Other materials for approx. 18 cupcakes:

• 125 gram eggs (3 pieces)
• 50 gram butter
• 105 ml water

All the ingredients need to be at room temperature. Preheat the oven to 180°C (convection oven 160°C). For approx. 18 cupcakes, mix 500 gram mix, 125 gram eggs, 50 gram butter and 105 ml water in a bowl on low speed for 3 minutes to a thick batter. Add approx. 125 gram white chocolate chunks to the batter and mix it slowly. Line a muffin pan with paper baking cups and use an ice-cream scoop to half fill the cups with batter. Bake the cupcakes in the preheated oven for approx. 20-25 minutes. Let the cupcakes cool down.

The swirl are made of buttercream, all ingredients need to be at room temperature. Add 200 ml of water to 200 grams of the mixture and beat with a whisk. Then let the mixture rest for at least 1 hour. Beat 250 grams of unsalted butter for approximately 1 minute until creamy. Add a quarter of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next quarter of the mixture. Once all of the mixture has been added, beat for another 5-10 minutes to a smooth buttercream. For a firmer cream, add 150 ml of water to 200 grams of the mixture. Add the food color to the buttercream, mix this until it becomes pink. Repeat this until you have the desired color.

Melt the chocolate melts au bain marie, in the microwave or in the chocolate melter. Dip the cupcakes with the swirl carefully in the chocolate, until the swirls are completely covered with chocolate. Sprinkle some non pareils over the cupcakes before the chocolate becomes hard.

Bon appetite!