Sweet Vanilla Spring Cupcakes
Introduction
Vanilla cupcakes lighten up just in time for spring. Fondant makes these cupcakes look impressive in mere minutes!
Ingredients
4 eggs
1 cup sugar
2 1/4 cups whole-wheat flour
3/4 cup vegetable oil
1 cup vanilla soy milk
2 tsp vanilla extract
2 1/4 tsp baking powder
1/2 tsp salt
approx. 12 servings white, yellow, and brown fondant, such as Wilton Ready-to-Use Rolled Fondant
Flower fondant cutter
Small circle fondant cutter
2"" circle or flower fondant cutter
1 cup sugar
2 1/4 cups whole-wheat flour
3/4 cup vegetable oil
1 cup vanilla soy milk
2 tsp vanilla extract
2 1/4 tsp baking powder
1/2 tsp salt
approx. 12 servings white, yellow, and brown fondant, such as Wilton Ready-to-Use Rolled Fondant
Flower fondant cutter
Small circle fondant cutter
2"" circle or flower fondant cutter
Directions
Preheat oven to 350 F.
Mix eggs and sugar until thick, about 1 minute (no longer). Add remaining ingredients mixing until smooth.
Bake in lined cupcake pans for 20-30 minutes or until a toothpick inserted in middle of a cupcake comes out clean.
Once the cupcakes have cooled, roll out the fondant and cut out 24 yellow flowers, 24 brown circles, and 24 white circles. Place the white circles on the cupcake, then top with the yellow flower and the brown circles.
Makes 24 cupcakes, 1 per serving
Mix eggs and sugar until thick, about 1 minute (no longer). Add remaining ingredients mixing until smooth.
Bake in lined cupcake pans for 20-30 minutes or until a toothpick inserted in middle of a cupcake comes out clean.
Once the cupcakes have cooled, roll out the fondant and cut out 24 yellow flowers, 24 brown circles, and 24 white circles. Place the white circles on the cupcake, then top with the yellow flower and the brown circles.
Makes 24 cupcakes, 1 per serving
Number of Servings: 24