Mushroom cupcakes and Gingerbread leafs


  • 500 gram FunCakes Mix for Cupcakes
  • 500 gram FunCakes Special Edition Mix for Gingerbread
  • FunCakes Dip ’n Drip red
  • FunCakes Edible FunCakes Dust Pumpkin Orange
  • FunCakes Edible FunCakes Dust Chili Red
  • FunCakes Edible FunCakes Dust Dark Chocolate
  • FunCakes Confetti XL white
  • FunCakes Nonpareils white
  • 5 eggs
  • 250 + 60 gram soft unsalted butter
  • 1 ei
  • 60 ml water
  • Wilton parchment paper
  • Wilton Recipe Right muffin pan
  • Wilton Recipe Right mini muffin pan
  • Wilton wide glide rolling pin
  • White Baking Cups regular and mini
  • Leaf cutter set, e.g. FMM
  • Flat brushes
  • Flour
  • Glass bowl

Preheat the oven to 180°C (convection oven 160°C). Knead 500 gram mix for Gingerbread with 1 egg, 60 gram butter and 60 ml water into a firm dough and let it stiffen in the fridge for at least 1 hour.

Roll out the dough on a floured surface (2-3 mm thickness) and cut out the cookies. Bake the cookies in the middle of the oven for approx. 10-12 minutes until golden. Let the cookies cool down. Dust the cookies when they are cooled down with the orange, brown and red dust using a flat brush.

Preheat the oven to 180°C (convection oven 160°C). Prepare 500 gram of Mix for Cupcakes as indicated on the package or in the basic recipe. Fill the normal and the mini baking cups with the cupcake batter and bake them for 18-20 minutes until they’re golden brown. Let them cool down on the kitchen counter.

Scoop few tablespoons of red Dip ‘n Drip in a bowl and warm it in for approx. 10 seconds in the microwave until it becomes a bit more liquid. Dip the cupcakes in the heated Dip ‘n Drip and sprinkle the confetti and nonpareils over them. Let them dray on the kitchen counter.