Mascarpone Cupcakes

For the mascarpone cupcakes, first preheat the oven to 200 °C top and bottom heat and grease the muffin tray or line with paper cups.

Mix all liquid ingredients and separately all dry ingredients. Then slowly mix the two mixtures together. This basic muffin batter can now be expanded as desired with ingredients such as vanilla extract, cocoa, fruit, etc.

Fill the muffin cups 2/3 full and bake in the oven for about 20 minutes. For the frosting, boil the sugar, whipped cream and 50 ml syrup. Stir the remaining syrup with the starch and the egg yolk until smooth.

Then mix the starch mixture into the boiling whipped cream mixture and stir well. Immediately remove the cream from the stove and continue stirring. After the mixture has cooled a bit, put it back on the stove for 5 sec and continue stirring.

Pour the mixture into a mixing bowl and let it cool. Puree the strawberries and pass them through a sieve. Stir the cold mixture on medium speed for about 30 seconds until creamy and stir again for 30 seconds after adding the strawberries.

Add the mascarpone and curd and season with sugar. Then drizzle the finished Forsting on the muffins and decorate with strawberries, chocolate chips, etc.

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