Speculoos-Ginger Cupcakes

Prepare 125 grams of FunCakes buttercream mix as indicated on the package, add 125 grams of mascarpone and the flavor paste. Whip until smooth buttercream forms (about 10 minutes).

Prepare 260 grams of FunCakes gingerbread mix as indicated on the package.

Preheat the oven to 180°C (convection oven 160°C).

Prepare 500 grams of FunCakes cupcake mix as indicated on the package and add the speculoos spices. Place the liners into the muffin pan and distribute the batter to fill the liners halfway. Bake the cupcakes for 18-20 minutes until a nice golden yellow color is achieved, then remove them from the pan. Let them cool completely on the work surface.

Take the dough out of the refrigerator and roll it out. Cut out the cookies and bake for 12 minutes. Let them cool after baking.

Prepare 250 grams of FunCakes royal icing mix as indicated on the package. Place tip #2 in the piping bag and fill it with the icing. Decorate the cookies with the icing and let it set.

Place tip #2D into a piping bag and fill it with the mascarpone cream.

Pipe swirls of cream onto the cupcakes and place the cookies on the swirls. Decorate with the Christmas confetti.