You will need
3 extra large eggs, at room temperature
¾ cup (180 ml) canola oil
1 cup (250 ml) full cream milk, lukewarm
1 x 600 g Ina Paarman’s Vanilla Cake Mix
24 small paper cups (silver or gold colour)
1 x 250 g Ina Paarman’s Vanilla Icing Kit
125 g butter, at room temperature
⅓ cup (80 ml) water
gold or silver edible shimmer dust
gold or silver helium balloons
Adjust the oven rack to the middle position and preheat the oven to 190°C.
Line two muffin pans with paper cups.
Mix cake according to package instructions.
Divide cake mixture between paper cups.
Bake for 15 – 20 minutes and leave to cool completely.
Prepare icing according to package instructions.
Spread tops of cooled cupcakes, with half of prepared icing.
Pipe a rosette with the remaining icing, on top of each cupcake using the icing package and provided nozzle.
Dip a smallish brush into the edible shimmer and flick the dust over the cupcakes (best to work on newspaper away from a draft).
Arrange the cupcakes on a tiered stand, add candles and balloons.