1. To make the cake, mix the softened butter and sugar for 3 minutes.

2. Beat in eggs one-to-one mixing well, then add half of the sifted flour, baking powder and half the milk.

3. Add red fruit jam to the mixture and add a little milk if the mixture is too thick.

4. Fill the mixture in a cupcake pan until 2/3 and bake at 180°C for 20 minutes. Prick with a knife to check if done.

5. For the icing, mix the mascarpone with the icing sugar.

6. For pink frosting add a little red food coloring with the tip of a knife.

7. Decorate the cakes with the icing and place in refrigerator for about thirty minutes till the frosting is firm.

8. Garnish with currants, berries or chocolate vermicelli.