Instructions

1 Add the seeds of one vanilla pod to the syrup - or use 15 ml (1 tbsp) very good extract (Madagascar vanilla extract)
2 Heat through and paint over the cupcakes

Coffee liqueur syrup

1 Mix 30 ml (2 tbsp) Bailey's coffee liqueur with 125 ml (½ c) basic vanilla syrup.
2 Heat and paint over the cupcakes.

Butter icing

1 Stir the egg whites, sugar and a little salt in a metal bowl over a saucepan with boiling water until the sugar is dissolved.
2 Rub the mixture between your fingertips to make sure that all the sugar is dissolved. Remove from heat.
3 Beat the mixture in a blender with a balloon whisk until stiff peaks form.
4 Replace the balloon wit ha dough hook. Add the butter spoon by spoon and beat well after each addition. The mixture may look curdled, but keep om mixing.
5 Add the vanilla and mix thoroughly.
6 Divide and season as needed. The icing can be stored in an airtight container for about three days in the refrigerator. It can be frozen for a month.
7 Thaw at room temperature and spray with a piping bag with a star nozzle on the cupcakes.

200 g (a large handful) fresh strawberries
extra strawberries for decorating
50 g caster sugar

1 Process the strawberries and sugar in a food processor. Fold the mixture into the butter icing.
2 Cut a cap from the top of each cupcake and fill the gap with a tablespoon of strawberry jam. Put the cap back on the cupcake.
3 Spray strawberry icing with a piping bag with a star nozzle on the cupcakes.
4 Decorate with two thinly sliced ​​strawberry slices on each.