Pastel flower cupcakes


  • 500 gram FunCakes Mix for Cupcakes
  • 200 gram FunCakes Mix for Buttercream
  • FunCakes Flavour Paste – Whipped cream
  • 2x FunCakes Fondant Multipack Pastel colours
  • FunCakes soft pearls – pink/white
  • 5 eggs
  • 500 gram unsalted butter
  • 200 ml water
  • FunCakes Magic Roll-Out Powder
  • FunCakes edible glue
  • FunCakes decorating bag 41 cm
  • Wilton Recipe Right muffin pan
  • Wilton Baking Cups Pastel Assorted
  • Wilton Perfect Height Rolling Pin
  • Wilton spuitmond #1M
  • Impression mat, for example from FMM
  • Wavy edge cutter, for example from PME
  • Flower cutters, for example from Silikomart
  • Brush

Make the flowers one day in advance in order for them to dry well. Make them with the different pastel colours of fondant and using the flower cutter. Let them dry on a wrinkled napkin, to give them a more vivid look. Attach a pearl in the heart of the flowers.

Preheat the oven to 180°C (convection oven 160°C). Prepare the 200 gram of Mix for Crème Patisserie and 500 gram of Mix for Cupcakes ad explained on the package or in the basic recipes for crème patisserie and cupcakes. Place the baking cups in the muffin pan and fill until two third with batter. Bake the cupcakes for 18-20 minutes and let them cool down on the kitchen counter.
Flavour the buttercream to taste with the whipped cream flavour paste. Fill a decorating bag with tip #1M with the buttercream and pipe small rosettes on the cupcakes. Place in the fridge for them to stiffen.

Knead the fondant, roll out on a with Magic Roll-Out Powder covered work surface. Place the impression mat on top of the fondant and roll with the rolling pin over it to get the pattern copied into the fondant. Then use the round and wavy cutter to cut out the right shapes. Get the cakes out of the fridge, place one of the round and wavy fondant slices on top of the rosette and attach the flowers in the middle.