Butterfly Cupcakes

Preparation

1. Preheat the oven to 180 °C (conventional oven).
2. For the cupcakes: mix the QimiQ Sauce Base together with the melted butter, vanilla sugar and egg yolks until smooth.
3. Whisk the egg whites with the sugar and salt until stiff.
4. Mix the flour with the baking powder and add to the QimiQ mixture. Add the whisked egg whites and carefully mix everything together.
5. Spoon the mixture into greased muffins moulds and bake in the preheated oven for approx. 20-25 minutes. Allow to cool.
6. For the cream: ligthly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
7. Add the remaining ingredients and continue to whip until the required volume has been achieved.
8. For the sugar glazing: whisk the icing sugar with the lemon juice until smooth. Cut the top off of the cupcakes, slice in half and glaze with the sugar glazing.
9. Pour the cream into a piping bag with star nozzle and pipe onto the cupcakes. Place the wings in position and decorate with the coloured sprinkles.