Other materials:

• 400 gram unsalted butter 
• 5 eggs (approx. 250 gram) 
• 125 ml water 
• Stick

Add 125 ml of water to 125 grams of the mix for buttercream and beat with a whisk. Then let the mixture rest at room temperature for at least 1 hour.

All the ingredients need to be at room temperature. Preheat the oven to 180°C (convection oven 160°C). Mix 500 gram mix for cupcakes, 250 gram butter and 5 eggs on low speed in 4 minutes to a smooth batter. Line a muffin pan with paper baking cups, use an ice-cream scoop to half fill the cups with batter. Bake the cupcakes in the preheated oven for approx. 18-20 minutes.

Beat 150 grams of unsalted butter for approx. 5 minutes until creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. Once all of the mixture has been added, add a bit of pink colouring and beat to a smooth buttercream (approx. 10 minutes).

Lower the heat of the oven to 60°C. Cover a baking plate with parchment paper. Sprinkle the candy melts on the plate and let them melt in the oven. This will take about 15 minutes. Stir them with a stick to create a marble effect. Directly sprinkle the pearls and the nonpareils on the melts. Let it stiffen.

Fill a decorating bag with the buttercream and pipe lovely swirls on the cupcakes. Decorate the cupcakes with the candy bark and nonpareils.

Bon appetite!

Photo by Vicky van Blerck.