This dessert is one of our favorites. It combines delicious vanilla sponge, which gets beautifully fluffy after baking, with strawberries and whipped cream. If you could describe a heaven for your senses, this fine-tuned dessert might just be it. It tastes great with coffee, but you can also incorporate it into your breakfast or snacks.
For the batter you’ll need:
- 180 g fine spelt flour
- 100 g plain yogurt (1.5% fat)
- 90 ml semi-skimmed milk
- 70 g xylitol
- 40 ml rapeseed oil
- 30 g vanilla protein powder
- 2 eggs
- 1 and ½ tsp baking powder
- 1 tsp vanilla extract
For the strawberry filling you’ll need:
- 300 g frozen strawberries
- 40 g xylitol
- 1 heaping tsp of cornstarch
- a bit of water
For the cream you’ll need:
- 250 g soft, low-fat quark
- 200 g mascarpone
- Vanilla Flavor Drops to taste
For the garnish you’ll need:
- fresh strawberries
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Preparation:
Mix flour with baking powder, xylitol and protein powder. Add eggs, oil, yoghurt, vanilla extract and milk and mix the batter thoroughly. It should be runny, but not too much. Fill your silicone muffin tray or individual cups approximately ⅔ full with the batter and put them in the oven preheated to 180 °C. Bake for approximately 20-25 minutes.
In the meantime, get the strawberry filling ready. Put frozen strawberries in a pot and add a bit of water (approx. 4 tablespoons, add more if needed). Cook on a low heat until they soften. Subsequently, blend them with a stick blender until smooth and press them through a sieve. Bring the strawberries to a boil again and add xylitol to taste. Separately, mix cornstarch in a little water and add it to the strawberry mixture. Keep it on the hob and stir constantly until it thickens, and then remove it from the heat.
Next, you need to prepare the cream. Beat quark together with mascarpone in a bowl and add Flavor Drops to taste. Here you’re getting to the finish line. After your cupcakes finish baking and cool down, scoop a hole in them with a teaspoon. Fill the hole with the strawberry mixture and cover with the quark cream.
If you want them to look nice, use a decorating nozzle to apply the cream. A spoon will functionally do just fine, but it doesn’t look nearly as nice. All there’s left to do is to decorate the cupcakes with crushed freeze-dried strawberries and some fresh strawberry slices. That’s it. It’s ready to be served.
| Nutritional Values | 1 cupcake (12 total) |
|---|---|
| Energy value | 214 kcal |
| Protein | 9 g |
| Cabrohydrates | 16 g |
| Fats | 12 g |
| Fibre | 3 g |
If you are tempted by the combination of a fluffy sponge, strawberry filling and sweet whipped cream, you definitely have to give these cupcakes a try.
Feel free to share your creations with us on social networks using #gymbeamcom.
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