Summerween Flower Cupcakes

Preheat the oven to 180°C (160°C with fan).

Prepare 500 g of FunCakes cupcake mix according to the instructions on the package. Place the cupcake liners into the muffin pan and fill them two-thirds full with batter. Bake the cupcakes for about 18 to 22 minutes until fully cooked. Let them cool completely.

Prepare 200 g of FunCakes Enchanted Cream® mix according to the instructions on the package.

For the two-tone leaves, fill two bowls with different colors of Enchanted Cream®. Place a sheet of cling film on the work surface and put the two cream colors side by side in long strips on the film. Roll the film tightly into a sausage-shaped roll and twist the ends to close.

Prepare a piping bag with an adapter and tip #366. Cut one end of the roll and place it in the piping bag with the open side down. Pipe leaves around the outer edge of the cupcake, slowly working towards the center.

For the leaves with colored edges, prepare a piping bag fitted with an adapter and tip #104. Using a fine brush, apply some FunCakes food coloring gel by drawing a line inside the piping bag. Also put some color inside the adapter. Attach the tip to the adapter so that the narrow sides align with the colored stripe. When piping, keep the wide side of the tip facing down.

Put a small amount of FunCakes Red Icing into a piping bag, cut a small opening and create bloody streaks. Then place the bloody eyes in the center of the cupcakes. Finish some cupcakes with a honeycomb spider.