Other materials for 24 cupcakes:

• 250 gram butter
• 5 eggs (approx. 250 gram)
• 85ml water
• Real violets or sugar flowers

Preheat the oven on 180°C (convection oven 160°C). This recipe is for 20-24 cupcakes. Mix 500 gram mix, 250 gram butter and 5 eggs on low speeds for 4 minutes to a smooth batter. Line a muffin pan with paper baking cups in the pan and half fill them with the batter. Bake the cupcakes in approx. 18-20 minutes. Let them cool down on cooling grid.

Place 250 gram of the mix in a microwavable bowl and add 85ml of cooled, boiled water. Place in the microwave on full power for 1 minute, stirring every 20 seconds until melted. Do not overheat. Once removed from the microwave, continue to stir until completely smooth. Let the ganache cool down in the fridge until it looks like quark, then mix it with the mixer.

Place the tip in the decorating bag and fill this up with the ganache. Spray lovely swirls on the cupcakes by moving the bag spirally from the outside to the inside. Then decorate them with sugar flowers or real violets, off course after you have cleaned them.

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