Sugar-free cupcakes

For the filling, combine the strawberries and sweetener in a blender. Be sure to peel and wash the strawberries.

We mash the berries into puree.

Transfer the strawberry puree to a saucepan and place over medium heat. Add the cornstarch and water mixture to thicken.

Cook over medium heat, stirring constantly, until the mixture thickens completely. Remove from heat. Cover with plastic wrap and let cool to room temperature.

Separate the yolks from the whites of chicken eggs at room temperature.

Add sweetener to the yolks to taste.

Add 1% kefir and stir. Adjust the fat content to your liking. If you're using thick, full-fat kefir, omit the starch from the recipe.

Sift the rice, wheat, and starch flour mixture into the yolk mixture. You can use corn, almond, or oat flour instead of rice flour. This method of adding flour will not only eliminate lumps but also make the baked goods more tender and airy.

Sift the cocoa powder to remove lumps. Stir the mixture.

Lightly salt the whites. Beat with a mixer at medium speed until fluffy and white.

We add the whipped egg whites to the chocolate dough.

Mix carefully with a spatula.

Transfer the dough into the baking pans, filling them 2/3 full to prevent the dough from leaking out as it rises. Bake in a preheated oven at 180 degrees Celsius for 20 minutes.

Let the finished cupcakes cool. Then, carefully scoop out the center with a teaspoon. Fill the hollow center with strawberry filling.

Combine all ingredients for the cream in a clean container.

Beat with a mixer until smooth.