Vanilla Cupcakes with Fondant Icing

Vanilla Cupcakes with Fondant Icing. This recipe is Gluten, Dairy and Egg Free.

·         3 1/4 cups gluten-free self-raising flour

·         2 cups caster sugar

·         1 teaspoon gluten-free baking powder

·         1/2 teaspoon bicarbonate of soda

·         1/4 teaspoon salt

·         1 1/2 cups gluten-free soy milk

·         1/2 cup vegetable oil

·         1 tablespoon white vinegar

·         2 teaspoons vanilla extract

·         1 tablespoon + 2 teaspoons unflavoured gelatine

·         1/4 cup cold water

·         1/2 cup Glucose

·         2 tablespoons solid vegetable shortening

·         1 tablespoon Glycerine

·         8 cups (about 2 lbs.) confectioners' sugar, sifted

·         Icing colour as desired

Method for Cupcakes

·         Preheat oven to 180°C/160°C fan-forced. Line two 12 hole, 1/3 cup-capacity muffin pans with paper cases.

·         Sift flour, sugar, baking powder, bicarbonate of soda and salt into a large bowl. Make a well in centre. Place soy milk in a jug. Add oil, followed by vinegar. Using a fork, lightly whisk until just combined. Pour mixture into well. Using a wooden spoon, stir twice to combine. Using an electric mixer beat for 2 minutes. Add vanilla. Beat for 1 minute or until pale and creamy.

·         Spoon 2 rounded tablespoons mixture into each case. Bake for 25 to 30 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pan for 2 minutes. Transfer to a wire rack to cool.

Method for Fondant

1. Combine gelatine and cold water; let stand until thick, about 3 minutes. Place gelatin mixture in top of double boiler and heat and stir until dissolved. Add glucose, mix well. Stir in shortening; just before completely melted remove from heat. Add glycerin, flavouring and colour. Cool until lukewarm.
2. In large bowl, place 4 cups confectioners' sugar; make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place.
3. Use fondant immediately or store in airtight container at room temperature until needed. If storing longer than 1 week, refrigerate. Bring to room temperature before kneading. Do not freeze. When ready to use, knead again until soft.