Mascarpone Mini Cupcakes with Strawberry Glaze

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Giada's Bake Sale

Picture of Mascarpone Mini Cupcakes with Strawberry Glaze Recipe 1 Video | Photo: Mascarpone Mini Cupcakes with Strawberry Glaze Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 134 Reviews
Total Time:
40 min
Prep
20 min
Cook
20 min
Yield:
48 mini muffins
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 134 reviews

  • on April 20, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 10, 2012

    Flag

    Love these cupcakes! They are always a big hit at dinner meetings and family gatherings. I highly recommend them.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 04, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2012 Television Food Network G.P. All rights reserved.