Flag Muffinettes

INGREDIENT

2 packs MAYA Whole Wheat Carrot Cake Mix 230g
1/3 cup vegetable oil
½ cup water
2 pieces eggs
2 cups grated carrots (200g)

Boiled Icing:

4 egg whites
1 ½ cups sugar
½ cup water
½ teaspoon cream of tartar
food colors (white , yellow, red and blue)

Gum Paste:

1½ tablespoons unflavored gelatin
¼ cup water
1 box confectioner’s sugar 450g
MAYA Cornstarch for dusting

PROCEDURE

1. Preheat oven to 350°F/177°C. Line1oz. muffin tins with paper cups. Set aside.
2. Stir all ingredients in a bowl until well blended.
3. Pour mixture into prepared muffin tins and bake for 12 to 15 minutes or until cake is done. Set aside to cool down.

Prepare Boiled Icing:

1. Bring sugar and water to a boil and wait until it spins a thread (about 5 minutes boiling).
2. In a separate mixer bowl, beat egg whites until stiff and hold a peak.
3. Slowly pour in the syrup in a steady stream into the egg whites and gradually beat until slightly cooled and stiff enough to hold its shape.
4. Divide and tint the boiled icing with the given colors.
5. Place icing in a piping bag with a small star tip. Set aside.

Prepare Gum Paste:

1. Combine unflavored gelatin and water.
2. Heat in a pan until gelatin dissolves.
3. Add confectioner’s sugar and knead mixture until smooth and pliable.
4. Color the gum paste with yellow food color then make cut-outs of sun, stars and ray of sun.  Set aside.

To Assemble:

Get a platter or board and arrange the muffin tins into a rectangular flag shape and start piping colored icing according to its color design then top with the gum paste cut-outs.

Yield:

40-45 pieces of 1 oz. muffinettes