INGREDIENTS (for 12 cupcakes)
For the dough: 180 gr
lightly salted butter, softened
180 grams of extra fine granulated sugar 180 gr flour 00
70 ml of whole milk 3 eggs
at room temperature 1 / 2 teaspoon baking powder
1 / 2 vial of vanilla extract liquid
To decorate:
700 grams of royal icing
200 grams of sugar paste (sugarpaste) white color
food
PROCEDURE
Sift flour and baking powder.
Separately, beat butter and sugar with the whisk until frothy and light in color.
Add one egg at a time, adding a tablespoon of flour for each egg.
Add the remaining flour all at once, stirring with a spatula from the bottom up.
Divide the dough into 12 muffin cups already placed in the appropriate pan for muffins.
Bake in preheated oven at 180 ° C for 20 minutes.
oven and let cool completely on a cake rack.
Divide the dough in several loaves of sugar, color them all with a different color (to mimic the favorite flavors of ice cream), roll out each dough with a rolling pin and cut into circles with a round cutter with a diameter equal to that of the cupcakes (do a pat brown flower type and cut it to mimic the flow of chocolate ).
With pastry bag, put a sprig of real frosting on each cupcake and sprinkle each with a disk of sugar paste of different colors.
Put on another tuft of royal icing and then placed over the flow of chocolate brown.
Finish with a mock whipped cream frosting and royal icing rests on a red sugar paste (the touch of class would be a cherry stem to finish).
Dry completely and use within 2-3 days.
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