Sugarpaste (white):
320 grams powdered sugar
4 grams edible gelatine without smell (for jellies, creams etc.and pastry in general)
2-3 soup spoons glucose syrup
36 ml. cold water
1/2 teaspoon liquid natural vanilla extract (for pastry use)
1 teaspoon cow butter (optionally), if we use cow butter, we only store the sugar paste in the fridge for 1 week top, wrapped in a plastic wrap.
Firstly, I deep the gelatine in the water for at least 5 min. to soften(it will not dissolve in water) and then I warm the gelatine in a pot with the same water I used before at low temperature and stir constantly until it melts, then I remove the pot from the heat and add the glucose syrup and keep stirring until it melts too. I also put the vanilla in the syrup and stir. In a glass bowl I mix the powdered sugar with the syrup with a spoon, because the syrup is HOT. And until it’s ok to touch the ”dough” I keep mixing with the spoon. When the ”dough” gets cold we knead it with our hands and last we also put the cow butter in. We keep kneading until the sugarpaste gets soft without being sticky on our hands, if it still sticks on our hands we add some more powdered sugar and keep kneading.
Bon Appetit!
For mini cup cakes use the basic cake recipe below, baking the dough in the specialized mini cup cake pan (in parchment paper) in a preheated oven in 180 grad Celcius for 10-15 min. or depending on the power of your oven
https://www.ev-cooking.gr/%CE%BA%CE%AD%CE%B9%CE%BA-%CE%B2%CE%B1%CE%BD%CE%AF%CE%BB%CE%B9%CE%B1-%CF%80%CE%BF%CF%81%CF%84%CE%BF%CE%BA%CE%AC%CE%BB%CE%B9/