Other materials:

• 5 eggs
• 400 gram soft unsalted butter
• 125 ml water
• Toothpicks

Preheat the oven to 180°C (convection oven 160°C). Make the buttercream and the cupcakes as indicated on the package or in our basic recipes for buttercream and cupcakes. Add half the pot of hazelnut crunch and hazelnut flavouring as desired to the cupcake batter. Place the baking cups in the muffin pan and fill them with the batter. Bake the cupcakes in 18-20 minutes and let them cool down completely outside of the muffin pan after baking.

Add piping gel to the top of the cupcakes and sprinkle hazelnut crunch over it. Colour the buttercream dark green and fill two decorating bags with the decorating tips and the green buttercream. Use the green fondant to make balls and cones, put a cocktail stick in the bottom and place them on the cupcakes. Make with the two decorating tips long stripes on the cones and stars and dots on the balls.

Roll out a piece of white fondant to a very thin string, cut in pieces and let them dry. Then put them into the dots on the balls. Make a few roses in white and pink and place them on the cactuses. Roll out a bit of white en pink fondant, cut out blossom and stick this to the cactuses.
This recipe has been made possible by FunCakes.