This dessert is one of our favourites. It combines delicious vanilla sponge cake, which gets beautifully fluffy after baking, with strawberries and whipped cream. If you could describe a heaven for your taste buds, this fine-tuned dessert might just be it. It tastes great with coffee, or you can also incorporate it into your breakfast or snacks.
Ingredients for the batter:
- 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
Ingredients for the strawberry filling:
- 300 g frozen strawberries
- 40 g xylitol
- 1 heaping tsp of cornstarch
- a bit of water
Ingredients for the cream:
- 250 g soft, low-fat quark
- 200 g mascarpone
- Vanilla Flavor Drops to taste
Ingredients for the garnish:
- fresh strawberries
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Method:
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 a silicone muffin tray or individual cups approximately ⅔ full of 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 push 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.
| Energy value | 214 kcal |
| Protein | 9 g |
| Carbohydrates | 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 by tagging #gymbeamcom.
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