Preheat the oven to 350°F.

Whisk the eggs in a bowl.

Add the oil and the milk and mix well.

Stir in the sugar.

Add the baking soda and the salt to the flour, and then whisk the flour mixture into the egg bowl.

Only mix until the ingredients are well combined.

Line a muffin tray with paper and spoon the batter equally in each cup.

Bake for 20 minutes or until a toothpick comes out clean.

Beat the mascarpone with a mixer until fluffy.

Add the honey and mix.

Puree the sea buckthorn with a blender and run through a sieve to get rid of the seeds and only keep the juice.

Little by little add the sea buckthorn juice to the mascarpone mixture. You may not need the whole quantity, only add enough so that the cream doesn't become fluid.

Decorate the cupcakes and serve.