°150g Flour°150g Sugar°100g Butter°100g White chocolate°3 eggs°0.5 sachet Yeast°100g Strawberry jam°Calories = Very High+For the icing°100g ripe strawberries°200g mascarpone°80g Icing sugar°Calories = Very High
Pour the strawberry jam into 12 insets of an ice cube mold, filling them only halfway. Freeze 2 hours.
Preheat your oven to 180°C. Whisk the eggs and sugar until the mixture whitens, then add the flour, baking powder and salt. Break the white chocolate into large nuggets and incorporate them into this preparation.
Pour this batter into cupcake molds or into paper cases placed in muffin tins. Place an ice cube of strawberry jam in the center of each and cover 2/3 of the mold with the dough. Bake for 25 minutes, then let cool completely on a wire rack.
Mix the strawberries and mix this puree with the mascarpone and the icing sugar. Transfer this icing into a piping bag fitted with a fluted nozzle, then form small rosettes on the well-cooled cupcakes. Sprinkle with flowers or sugar hearts, according to your taste.