Saturday, March 12, 2011

How to Use Fondant: St. Patrick's Day Cupcakes


Shamrocks. Green beer. Hangovers. Pot o' gold cupcakes!

A long time ago - we're talking months - I posted this recipe for homemade marshmallow fondant. It's messy but easy, and it's absolutely worth making at home if you want to decorate with fondant. You can control color and flavor so easily and avoid that starchy, uber-sugary taste you might get with store bought fondant.

I made these cupcakes for a St. Patrick's day themed birthday. Confusing, I know, but the celebrator's birthday is smack dab on St. Patrick's day, so it makes sense. I thought little cupcake pots of gold would be so cute. Below is a tutorial for how I made them. I hope it gives you some ideas on what to do with your own fondant creations!


St. Patricks's Day Pot O' Gold Cupcakes
Ingredients:
1 batch chocolate cupcakes
chocolate frosting
(save the rest in the fridge for another day)
yellow gel food coloring
brown gel food coloring
crisco
powdered sugar
semisweet chocolate chips
gold luster dust (optional)
copper luster dust (optional)
vodka (optional)
gold sugar sprinkles (optional)
clear sugar sprinkles (optional)

Tools:
rolling pin
baking sheet
wax paper
clean paintbrush (used for food only)
ziplock bags
set of nesting circle cutters
(available at cooking stores like Williams Sonoma & Sur la Table)

Directions:
Liberally crisco and powdered sugar a cutting board, countertop or table top. Use a toothpick to smear some yellow and brown food coloring into the fondant.








Knead it on the criscoed surface, putting crisco on your hands as necessary, until you are satisfied with the golden color of the fondant.









I used a lot of yellow and just a touch of brown.











Roll half the fondant out to about 1/8" thick. Using a small circle cutter, cut out about 15 coins for every cupcake you are decorating. Put them on a wax paper lined baking sheet.








Mix 1/2 tsp vodka with enough gold luster dust in a small dish until you have a runny "paint."










Paint the coins with the dust. Sprinkle them with the gold sugar and let dry. (You can skip the dust and sugar if you want, but your coins won't be sparkly.)








Put chocolate frosting in a plastic bag and cut off a corner. Pipe a spiral of frosting on the top of each cupcake. It doesn't have to be pretty. Mine certainly isn't.









Roll out the other half of the fondant to about 1/8" thick. Using the coin-sized cutter, lightly press it in the top of the fondant to texturize it as shown. Then use the cupcake-sized cutter to cut out circles of the texturized fondant. Place one on each cupcake. Mix up some copper "paint" with the vodka and luster dust and lightly paint each texturized circle to emphasize the lines (optional).


Arrange 10-15 coins on the top of each cupcake in a pile. Use a little water on the backs if you need to to stick them together. Sprinkle each cupcake with a little clear sugar so the whole thing is sparkly.







To make the handles, melt the chocolate in the microwave in 30 second intervals until smooth. Put it in a ziplock bag and snip off the corner. Pipe two "U" shapes onto wax paper for each cupcake. Place them in the freezer for a few minutes until set.






Stick the prongs of the "U" into the side of the cupcake where the frosting is, one on each side.










Arrange your little pots o' gold at the base of a rainbow. Enjoy!




3 comments:

  1. Did you make this up? Very creative!! Esp. the 3D coins.

    ReplyDelete
  2. These are adorable! Gotta stash this recipe away for next year.

    ReplyDelete
  3. Creative treats and great tutorial!

    ReplyDelete

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