Other materials:

• 5 eggs (approx. 250 gram)
• 250 gram unsalted butter
• 100 ml water
• 100 ml milk
• Shredded coconut

All the ingredients need to be at room temperature. Preheat the oven to 180°C (convection oven 160°C). Line a muffin pan with paper baking cups. Mix 500 gram mix for cupcakes, 250 gram butter and 5 eggs on low speed in 4 minutes to a smooth batter.

Divide the batter into three portions. Portion one: stir the white chocolate flavour and the chocolate chunks true the batter and fill the pink cups with the mixture. Portion two: stir the coconut flavour true the batter and fill the green cups with the mixture. Portion three: leave this natural and fill the yellow baking cups with the batter. Bake the cupcakes in approx. 18-20 minutes.

Mix 150 gram mix, 100 ml milk and 100 ml water for 3 minutes at high speed. Divide the cream into three portions.

Take the pink baking cups. Colour a portion soft pink and add the strawberry flavour. Fill a decorating bag with tip 1M  with the cream and pipe swirls on the cupcakes. Decorate them with a pink straw and some mini hearts.

Take the yellow baking cups. Stir true a portion the mango and passion fruit flavour. Add a bit of yellow icing colour and stir. Fill a decorating bag with tip 1M  with the cream and pipe swirls on the cupcakes. Decorate them with a yellow straw and yellow nonpareils.

Take the green baking cups. Stir true a portion the lemon flavour. Add a bit of green icing colour and stir. Fill a decorating bag with tip 1M  with the cream and pipe swirls on the cupcakes. Decorate them with a green straw and some shredded coconut.