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How To Make Tulip Cupcakes

G_P MarketingTutorial Cupcakes With Tulips   

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Material that you require: – Cupcake cream covered that you like – white fondant to cover the cupcake – Red Fondant (extra network Sugarflair) – Green Fondant (Wilton Kelly Green with Dark Brown Sugarflair) – Circle cutter ( a little bigger than your cupcake) – A clear plastic inlay – edible glue or a little water – A brush – ESTECA fluted roller fondant marker or stick – to conserve paper fondant film.

Started dyeing the fondant with the necessary colors.
For the red I used the Extra Sugarflair network as it is the best result given to a deep red.
For green I used the Wilton kelly green, with a little bit of brown to remove the original green fluorescent be more natural.
If you are wondering why I use two different brands, is simple, the first colors I bought were Wilton (when she had not done anything with fondant), but now Sugarflair always buy because they are suitable for coeliacs. The Wilton may contain traces of gluten.
1 – To color the fondant, we color using a toothpick. Will add little by little, as some dye lot with very little. If we need to put more color, use a toothpick again, to avoid contaminating the dye.
Knead well until thoroughly mixed and wrap in plastic wrap to prevent drying.
2 – Roll out the white fondant with a rolling pin and cover with plastic wrap. On it we put the circle cutter and lobby to make the cut.
The plastic wrap will make little round the edge is more than would be directly cut on fondant. (This trick I learned from Alma).
3 – We cover the cupcake with fondant, centering fine. Gently pressed on the cupcake so that it is well sealed around the edges.
4 – We make 6 small balls of fondant with a drop, which will form the petals of the tulip.
We put them in the plastic inlay and crush with your finger. You can do it even without plastic, but that’s more comfortable and then unstick. 5 – We mark each petal with the modeling tool, turning it as shown in the photo, or by checking two or three lines in the widest part with a toothpick or scoring tool. 6 – Put the petal that will look back at all. If anyone has been smaller than the rest, take advantage to put it there. Then place the next petal, on the first, slightly tilted to one side and on this the third petal, inclined to the opposite side. paste can be used for edible glue or a little water, with the help of a brush. The second tulip becomes equal, but sometimes want to be changing the last petal position, so it is not as symmetrical. If one has the last petal to the right, I put the other left. We can also change the size a little and put the number of tulips we want.

7 – With the green fondant make a small curler and cut in half, to make the stems. We put a little glue where we want to put the stem and place it carefully.
protruding We cut it out and adjust well to the edge. 8 – To make 4 leaves elongated pears, place them between the two plastics of the booklet and crushed finger. We start with the most chubby and drag towards the tip, to lengthen it a bit more as you flatten. 9 – We make a line in the center of each sheet, marker or with a toothpick. And put them one by one with care, adding a little water to glue or paste in the fondant, and bend sideways much as we like to give them movement. placing a tulip You can go higher than the other, stems inclined fold the sheets, put to one side, superimposing, a tip bent … What you can think of. ‘s pretty easy and quickie to do.

Easy Maker’s Mark Bourbon Chocolate Cupcake Recipe

Whо dоеѕ nоt lоvе cup саkеѕ? Smаll bіtеѕ of ѕоft muffіn саkеѕ fіllеd with vanilla оr chocolate сhірѕ or аnу оthеr yummy flаvоr. Thеѕе саkеѕ аrе just rіght fоr bіrthdау раrtіеѕ аnd раjаmа раrtіеѕ оrgаnіzеd for lіttlе kids. Thеу can аlѕо bе соnѕіdеrеd as fіngеr fооd, perfect tо stand аrоund еаtіng whіlе уоu are having a conversation with a friend.

Bourbon Chocolate Cupcake by Betty Crocker

Cupcake Recipe

1 box Betty Crocker Super Moist devil’s food cake mix
1 cup of water
1/3 cup of vegetable oil
1/4 cup of Maker’s Mark Bourbon Whiskey
3 whole eggs
1 teaspoon of vanilla
Filling Recipe

3/4 cup of whipping cream
6 oz Ghirardelli semisweet baking chocolate, finely chopped
1/3 cup of softened butter
3 tablespoons Kahlua coffee liquor
Frosting Recipe

1 jar (7 oz.) marshmallow creme (1 3/4 cups)
1 cup butter, softened
2 tablespoons of Absolut vanilla-flavored vodka
3 cups powdered sugar
1/4 cup Kahlua coffee liquor
Baking Time
Heat oven to 350 F degrees (for non stick pans or dark pans do 325 F). Spray 24 regular cupcake pan with cooking spray. Make batter as directed on the box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide the batter evenly among muffin cups. (appox 2/3 full)
Bake 20-22 minutes or until toothpick inserted in center of the cupcake comes out clean. Cool cupcake pan about 10 minutes on a cooling rack. Complete cool down is about 30 minutes.
In the meantime, let’s prepare the filling, in a medium microwaveable bowl, microwave whipping creme uncovered for 1 minute and 30 seconds, until it starts to boil. Stir in remaining filling ingredients, until chocolate is melted and smooth. If you need to heat it more, microwave it for an additional 15-30 seconds until mixture is smooth. Cover, refrigerate for 1 hour or until spreading consistency.
It’s frosting time, in a large bowl, beat marshmallow creme, 1 cup butter and vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until piping consistency.
Let’s put it together, cut the tops off each cupcake horizontally as shown on the photo above. Spread about 1 tablespoon filling onto bottom of each cupcake, add cupcake top back on. Pipe frosting on cupcake tops. Just before serving these delicious yummy chocolate cupcakes to your guests, drizzle each cupcake with 1/2 teaspoon of Kahlua coffee liquor. If you want to try something different, instead of this step, you could also pipe the filling into the cupcake for easier transporting.

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