Mix the eggs with the Tagatesse without sugar until frothy. You can add 200g Tagatesse without sugar instead of 170g if you want it very sweet.

Divide the margarine into small cubes and mix them into the egg mixture.

Add the sifted self-rising flour and the baking powder and stir into a smooth batter.

Preheat the oven to 160°C.

Grease the baking tins and dust with flour, so that the cupcakes are easier to remove from the tin after baking.

Fill the baking tin with the batter and bake for 15 minutes at 160°C.

Then lower the temperature to 140°C and bake for another 10 minutes.

Allow to cool and decorate the cupcakes with strawberries and whipped cream!