Strawberry Cupcakes with Mascarpone Cream

1. 

unsalted butter 4 oz (115 g) • sugar granulated 4.25 oz (120 g) • chicken egg 3 pcs • vanilla pod 1 pc

Beat butter with sugar. Add eggs and seeds from a vanilla bean.

2. 

all-purpose flour / plain flour 3.5 oz (100 g) • flour medium 3.5 oz (100 g) • semi skimmed milk 1,5% 4.75 tbsp (70 ml) • salt • baking powder for gingerbread 1 tsp

Mix flours in a small bowl, add a pinch of salt and baking powder. Pour flour into the butter mixture, add milk. Stir everything together well.

3. 

Use an electric hand mixer to beat a smooth batter.

4. Fill paper cupcake liners with batter

Fill the paper cupcake liners with batter, bake for about 20 minutes at 355°F (180°C).

5. Cream preparation

whipping cream (30-33% fat) 10 tbsp (150 ml) • mascarpone 3.5 oz (100 g) • cream stabilizer 0.25 oz (5 g) • powdered sugar 0.75 oz (20 g)

Prepare cream while the cakes are baking. Whisk whipping cream with stabilizer and sugar until stiff peaks form. Add mascarpone. Stir everything together.

6. 

strawberries 5.25 oz (150 g)

Clean strawberries, use a hand blender to mix them. Add them to the cream.

7. Decorating

strawberries 3.5 oz (100 g)

Fill cake decorating bag with cream, decorate individual cupcakes and sprinkle them with pieces of strawberries.