Steps in the preparation process
Fill each of the 12 insets of an ice cube mold halfway with strawberry jam. Freeze for two hours.
Preheat the oven to 180 degrees Celsius. Whisk the eggs and sugar together until light and fluffy, then stir in the flour, baking powder, and salt. Break the white chocolate into large nuggets and mix them in with the other ingredients.
Pour the batter into cupcake molds or muffin tins lined with paper liners. Place a strawberry jam ice cube in the center of each mold and cover 2/3 of the mold with dough. Allow to cool entirely on a wire rack after baking for 25 minutes.
Combine the strawberries, mascarpone, and icing sugar in a mixing bowl. Fill a piping bag with the frosting and a fluted nozzle, then pipe little rosettes on the well-cooled cupcakes. Depending on your preference, garnish with flowers or sugar hearts.
how to make a Lemon Blueberry Icebox Cake Recipe?