Robotics cupcake recipe

Silver fondant edible nuts, bolts, and tools:

• 1 (10 oz) bag mini marshmallows

• 2-3 tbsp water

• 4 cups powdered sugar

• Oil for kneading

• 2 cans Wilton Metallic Silver Color Mist

• Silver Wilton® Sprinkles™ Pearlized Sugar (optional)

1. Preheat oven to 350 degrees Fahrenheit

2. Pour cake mix into a sturdy bowl or mixer. Using a whisk, form a well in the center of the mix and pour in the oil and eggs. Whisk until thoroughly combined with no lumps.

3. Prepare cupcake pan with silver cupcake liners. Spray pan and liners with light coat of cooking spray (this helps make easy wrapper removal and is optional)

4. Measure out cupcake batter into pan, careful to only fill 2/3rds-3/4 of the way up the wrappers.

5. Bake for 18-23 minutes, until cooked through the center and lightly golden brown around the edges.

6. After baking cupcakes, set aside to cool at room temperature.

1. Let butter soften- I recommend microwaving water in a bowl until near-boiling, then carefully pouring out the water and setting the bowl upside down over the butter until the bowl has cooled and the butter has softened.

2. Beat the softened butter over medium speed with an electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.

3. Once butter and sugar have come together, add the vanilla. Beat in the heavy cream or milk 1 Tablespoon at a time until desired consistency is reached.

4. If desired, add food coloring (I recommend team or school colors)

To begin, create the fondant base:

1. Melt marshmallows and water in a double boiler or in a microwave for 30 seconds at a time. Set aside once melted.

2. Take a mixing bowl with whisk attachments. Add in 3/4 of the powdered sugar, followed by the marshmallow mixture, then mix together on low speed until you have incorporated most of the sugar and your fondant is coming together to form a ball. (NOTE: If your dough is still sticky at this point, add more powdered sugar until it forms a ball.)

3. Place the mixture onto the counter add the rest of the reserved sugar bit by bit. Then knead for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it feels soft and pliable – then keep kneading.

Note: be sure to grease your hands and counter before dumping mixture from bowl

4. Roll your fondant on on your surface well dusted with icing sugar. Move it around so it is not sticking in one spot. Roll to about 1/4 in. width.

5. Use cookie cutters such as this set: https://www.amazon.com/Nut-Bolt-Cookie-Cutter-Set/dp/B06XW5MB21, print and cut out stencils, or use a mold such as https://www.toyboxtech.com/nuts-and-bolts-chocolate-candy-mold-1300/?gclid=Cj0KCQjw-Mr0BRDyARIsAKEFbeeGZmCpKdDRje4Hh82dTbcQO1VCAgd644ceZcMloyGpu7RrNTZzdb8aAhK2EALw_wcB to create shapes. Cut out of fondant mixture and put on powdered tray.

6. Set tray in the freezer to harden for at least an hour.

7. Take silver color spray or silver edible glitter and coat decorations. Make sure to spray in a well-ventilated area; just because the spray is edible doesn't mean it's fun to inhale!

8. Let dry and if necessary, spray a second coat to ensure it's well coated.

1. Pipe frosting onto cooled cupcakes (I recommend a star tip for texture)

2. If desired, decorate the cupcakes with silver or black sprinkles on top of the frosting

3. Carefully place fondant decorations on top of the cupcakes.

4. Serve immediately or chill for up to 4 days in an airtight container before serving

5. Enjoy! If you'd like to be featured on this page, email us pictures at DHSrobotics2131@gmail.com