Other materials for 24 mini cupcakes:

• 125 gram butter
• 3 eggs (size M, approx. 125 gram)

First bake the cupcakes, all the ingredients need to be at room temperature. Preheat the oven to 180°C (convection oven 160°C). For 20-24 mini cupcakes put 250 grams of the mixture, 125 grams of butter and 3 eggs (approx. 215 grams) in a bowl and mix on low speed for 4 minutes to a smooth batter. Line a muffin pan with paper baking cups and use an ice-cream scoop to half fill the cups with batter. Bake the cupcakes in the preheated oven for approximately 18 minutes. Let the cupcakes cool down.

Knead approx. 50 gram white fondant well and roll thin rolls of it. Turn two rolls to each other (approx. 9 cm long). This will be the handles of the cupcakes. Leave the rolls to dry in a loop.

Color the rest of the fondant in different colors with the icing colors. Lubricate the top of the cupcakes with piping gel. Cut out the green fondant small rounds and place them on the cupcakes. Use the rose leaf plunger to cut out leafs. Place these leafs a little bit over the edge of the cupcake. Now cut out various kinds of flowers out of different colors fondant. Place them flowers on the cupcake. Finish it by placing some sugarpearls on the flowers. At last, place the handle on the cupcake.

Tip: you can also decorate the baking cups with a bow of fondant. Therefore you could use the FI molds small bow.