Mix flour and baking powder. Separate eggs, whisk yolks. Stir in sugar, salt, vanilla sugar, butter and buttermilk. Carefully fold in the flour mixture. Line the hollows of a muffin tray (12 hollows) with paper cups and spread the dough in them
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let muffins rest for about 5 minutes. Carefully remove from the tray. Let them cool down
Whisk the egg whites, extra-fine sugar and lemon juice with the whisk of the hand mixer over hot water until the beaten egg whites are firm. Remove from water bath and continue beating for 5-10 minutes until the beaten egg whites are firm and have cooled down. Pour the mixture into a piping bag with a perforated spout. Spray a large tuff onto each cupcake. Chill the cupcakes for about 30 minutes, so that the beaten egg white is firm.
Chop the chocolate coating. Dissolve coconut oil and chocolate coating over a warm water bath. Remove the couverture from the water bath and let it cool down a little. Spread the liquid chocolate coating over the cupcakes
waiting time approx. 1 1/2 hours