Snowman Cupcakes

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

Prepare 500 grams of FunCakes cupcake mix as directed on the package. Place liners into the muffin pan and fill halfway with batter. Bake the cakes for 18-20 minutes until golden yellow, then remove from the pan. Let them cool completely on the countertop.

Knead well 300 grams of white fondant and add a pinch of tylo powder. Form 20 to 24 equal-sized balls for the snowmen heads. Make eight hats from the red fondant. Shape a ball, roll it into a cone shape in your hands and hollow out the inside with the bulbous cone tool. Attach a small red fondant roll to the cone and use a knife to score lines on the rim and hat. Stick a white mimosa on top. Roll out the green fondant thinly and cut out small holly leaves to stick on the hats with some red pearls. Using the back of a brush, make 3 holes in the head and fill two holes with black pearls. Use a little glue if needed. Shape a carrot from a piece of orange fondant and stick it in the third hole. Dip the needle tool in the glue and make holes for the mouth, filling them with black nonpareils. For the earmuffs, use the largest size mini round plunger cutter and stick it onto the head against a thin green fondant roll.

Prepare the FunCakes Enchanted Cream® mix according to package instructions and fit tip # 2A into the piping bag. Fill the bag with cream.

Pipe royal rosettes onto the cupcakes. Pour the white nonpareils into a bowl and dip the entire swirl to cover it completely with nonpareils. Use a toothpick to fix the heads onto the cupcakes.