I saw those wonderful deep red strawberries on the market and simply couldn't resist. They looked so delicious! And they were! Those little sweeties are perfectly going with some coffee on a summer's day... Very refereshing!
makes 12 cupcakes
For the sponge
1 tsp vanilla sugar
150g white flour
1 1/2 tsp baking powder
pinch of salt
peel and juice of 1 lemon
200g fresh strawberries
For the topping
250ml whipped cream
250g curd cheese
1-2 T sugar
fresh strawberries to decorate
Preheat oven to 180°C (356°F).
Beat eggs with sugar and vanilla sugar until very light and creamy.
Melt butter. Mix with milk and fold into the egg-sugar mixture.
Fold in flour, baking powder and salt. Add lemon peel and juice.
Wash strawberries, cut into slices and carefully fold into the dough.
Fill into 12 paper cups in a cupcake tray up to 2/3.
Bake on medium shelf for about 15 minutes. Then let them cool off.
For the topping, mix Quimiq with curd cheese and sugar. Beat whipped cream until stiff and fold into cream. Let it cool in the fridge for 1 hour. Fill into piping bag and pipe onto the sponges. Decorate with sliced strawberries.