Easter Chick Cupcakes

Preheat the oven to 180°C (160°C convection).

Prepare 500 g FunCakes Mix for Cupcakes according to the instructions on the package. Place the liners in the muffin pan and fill them with batter. Bake the cupcakes for about 18-22 minutes and let them cool.

Prepare 100 g FunCakes Mix for Pastry Cream according to the instructions on the package. Put the Pastry Cream in a piping bag.

Make a hole on top of the cupcakes using the back of the piping tip and save this piece. Fill the holes with a little Pastry Cream and replace the cake piece. Spread a bit of warmed apricot jam on top of the cupcakes.

Knead the yellow fondant well, roll it out to about 2 mm thickness and cut a perfectly fitting circle with a cutter from the set. Stick this circle onto the cupcakes.

Knead the white fondant well, roll it out to a 2 mm thickness and use the same round cutter as for the yellow circles. Cut this white circle in half and create scalloped edges with a sharp knife. Stick it onto the yellow circles with a little edible glue.

Roll out the orange fondant very thinly, cut a heart from the heart set to use as beaks and stick them onto the cakes.

With the back of a brush, poke two holes in the yellow fondant and insert black pearls for the eyes. Make small balls from little pieces of yellow fondant, shape them into drops and flatten slightly. Use these to form wings: make 3 drops per wing and place them on the cakes. Create a small loop from very thin strips of yellow fondant and attach it with a little edible glue.