Graduation Cupcakes

Cupcakes:

1/2 cup butter

4 pieces eggs

2/3 cup water

1 pack MAYA Chocolate Fudge Brownie Mix 500 grams

Sugar Glaze:

confectioners’ sugar

water or milk

Fondant Icing:

1 1/2 teaspoons unflavored gelatin

2 tablespoons water

1/4 cup glucose

1 1/2 teaspoons glycerin

1 tablespoon vegetable shortening

3 1/2 cups confectioners’ sugar

food colors (red, black, yellow & blue)

Procedure: 

Preheat oven to 350 degrees F. Line a twelve hole (3 oz.) muffin pan with paper cups. Set aside. In a bowl, cream butter until fluffy then add eggs, water and brownie mix. Blend well then pour into muffin holes 2/3 full or about 1/4 cup batter per hole. Bake for 20 to 25 minutes. Cool.

Prepare sugar glaze by simply combining confectioners’ sugar and enough liquid to make a spreading consistency. Spread on top of cupcakes. Allow glaze to dry up.

Prepare fondant icing: Combine gelatin and water. Let stand for at least 30 minutes. Place gelatin mixture in top of double boiler and heat until dissolved (mixture should not boil). Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat. Let cool till lukewarm. Place confectioners’ sugar in a bowl and make a well at the center. Pour gelatin mixture and stir with a wooden spoon, until semi – dry paste in consistency. Knead until smooth.

Divide dough into five portions, reserve one portion to make 12 mini diplomas. Tint each remaining portions with different colors, knead until well mixed. Shape each colored portion dough into 3 graduation caps. Set aside. Decorate each cupcake with the graduation cap and mini diploma.

Mini Diploma Rolls

Ingredients:

1/2 cup butter

4 pieces eggs

1/2 cup water

1 pack MAYA Butterscotch Brownie Mix 500 grams

prepared chocolate filling

Fondant Icing:

1 1/2 teaspoons unflavored gelatin

2 tablespoons water

1/4 cup glucose

1 1/2 teaspoons glycerin

1 tablespoon vegetable shortening

3 1/2 cups confectioners’ sugar

red food color

Procedure:

Preheat oven to 350 degrees F. Grease, line and grease a 9 x 9 x 2–inch square pan with brown paper. Set aside. In a bowl, cream butter until fluffy then add eggs, water and brownie mix. Blend well then pour into pan. Bake for 30 to 35 minutes until done. Cool.

Fondant Icing: Combine gelatin and water. Let stand for at least 30 minutes. Place gelatin mixture in top of double boiler and heat until dissolved (mixture should not boil). Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat. Let cool till lukewarm. Place confectioners’ sugar in a bowl and make a well. Stir in gelatin mixture with a wooden spoon, mix until semi – dry paste in consistency. Knead until smooth. Set aside.

To assemble:   Invert cake, divide into 4 parts then slice each portion horizontally into 3 layers horizontally. Flatten each layer then spread chocolate filling, then roll it up. Do the sane with the remaining layers.

Get 1/8 portion of fondant icing, tint with red food color, then knead until well combined. Roll out fondant to approximate 1/4 inch thick and cut into 5 inches (to use as ribbon).

Roll out the remaining fondant dough until 1/4 inch thick cut into rectangles (size of cake). Wrap each cake roll with fondant to look like diploma. Then tie up with the red fondant. Transfer to serving tray.