Bear cupcakes for KiKa
This year too, we stand strong together! FunCakes supports KiKa in its fight against child cancer. Will you participate in the Baking for KiKa action again? Then bake these cute bear cupcakes. Read more about the campaign here.
What you need to make your bear cupcakes for kika:
- 500 g FunCakes Mix for Cupcakes
- 250 g FunCakes Mix for Cookies
- 175 g FunCakes Mix for Enchanted Cream®
- FunCakes Mini Confetti Colourful 60 g
- ½ + 5 eggs (approx. 25 + 250 g)
- 75 g + 250 g soft unsalted butter
- 175 ml milk
- FunCakes Decoration Bags 46cm
- FunCakes Baking Cups Orange
- FunCakes Baking Cups Lilac
- Wilton Recipe Right® 12 Cup Muffin Pan
- Wilton Decorating Tip #1M Open Star
- Wilton Parchment Paper Roll
- Wilton Rolling Pin 50 cm
- PME Teddy Bear Cutter set/3
Preheat the oven to 180°C (convection oven 160°C).
Prepare 250 g FunCakes Mix for Cookies as indicated on the packaging. Wrap the dough in plastic foil and let it rest in the fridge for at least an hour.
Prepare 500 g FunCakes Mix for Cupcakes as indicated on the packaging. Divide the baking cups between the muffin pan and put the batter in the baking cups. Bake the cupcakes for about 18-22 minutes until light brown and cooked in the oven. Let them cool on the countertop.
Cupcakes you have too many can be frozen very easily. Put them in a box and in the freezer and they will keep for up to 3 months. Let them defrost in the box on the counter.
Roll out the cookie dough on a floured work surface to a thickness of about 2-3 mm and cut out the bears. Place these on a baking tray lined with parchment paper and bake the cookies for 10-12 minutes until light brown. Let them cool flat on the countertop.
You can also freeze any leftover cookie dough for later use. Wrap in plastic foil and store in the freezer for up to 3 months. Defrost in the fridge and knead through before use.
Prepare 175 g FunCakes Mix for Enchanted Cream® with 175 ml milk as indicated on the packaging and put it in a decorating bag with nozzle #1M. This ratio gives a nice firmer cream, which prevents the cookies from sinking. Pipe pretty rosettes on the cupcakes, sprinkle with confetti and place the biscuit in the tuft.