In a bowl mix the butter with a mixer until fluffy. Add sugar and stir until fluffy cream. Add the eggs and stirred until homogeneous. Sift together flour, salt and baking powder and add gradually broken butter until fully assume the dry mixture. Spilling in shape muffin by filling not more than half slot. Bake in a preheated oven at 180 C for about 25-30 minutes until the release from the mold. Cool muffins, severed above the cap, carefully carved and filled with jam (or filling in taste), then closes with the cover. Pour glaze with melted white chocolate mixed with nuts. Serve cold, flooded with trickle strawberry syrup.