Summary

Ingredients

• 2 egg whites
• 2 egg yolks
• 2 tablespoon water, warm
• 100 g suar
• 1 packet vanilla sugar
• 75 g wheat flour
• 50 g cornstarch
• 1 teaspoon, leveled baking powder

Also: (for the frosting)

• 250 g strawberries, some which are left for the toppin and arnish
• 250 g mascarpone
• 1 cup cream
• 1 vanilla pod (s)
• 50 grams sugar
• 1 pack cream stabilizer
• 1 packet vanilla sugar
• Chocolate sprinkles, pistachios or sugar sprinkles, your choice

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Instructions

1. Beat the egg whites until stiff. Beat egg yolks and water until creamy (approx. 5 min.) And then gradually add the sugar and vanilla sugar. Put the egg white on the egg yolk mixture, sieve the flour, cornstarch and baking powder over it and fold in everything with a whisk. Fill into the molds (approx. 2/3) and bake at 175 ° C for 20 minutes. Place the cupcakes on a wire rack to cool.
2. For the frosting, chop the strawberries with a multi-chopper (for herbs or onions) or cut into small pieces by hand or puree. Mix the mascarpone together with the sugar and the pulp of the vanilla pod in a bowl. Whip the cream together with the vanilla sugar and cream stiffener until stiff and fold in together with the strawberries.
3. Place a large half strawberry on each of the cupcakes or as many small ones as required, spread the mascarpone cream on the cupcakes with the help of 2 spoons. Decorate with strawberries and chocolate sprinkles, pistachios or colorful sugar sprinkles.
4. Remarks:
5. I like it when the strawberries can still be felt and tasted as tiny pieces in the frosting.
6. The cupcakes aren`t too sweet. If you like it sweeter, you should add a little more sugar to the frosting.