Strawberry cupcakes

Do you prefer cupcakes or muffins? I prefer cupcakes, while my children prefer muffins. But today I’m sharing a recipe for some spongy chocolate cupcakes with fine mascarpone cream. For Christmas I got a kilo of extra dark bitter cocoa, and in combination with fine mascarpone, its taste stood out even more. But basically you can choose the cocoa you want.

Yields about 16 cupcakes, depending on the size of the muffin mold.


  • 140g Schaer mix B flour
  • 200g ground coconut sugar (cane sugar is also fine)
  • 120ml kefir
  • 120ml sunflower oil
  • 2 tsp baking soda
  • 40g cocoa
  • 1 egg

In a bowl, mix the flour, sugar, baking soda and cocoa. Add the kefir, oil and egg into the mixture and whisk together. Please note that the batter should be very thin.

Heat the oven to 180C and prepare the muffin pan by inserting a paper muffin cup in each mold.

Divide the mixture into the paper cups and bake for 25 minutes or until a toothpick comes out clean.

Let cool completely.

Mascarpone cream:

  • 1 cup of strawberries mixed with puree
  • 250g mascarpone
  • 100ml whipping cream 40%
  • Sweetener

Add the puree to a medium sized saucepan, cook over medium heat and reduce by half. Cool completely.

Beat the mascarpone with sweetener in a bowl for about one minute, add the cooled strawberry puree and beat for another minute and finally add the whipping cream, beat to form a firm cream.

Pipe the cream onto the cupcakes and decorate with a strawberry dipped in chocolate.

gluten free strawberry cupcakes