Easter cupcakes with white ganache

First, prepare your chocolate ganache, as this should sit in the fridge overnight. Chop up the chocolate and bring the double cream to boil. Then, pour the cream over the chocolate and stir to an even mix. Place the bowl in the fridge overnight. When the mass has completely cooled down, you can lightly whisk it up. Do not stir too long, as you then risk that the ganache will split.

Follow the directions on the bag and bake 8 muffins.

Let your muffins cool completely off.

Put the ganache in a piping bag and squeeze it onto each muffin in a rose-shaped spiral from the middle and out.

Decorate half your cupcakes like baskets with Easter eggs. Colour the fondant with food colouring paste in your desired colour. The sisters have mixed red, yellow, and blue into a brownish colour. Roll the fondant into two sausages and twist them around each other. Cut up the twisted fondant into fitting pieces and place them in the ganache on the cakes as basket handles. Decorate with little chocolate eggs.

Decorate the other half of the cakes like Easter bunnies. Cut marshmallows in halves and dip them in sprinkles. Place two half marshmallows in the ganache on each of the remaining cakes like bunny ears.