A lot of tropical vibes with these flamingo cupcakes. Turn your basic cupcakes in a really cute tropical cupcake. Perfect for a birthday party or a summer picknick!
What you need to make flamingo cupcakes:
- 500 g FunCakes Mix for Cupcakes
- 75 g FunCakes Mix for Enchanted Cream®
- 250 g FunCakes Modelling Paste White
- 350 g FunCakes Fondant White
- Little bit of black FunCakes Fondant
- FunColours Gel Pink
- FunColours Gel Yellow
- FunColours Gel Peach
- FunColours Gel Purple
- FunColours Gel Leaf Green
- FunCakes Edible Glue
- FunCakes Nonpareils Discomix
- 250 g unsalted butter
- 50 ml milk
- 50 ml water
- 5 eggs (aprox. 250 g)
- FunCakes decorating bags
- FunCakes Baking Cups Pink
- Wilton Recipe Right® Muffin pan
- Wilton Tip #1M Open Star
- PME 5 petal cutter 30mm
- PME Daisy Marguerite Plunger Cutter 13mm Mini
- PME Flower Blossom Plunger Cutter Medium
- PME Fine Craft Brushes
- PME Modelling tools, Ball
- Plastic foil
Preheat the oven to 180 ° C (convection oven 160 ° C).
Prepare 500 g of FunCakes Mix for Cupcakes as indicated on the package. Divide the baking cups over the muffin pan and spoon the batter into the baking cups. Bake the cupcakes in the middle of the preheated oven for 20-25 minutes. Let the cupcakes cool down on a cooling rack.
Prepare 75 g of FunCakes Mix for Enchanted Cream® as indicated on the package. Put the Enchanted Cream in a decorating bag with tip #1M and pipe rosettes on the cupcakes.
For the head of the flamingo colour the modeling paste with the peach FunColours gel. Make a roll that is slightly wider at the top and make a hole in it with the ball tool. Roll a small piece of white fondant in a drop shape and stick it in the opening with some edible glue. Make the beak with a piece of black fondant and give the notch in the mouth with a knife. Finish with a very thin string of peach coloured fondant. Make the eyes and eyelashes from small black rolls and stick them on the head with some edible glue.
Make the flamingo heads a day or two in advance, to make sure they can dry well.
Colour almost all the white fondant in the same peach colour as the modeling paste and form flat oval shapes to create the body of the flamingo. Try to find the right balance between body and neck. Roll out the rest of the peach fondant very thinly and cut out a lot of flowers with the 5-petal cutter and place them under a piece of plastic foil to keep them from drying out.
Fold the flowers in half and stick them on the oval body with some edible glue. Insert the neck into the tuft of cream and place the body at the top of the tuft.
Colour the little piece of fondant you have left purple, pink and green. Roll this out very thinly, cut out of the green and pink fondant flowers with the daisy plunger and cut out the blossoms from the purple fondant. Stick nonpareils in the flowers. Fold the green flowers in half and insert them in the tuft. Add a pink and purple flower.