Preheat the oven to 180°C top/bottom heat.
Beat the eggs with icing sugar and vanilla sugar until fluffy.
Slowly pour in the oil and egg liqueur while stirring so that everything combines well.
Mix the dry ingredients and fold in.
Line a muffin tin with muffin cases or place sturdy muffin cases on a baking tray.Fill to about 2/3 full. Bake in the oven for approx. 25 minutes (test with a skewer).Let cool. Soak the gelatine in cold water.
For the cream, whip the cream with cream stabiliser until stiff.
Mix the remaining ingredients with 50 ml of egg liqueur in a bowl until smooth.
Heat the remaining egg liqueur with the squeezed gelatine in a small saucepan. Stir constantly until the gelatine has completely dissolved.(Caution: When making homemade egg liqueur, the egg will curdle. To dissolve the gelatine, add a little whipped cream). Stir the gelatine into the cream while stirring continuously, then fold in the whipped cream.
Chill the cream for about 20 minutes until it becomes firmer but can still be piped easily.
Fill a piping bag with the cream and pipe it onto the muffins.
Decorate as desired.
