Strawberry Cupcakes with Mascarpone

Line muffin tin with paper cups. Preheat oven to 180°C (convection oven: 160°C). Wash and clean strawberries. Set aside some for decorating. Finely dice remaining strawberries.

For the dough, mix the flour with the dry ingredients. Add cooking oil, eggs and milk and mix everything for 2 minutes until foamy. Fold in the strawberry cubes. Fill into paper cups and bake for approx. 25 min. Let cool.

For the cream, mix mascarpone with powdered sugar until smooth. Cut the vanilla bean lengthwise and scrape out the pulp with the back of a knife. Whip cream with vanilla pulp until fluffy. Add the Gelatine-Fix. Fold into the mascarpone. Chill the cream for 5 minutes. Then fill into a piping bag with a star-shaped nozzle (approx. Ø 10 mm). Pipe tuffs onto the muffins. Garnish as desired with the strawberries set aside and chill until ready to serve.