Other materials:

• 5 eggs
• 500 gram unsalted butter
• 200 ml water
• Fresh raspberries
• Flamingo’s on edible paper (Order here)

Roll out the fondant to a thickness of 2-3 mm one day in advance and cut out circles. Let these dry for a day. Then cut the same size of circles out of the flaming paper and stick these with piping gel to the fondant.

Preheat the oven to 180°C (convection oven 160°C). Prepare 200 gram of Mix for Buttercream and 500 gram of Mix for Cupcakes as indicated on the packages or in the basic recipes for buttercream and cupcakes. Fill the muffin pan with the baking cupcakes and add the cupcake batter until two third of the cups. Push three raspberries into all the cupcakes and bake them for 18-20 minutes. In case you’ve got batter left, then bake another portion. Let them cool down on the kitchen counter. Add to taste raspberry flavouring to the buttercream. Fill a decorating bag with tip #1M with it and pipe nice rosettes on the cupcakes. Then place the flamingo circles on top of the rosettes.