* components for:
°250gm french strawberries, cut into small cubes
°200 grams butter
°200 gm powdered sugar
°200 grams of flour
°160 ml milk
°1 tbsp. Baking powder
°260 g 30% creamy liquid cream
°170 g mascarpone
°50 gm powdered sugar
°2 tbsp. soft sugar
Cover the cupcake pan with paper liners.
Preheat the oven to 170 °C (5-6). Beat the butter and powdered sugar until the mixture turns white and turns into a cream.
We add the sifted flour, eggs, milk and yeast, mix and divide the dough into boxes. Bake for 16 minutes.Let to cool, dig hole in every cupcake with spoon also drip strawberry tranches .
Prepare filling. Save the strawberries for garnish and mash the rest. Cook it in a saucepan with 2 tbsp. Sugar 10 minutes, stirring.
Whip the extra cold liquid cream, mascarpone and powdered sugar into whipped cream.
Add strawberry puree and mix with a paddle. Fill cupcakes with cream using a fluted piping bag.
Decorate with strawberries.