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Fill the paper mold for muffins to 2/3 of its capacity, so that when they rise they do not overflow.
Insert the molds into the ‘Fun Cook” appliance, already preheated, and cook for 20 minutes.
Once cooked remove them and place on a rack and let cool throughly.
“Buttercream”
A term widely used, as its name suggests, it is
a butter
cream
with icing sugar added to give consistency, flavor
paste and color. Normally we add twice the amount of sugar
to butter, although if this is considered an excessive amount,
it can be adjusted to ones personal tastes.
A variant of this type of coverage is the
swiss meringue
buttercream
which adds a Swiss meringue to the mixture
giving it a glossy, smooth and richer texture than normal
buttercream. This is made by using a light sugar and water
syrup added slowly to egg whites creating peaks.
Once the meringue has peaked, this is mixed with the
butter mix and then beaten until creamy smooth to keep
the shape.
With the two options suggested there are unlimited
possibilities to create different flavors ie. chocolate, adding
cocoa powder, vanilla seeds, pasta or essences and candy
making a light syrup of sugar and water, etc ...
Frosting suggestions to decorate muffins (cupcakes)
For the frosting use approximately two heaped tablespoons of icing sugar for each tablespoon of creamed cheese.
Mix the sugar and cheese together, maintaining a creamy but not liquid consistancy and add a few drops of lemon essence.
Place the cover over the muffins adding a pinch of grated carrot on top to give a touch of colour.
Frosting
Cream cheese frosting
This frosting is made with a base of cream cheese
,
mascarpone or a similar type, which makes it much lighter
since it reduces the amount of butter to obtain a good
consistency. Highly recommended for carrot muffins.
Please note that the ‘shelf-life’ for this type of frosting or
butter icing is not long.
It must be kept refrigerated
, so once the frosting is
made, the cup cakes are to be preserved in the refrigerator.
To make it beat the cheese at room temperature, with
butter and icing sugar until a creamy and fine texture is
achieved.
Fondant
Two types of fondant are liquids and solids
known
for stretching and molding.
The liquid fondant is less common but it possible to prepare
at home mixing water, sugar and glucose until getting a
smooth and glossy cream, that can be used like a classic
coverage or to as a fill.
The solid fondant has a different base of water, sugar,
gelatine, glycerin and glucose that at a high temperature
causes the sugar to become saturated and crystalized,
formimg a smooth and flexible dough, similar to that of
children’s plasticine, ideal for moulding.
Using a rolling pin it can be thinly stretched, sprinkling
power sugar to prevent sticking. Cut out portion sizes of
cup cakes and stick with jam, caramel or chocolate cream.
This can also can be used to create decorations such as
flowers, animal motifs, children, etc ... for which there are
many available tools to help with this task.
