Yogurt cupcakes with strawberry yogurt topping

Ingredients for 12 servings:

• 2 eggs
• 120 g sugar
• 2 tbsp vanilla sugar
• 1 pinch of salt
• 100 ml vegetable oil
• 150 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 100 g natural yogurt
• Paper baking cups for the baking tray
• 3 sheets of white gelatin
• 125 g strawberries
• 125 g natural yogurt
• 50 g powdered sugar
• 2 tbsp vanilla sugar
• 200 ml whipped cream
• 1 point cream stiffener
• 6 strawberries with greens for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line the muffin tin with paper baking cups. Beat the eggs with the sugar, vanilla sugar, and salt until thick and foamy. Pour in the oil in a thin stream, whisking continuously. Mix the flour with the cornstarch and baking powder and stir into the batter alternately with the yogurt. Divide between the muffin tins and bake on the middle rack for about 25 minutes. Remove from the oven and let cool on a wire rack. For the cream, soak the gelatin in cold water according to the package instructions. Wash the strawberries, pat dry, hull, puree, and pass through a sieve. Mix with the yogurt, sugar, and vanilla sugar. Whip the cold cream with the cream stabilizer until stiff. Pour the gelatin, dripping wet, into a saucepan. Heat gently until liquid, then remove from the heat. Stir in 2 tablespoons of the strawberry yogurt cream. Add this mixture to the remaining strawberry yogurt cream and mix quickly. Fold in the cream and transfer the cream to a large piping bag. Refrigerate for about 2 hours. Wash and pat dry the strawberries for decoration. When the cream is firm enough, pipe onto the cupcakes and place half a strawberry on top of each one.