Three French Hen Cupcake Recipe

On the third day of Christmas my true love gave to me - THREE FRENCH HEN CUPCAKES

The cupcakes were covered with Small Batch Corn Syrup Rolled Fondant. You roll out the fondant between two pieces of plastic wrap and then cut it with a drinking glass the size of your cupcake. Then rub it with the palm of your hand. The letter were make of plain buttercream icing coloured red.

People have loved this small batch fondant recipe. Its easy to make and tastes good.

Photo Credit: Ramona Wiebe

Photo Credit; Ramona Wiebe

Three Egg Cupcakes

½ cup butter

1 ½ cup sugar

1 teaspoon vanilla

3 eggs

2 ¼ cup flour

1 tablespoon baking powder

1 teaspoon salt

1 ¼ cup milk

Directions

1) Heat oven to 350 F and line cupcake tins with cupcake liners

2) Cream butter and sugar together in a medium bowl with an electric mixer.

3) Add vanilla and eggs then beat for 2 minutes.

4) In a small bowl combine flour, baking powder and salt.

5) Alternate adding the flour mixture and milk, starting with flour, then milk, flour, milk, flour.

6) Fill the lined cupcake tin 2/3 full and bake for 20-22 minutes.

Makes 30 regular cupcakes.

Small Batch Corn Syrup Rolled Fondant

3 teaspoons unflavored gelatin 3 tablespoons boiling water 1/2 cup white corn syrup 2 tablespoons glycerin 1/2 teaspoon flavoring (vanilla, peppermint or almond) 6 cups icing sugar

Directions

1. In a small bowl, combine boiling water with the gelatin. Stir for two minutes.

2. Add corn syrup, glycerin and vanilla. Stir until glycerin is dissolved.

3. Add 1 cup icing sugar and stir. Then add the rest of the icing sugar and knead with your hands to form the fondant. Store in an airtight bag or container.

Note: This recipe tastes good and stays soft for days at room temperature. Do not refrigerate or freeze this fondant.

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