1 Video | Photo: Mascarpone Mini Cupcakes with Strawberry Glaze Recipe
Ingredients
- 8 ounces mascarpone cheese (about 1 cup), softened
- 2 egg whites
- 1/4 cup vegetable oil
- 1 box white cake mix
- 1 cup water
- 1/3 cup frozen strawberries, thawed and drained
- 2 1/2 cups powdered sugar
Directions
Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners
Preheat the oven to 350 degrees F. Line the mini tins with paper liners.
In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.
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By Liza22
NY
on April 20, 2012
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I am a huge fan of Giada and an avid baker. I've made these twice now-- once several years ago and again today for a baby shower. They have a very boxed mix taste, which should really be expected. If you are used to making your cakes homemade, you are really going to notice this ( and it isn't good : They also don't look very pretty (well, not as pretty as in the picture here. The glaze is pretty thin and drips off the sides and down the cupcake papers. I was trying to be very neat and wipe up the drips as they were happening so they didn't dry like that but it was impossible to get them all. Tips-- for those who say they have problems with the cupcake sinking in when you take them out of the oven... try not to open the oven at all until they are done baking. I have learned this from experience making these : Also, try not to have any fans or open windows. Blowing air can make baked goods sink in too.Overall, I will not make these again.
By mmdesq_1222093
East Haven, CT
on April 10, 2012
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Love these cupcakes! They are always a big hit at dinner meetings and family gatherings. I highly recommend them.
By trlenz
Minnesota
on April 04, 2012
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These are delicous and dangerous!!! I got the recipe from the lowfat recipe search results, but they do not seem low fat based on the cheese and cake mix formula, the serving size is what makes them low fat. No biggie.
So, I was originally going ot make half a batch at first so only added half the cheese, but then absent mindedly added the full amount of all the other ingredients, so I did not get much of the cheese flavor coming through in the muffin part, but it made it lower fat that way (tee hee.
Anyways, they were great. Didn't have to mcuh problems with the break apart like some people had. And The glaze was REALLY sweet fresh made (close to too sweet, but not quite, but next day after having them in a tuperware the sweetness of the glaze seemed to tone down. The amount of sugar is maybe too much texture wise. I think next time I would use just 2 cups and let the glaze do more spreading and running off the edges for better coverage of the tops.
Read all 134 reviews