|recipe and directions after break|
warning! these are SUPER sweet, you might not want to put too much frosting on...i didn't know this before i frosted the cupcakes.
today i used just a box of cake mix for my cupcakes...i didn't have enough butter to make both the frosting and my usual from-scratch cupcake recipe.
when rolling out the dough, you may use two options. the first option, the one i used, is to lightly grease the surface, the rolling pin, and the top of the fondant. roll out to about 1/8 inch thick and cut out shapes, you may even want to grease the fondant/cookie cutters as well. the second option, is to use some cornstarch, in place of the shortening, which i might try using next time, since the grease gave my fondant too much of a shiny appearance, in my opinion. if your using it same day like i did, i highly recommend putting the schnauzers back in the fridge for an hour, so they stiffen a bit and are easier to put on the cupcake.
2-packages (10 oz. each) good quality marshmallows
1-2 tbsp water
1-32 oz (2 lbs. bag) confectioners' sugar, sifted + more for kneading
clear vanilla flavoring
butter flavoring (about 1tsp.)
clear vanilla extract (about 1tsp)
black food coloring
1. in a large bowl, melt 1 of the 10 oz bags of marshmallows w/2 tbsp. water in microwave. melt in 30 second intervals, until completely melted, mixing every 30 seconds.
2. slowly fold in 3/4 of the sugar and flavoring&extract.
3. turn out fondant mixture onto a surface greased with shortening. grease hands with shortening. keep more shortening nearby. knead mixture, like you would dough. add more sugar if mixture gets too sticky. if it seems to be dry, add a little water. keep re-applying shortening to surface and hands as needed. knead fondant until soft and smooth. it's ready when the dough can stretch a bit without tearing. shape into a disk shape, lightly grease surface with shortening. double wrap with plastic wrap and put in resealable bag.
4. in a small glass bowl, place 1/3 of the marshmallows of the 2nd bag, with 1 tbsp of water into the microwave and repeat melting process.
5. once melted, mix in black food coloring. fold in the remaining 1/4 confectioner's sugar. repeat kneading process. before wrapping fondant, take a small section of the black fondant and set aside. wash hands well to get rid of any food coloring that may be left on your hands.
6. take about 1/3 of the white fondant. knead the small black section with the white section until it has turned grey. you may add a few drops of food coloring if the color is not to your liking.
7. refrigerate all 3 colors overnight for best results, (i was impatient so I left it in for about 5 hours before using). roll out on a lightly greased surface, lightly grease rolling pin, lightly grease top of rolled out dough, and you may want to grease the cookie cutters as well. cut out shapes. an alternative to using the shortening when rolling and cutting dough, is using corn starch instead.
adapted from wilton.com
1 1/2 cups unsalted butter (3 sticks)
1 cup vegetable shortening
1/4 tsp salt
2 1/2 tsp. vanilla extract
11/2 tsp. butter flavoring
1 tbsp meringue powder
2 pounds confectioners sugar, (1-32oz. bag)
1 tbsp milk (if needed)
1. with electric mixer on low, beat together butter,shortening, and salt for about 5 minutes. turn off mixer.
2. mix in meringue powder and 1/2 cup powdered sugar on low speed. continue gradually adding in confectioners' sugar. once sugar has been mixed in, turn up speed to medium-high and beat until smooth and creamy.
adapted from publix frosting, copykat.com