Other materials for 20 cupcakes:

• 2 eggs (approx. 100 gram) 
• 40 gram unsalted butter 
• 75 ml water 
• 125 gram butter 
• 2½ egg 
• 250 ml water 
• 300 gram unsalted butter

All the ingredients need to be at room temperature. Preheat the oven to 200°C (convection oven 180°C).

Add 250 ml of water to 250 grams of the mix for buttercream and beat with a whisk. Then let the mixture rest at room temperature for at least 1 hour.

Put the ingredients for the brownie (360 gram mix, 2 eggs, 40 gram butter and 75 ml water) in a bowl and mix it to a smooth batter. Do the same with the ingredients for the cupcakes (250 gram mix, 125 gram butter and 2½ egg) and mix this to a smooth batter and colour it orange.

Place the baking cups in the muffin pan and fill them first with the brownie batter and then with the cupcake batter. Bake the cupcakes in approx. 18-20 minutes ready and let them cool down on a grid.

Beat 300 grams of unsalted butter for approx. 5 minutes until creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. Add the whipped cream flavour and beat to a smooth buttercream (approx. 10 minutes).

Divide the buttercream into two parts, make sure that one portion is much larger than the other one. Colour the largest part orange and the smaller part purple with the food colourings.

Fill a decorating bag with tip 1M with the orange cream and pipe swirls on the cupcakes. Fill another bag with the purple cream and pipe a little swirl on the swirls. Decorate them with nonpareils.

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