For the cupcakes, first prepare the batter. For the batter, preheat the oven to 160 °C. Beat the eggs and sugar until frothy. Add oil and liquid.
Mix flour with baking powder and fold in. Fill the batter into muffin cups (about 2/3 full). Bake for 20 minutes.
For the vanilla cream cheese topping, mix cream cheese with milk until creamy. Add vanilla powder and powdered sugar. Use as much powdered sugar until it is sweet enough for you.
Whip cream and mix with cream cheese topping. Quickly stir in gelatin, divide cream into 5 portions (a little more for one color than for the other 4).
Color each of the 5 portions in one color. Pour into a piping bag (spread 4 colors on the side of the piping bag, spacing them out, and put the color you took more cream from in the middle).
Shake the piping bag and pipe the topping onto the cupcakes – decorate and refrigerate.
Preparation Tip:
If you like, you can also cover the cupcakes with white chocolate and then sprinkle the colorful topping on top.
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