Everybody has their favourite cakes which they can't resist. My son is a lover of donuts with icing and orange peel. My daughter goes for caramel-chocolate flavours, so I buy butterscotch cupcakes for her at the bakery.

Today's dinner was topped off with a simple and beautiful dessert: mini cupcakes with light whipped cream and decorated with juicy bits of fruit. They are so easy that everyone can manage them, and the effect ... try for yourself. Our mini cupcakes disappeared before the tea was finished. I think our table will host them again soon. The good thing about them is that they can look different every time you make them. You just have to change the fruity decoration.

Ingredients for 12 cupcakes:
Dough:
200g of butter
300g of flour100g of sugar
1 tablespoon of cream
1 egg

Put all the ingredients into a bowl and knead it quickly into dough. Leave it in the fridge for an hour. Heat the oven up to the 180C. Smooth some moulds for mini muffins with fat and sprinkle with flour. Roll the dough out, cut out some circles and put them into the mould. Prick them with a fork and bake for 20 minutes. Leave to cool down.

Filling:
200ml of 30% cream
2 teaspoon of caster sugar
100g mascarpone cheese
various fruits

Whip the cool sweet cream with caster sugar to make a fluffy mass. Mix it in gently with the mascarpone cheese. Apply the cream to the cake with an icing syringe. Decorate with bits of fruit of your choosing.

Enjoy your meal!