Cupcake Bouquet

For the cupcake bouquet, first prepare the batter. Preheat the oven to 160 °C hot air. Line a mini muffin tray with paper cups.

Sift together the flour, baking powder and baking soda.

Lightly beat the egg. Stir in vanilla sugar, sugar, buttermilk and oil. Fold in flour mixture. Mix ingredients just until everything is moistened.

Pour batter into ramekins no more than 2/3 full and bake on middle rack for about 20 minutes. Remove and let cool completely.

Melt the chocolate over a water bath and spread a layer on the cupcakes. Let dry.

In the meantime, prepare the frosting. To do this, sift the powdered sugar into the cream cheese and butter and mix all ingredients well. Pour into a piping bag with a star nozzle and pipe onto the chocolate. You should still see the chocolate. Decorate the topping with grated chocolate and sugar flowers.

For the cupcake bouquet, place the cupcakes in two more paper cups. The middle ramekin can be a little stronger, but the size of the cupcakes. It will be pulled apart a little. The outer ramekin should have a larger diameter. Finally, put the cupcakes on wooden sticks and present them as bouquets in vases (it is best to put filler such as rice in the vase so that the wooden sticks hold).

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