Fresh strawberry cupcakes & homemade marshmallow cream

1 - Preheat oven to 210° C and place rack in center of oven. Place paper liners in 12 muffin cups.
2 – Clean and chop strawberries.
3 - In a separate bowl whisk together the flour, baking powder and salt.
4 - In another bowl whisk the eggs, sugar, vanilla aroma and oil until slightly thickened. Add in the flour mixture until incorporated. Stir with chopped strawberries.
5 - Divide the batter and scoop into cupcake cups only 2/3s full. Bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
6 - Remove from the oven and let cool completely on a wire rack.
7 – Prepare the frosting : pour the marshmallows into the bowl and add 3 teaspoons of water. Microwaved them 2( sec (850 W) and stir until completely melted. Let the preparation cool down.
8 - In another bowl, add white eggs. Using your electric mixer on medium speed, mix for approximately 1min30 (until you obtain a mousse) and add icing sugar. Mix on high speed until the mixture is thick and volume has almost doubled. Add marshmallow mixture just until well blended.
9 - Pour the mixture into a piping bag and pipe the frosting (round tip ). Add half a strawberry on the top of it. Be careful, the frosting is a bit sticky and strawberry could slip down. Bon appétit!