Easter chick cupcakes

Materials:

  • 500 gram FunCakes Mix for Cupcakes
  • 200 gram FunCakes fondant Bright White
  • 70 gram FunCakes fondant Mellow Yellow
  • 50 gram FunCakes fondant Tiger Orange
  • 5 eggs
  • 250 gram soft unsalted butter
  • Pot FunCakes dip ’n drip yellow
  • FunCakes edible glue
  • FunCakes black pearls
  • Wilton Recipe Right® 12 Cup Mini Muffin Pan
  • Wilton -Perfect Height- Rolling Pin
  • Gele Baking Cups. e.g. from House of Marie
  • Round cutter 7 cm
  • Small heart cutter/plunger e.g. from Patisse
  • Sharp knife of modelling tools e.g. PME sugarcraft knife
  • FunCakes confectioners’ sugar to roll out on
  • Microwave safe bowl

Preparation:
Preheat the oven to 180°C (convection oven 160°C) and put the baking cups in the muffin pan. Make the cupcake mix as indicated on the package, divide it over the baking cups and bake in about 18-20 minutes. Let them cool completely.

Heat a few tablespoons of yellow dip ‘n drip in the microwave for 10 seconds (no longer), dip the cupcakes in it and let them dry by air.

Knead the white fondant and roll it out to a thickness of about 2 mm and cut out circles. With a sharp knife you halve the circles and cut out corners to make it look like half an eggshell. Glue this onto the cupcake with some edible glue. From yellow fondant you make small balls that you roll into a drop/cone shape. Push them flat a little and glue them on the cupcake to look like the chicks’ wings.

For the lock of hair you make a thin string of yellow fondant that you roll up a bit and glue it on the cupcake. Roll out the orange fondant thinly and cut out hearts as a nose. Glue the hearts on the cupcake and insert two black pearls for the eyes.

Quantity: about 18