°250g French strawberries, cut into small cubes
°200g Icing sugar
°1 tbsp. baking powder
°260g 30�t liquid cream
°50g Icing sugar
°2 tbsp. powder sugar
Line cupcake tin with paper liners. Preheat oven 170°C (th. 5-6). Whisk the butter and icing sugar until the mixture whitens and becomes a cream. Add the sifted flour, the eggs, the milk, the yeast, mix and divide the dough into the boxes. Bake for 16 mins.
Leave to cool and dig a hole in each cupcake with a spoon and drop pieces of strawberries. Prepare the filling. Reserve strawberries for garnish and puree the rest. Cook them in a saucepan with 2 tbsp. sugar 10 min, stirring.
Whip the very cold liquid cream, the mascarpone and the icing sugar into whipped cream. Add the strawberry puree and mix with a whisk. Fill the cupcakes with cream using a fluted piping bag. Decorate with strawberries.