Preheat oven (top / bottom heat: 175 ° C / convection: 150 ° C). Grease muffin tray with Oldenburger Butter and dust with flour. Wash strawberries, pat dry, clean and halve.
For the dough, beat the eggs with sugar and vanilla sugar using the whisk of a hand mixer for about 5 minutes, until frothy. Mix the flour, baking powder and cocoa powder and sift into the egg mixture. Then stir in salt, milk and Oldenburger Butter. Divide batter into 6 portions of a muffin tray and bake for about 35 minutes. Take out of the oven and leave to cool on a wire rack.
Beat the Oldenburger SHANI Whipping Cream and powdered sugar with the whisk of a hand mixer until stiff and pour into a piping bag.
Preparing the Cupcakes
For the filling, form a small hole in the center of the cupcakes using a teaspoon, about 2.5 cm deep. Fill with jam and pipe the whipped Oldenburger SHANI Whipping Cream on top.
The Final Touch
Sprinkle with chopped pistachios and garnish each cupcake with half of a strawberry.