Mini Easter cupcakes
Those who still have to prepare a whole Easter brunch, will be completely ready with this mini Easter cupcake! After taking one bite, you want nothing more than to keep eating.
- 500 g FunCakes Mix for Cupcakes
- FunCakes Dip ‘n Drip Yellow
- FunCakes Sprinkle Medley -Easter-
- 5 eggs (approx. 250 g)
- 250 g unsalted butter
- Wilton Recipe Right® Mini Muffin Pan
- Wilton Chrome-Plated Cooling Grid
- PME Mini Baking Cups Pastel
Preheat the oven to 180°C (convection oven 160°C).
Tip! Put the batter in a piping bag to fill the baking cups without spilling.
Prepare 500 grams of FunCakes Mix for Cupcakes as indicated on the package. Place the baking cups in the muffin pan and divide the batter into the baking cups to half fill the cups. Bake the cakes for 18-20 minutes until golden yellow and take them out of the muffin pan. Let them cool down completely on the kitchen counter.
Put a few tablespoons of yellow dip ‘n drip in a bowl and do not heat it for more than 10 seconds in the microwave.
Dip the cooled cakes in the yellow drip and sprinkle some of the Easter medley over them. Allow to air dry.