable.
- Once the cupcakes are completely cool, spread a thin, even layer of buttercream on top of each cupcake to act as a base for the fondant.
- Lightly dust your work surface and rolling pin with cornstarch or powdered sugar.
- Knead the fondant until soft and pliable, then roll it out to about 3 mm (1/8 inch) thickness.
- Use a round cutter slightly larger than the top of your cupcakes to cut fondant circles.
- Place a fondant circle over each buttercream-topped cupcake and gently smooth it over the surface with your hands.
- Re-roll fondant scraps and cut out small shapes or decorations using cutters or a knife, tinting portions of fondant with food coloring if desired.
- Attach fondant decorations to the tops of the cupcakes, lightly brushing the back with a tiny bit of water if needed to help them stick.
- Let the decorated cupcakes rest at room temperature for about 30 minutes so the fondant can firm up slightly before serving.
Notes
For best results, keep your cupcakes completely cool before adding buttercream or fondant to prevent melting and slipping, and work quickly with fondant because it can dry out if exposed to air too long (cover unused portions with plastic wrap). If the fondant cracks, knead in a tiny amount of shortening to restore elasticity, and if it becomes sticky, dust lightly with cornstarch or powdered sugar. A very thin layer of buttercream gives a smoother finish under the fondant than a thick one, and gently rounding any dome on the cupcakes with a knife will help the fondant sit flat. Store finished cupcakes in a cool, dry place in an airtight container (not the fridge if possible, to avoid condensation on the fondant), and decorate as close to serving time as is practical for the cleanest look.
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