Ingredients

• 1 packet Dr. Oetker Natural Cupcakes mix
• 1 packet M&M’S Minis
• 1 packet Dr. Oetker pink topping
• 100 g margarine at room temperature
• 2 eggs at room temperature
• 100 ml milk

Instructions:

• 1 Ensure the eggs and butter are at room temperature.
• 2 Place the cupcake moulds on the baking tray removed from the oven.
• 3 Preheat the oven
• Rack position: Middle
• Oven temperature with top and bottom heat: 175°C
• Fan oven temperature: 170°C

Making cupcakes:

• 4 In a mixing bowl add the mix, margarine, eggs and milk and combine thoroughly at the lowest speed. Then beat the mixture into a smooth batter at the highest speed for 1 minute.
• 5 Pour the batter into the cupcake moulds using 2 tablespoons or an ice-cream scoop.
• 6 Place the baking tray in the centre of the preheated oven and bake the cupcakes for approximately 22 minutes (the cupcakes are done when they bounce back when lightly pressed with a finger).
• 7 Allow the cupcakes to cool completely.

Filling the cupcakes:

• 8 Hollow out the cooled cupcakes from the top using a teaspoon.
• 9 Fill each cavity with approximately 1 teaspoon of M&M’S Minis.
• 10 Then knead the pink topping bag for 1 minute. Remove the cap and screw on the star-shaped tip. Pipe pretty pink tufts on all cupcakes to seal the cavities. Decorate the tufts with M&M’S Minis.