Halloween cupcakes ghosts with mascarpone cream

Instructions

Dough

1. Preheat the oven to 170 °C.
2. Line a muffin tin with paper cups.
3. Mix the softened butter for about 5 minutes until light.
4. Alternately add the egg yolks and the chocolate coating to the butter and stir in well.
5. In a In another bowl, mix the egg whites with the sugar and salt until glossy egg whites.
6. Carefully fold the egg whites into the butter mixture.
7. Mix the flour, baking powder and cocoa together in a bowl.
8. The flour mixture alternately with the milk under the buttered egg -Pour the mixture and stir until smooth.
9. Pour the batter into the molds and bake at 170°C for 30 minutes.
10. Let the muffins cool down.

Topping

1. Whip the cream, but not quite stiff.
2. Mix the mascarpone with honey in a separate bowl.
3. Add the cream to the mascarpone and stir in the Gelatine Fix.
4. Pour the mascarpone cream into a piping bag with a star tip.
5. Pipe the topping cream onto the cupcakes.
6. Out of the white fondant approx Cut out 10-12 cm circles en.
7. Put the white fondant circles in the middle of the topping cream.
8. Put small black fondant dots on the ghosts for eyes and mouths and the Halloween cupcakes are done.