Solid, but not frozen butter knife to chop with flour into crumbs. Add soda, two lightly beaten egg yolks and sugar. Most importantly less work with your hands so the butter did not melt and did not take much flour.

Quickly gather the dough into a ball, wrap in cling film and put into the fridge for half an hour.

At this time, prepare the filling - mix the berries with sugar and starch. On a heated frying pan or saucepan put the berry mixture. And warm it all slowly, stirring for ten to fifteen minutes, until filling is slightly thickened ( sorry no detailed pictures ). Skip our jam to cool.

Take out from the refrigerator frozen shortcrust pastry and roll out with a thickness of about one-half millimeter. Cut out circles with a diameter of a little more of our forms in which are going to bake the baskets.

Put these circles in shape, tightly primena his fingers and spreading across the surface of the forms. The excess dough with a knife cut. Decompose to form our berry filling (again, I have no photos). Cut out the remaining dough to cover our cakes with a diameter equal to the diameter of the upper edge of the mould. Cupcakes and cover caps flexing fingers the edges of the blanks, as if slightly pulling the edge of the cover. Pierce lid in several places with a toothpick or a match.

Bake cupcakes in a preheated oven at two hundred degrees for 7-12 minutes (since the dough is thin). After baking, remove the cupcakes from the oven, allow them to cool completely in the forms, and then you can remove the cupcakes from the forms

Bon appetit!

The filling...