Prepare the cake batter: two eggs, separate the whites from the yolks. Remove proteins in the fridge.

Pre-softened at room t, beat butter with brown sugar TM Mistral until fluffy mass. Not stopping to whisk, gradually introduce the two yolks and 1 egg.

In the resulting oil mass proseem flour with added baking powder. With a spoon make dough for cupcakes.

For meringue: mix sugar and cornstarch. On low speed of mixer, beat 2 egg whites with a pinch of salt. As soon as the whites begin to foam, gradually increase speed of mixer, whisk whites until soft foam. Further, continuing to mix, the parts will enter a mixture of sugar and starch. Whisk until you get a firm and glossy mass. Properly beaten egg whites do not arise and do not fall out of the bowl, hold their shape well. Therefore, immediately possible to shift the protein mass in a pastry bag.

The oven turn on the heating t 160-170 degrees. Prepare muffin tins/muffin-tins I put paper capsules for baking. Spread the cake batter into molds (I did it with a spoon for ice cream).

Gooseberries, not defrosting, spread on the dough, gently pressing the berries into the dough. The amount of berries to taste, I laid out three berries for each muffin.

From pastry bag squeezing protein mass, shaping the cap and fully covering the dough and berries.

Bake the muffins for 40-45 minutes or until tender. The door does not open neither in the baking process or the cooling process!!! Cool the cupcakes first off, the oven (15-20 minutes), then allow to cool completely at room t. The finished cupcakes "cap" of cream color, if you puncture, skewer remains dry.