Chic Aubergine cupcakes

One night in advance, place pieces of 50 g FunCakes Sugar Paste Rose White, Vintage Purple,  Mystic Turquoise and Tropical Orange in a ziplock bag in the freezer.

Ideally, make the large flowers a day in advance so they can dry well. To do this, knead 100 g Chic Aubergine Sugar Paste smoothly and roll it out wafer-thin. Cut out flowers and press them into the veiner. Stick in a pink pearl. To keep the shape nice, you can crease some kitchen paper and put the flowers on this, this way they will get a bit of a whimsical shape.

Knead 400 g Chic Aubergine Sugar Paste smoothly and roll it out to a thickness of about 2 mm. Grate the frozen colored pieces of fondant over the slice of Chic Aubergine Sugar Paste and cover it with a sheet of parchment paper. Go over this with the rolling stick and gently press the grated fondant into the slice of fondant. Cut out rounds from this and let this air dry for 2 hours.

Knead the thawed fondant smoothly, possibly with a little sugar baking powder through it against sticking. Roll it out wafer-thin and cut small blossom flowers with plungers. Let air dry.

Preheat the oven to 180°C (convection oven 160°C) and divide the baking cups over the muffin tray.

Prepare 500 g FunCakes Mix for Cupcakes as directed on the package. Divide the batter among the cups and bake the cupcakes for about 19-23 minutes until light brown and cooked. Let them cool from the muffin tin on the counter. If you have batter left over then bake the rest of the batter in the same way.

Prepare 150 g FunCakes Mix for Enchanted Cream® as indicated on the package, season with the flavor paste white chocolate and put it in a decorating bag with tip #1M. Swirl nice rosettes on the cupcakes and place a slice of sugar paste on top. Stick the flowers on here with some edible glue.