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
- Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners
Directions
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.
Per piece (48): Calories: 102; Total Fat: 4.5 grams; Saturated Fat:1.5 grams; Protein:1 gram; Total carbohydrates: 15 grams; Sugar: 12 grams; Fiber: 0 grams; Cholesterol: 6 milligrams; Sodium: 77 milligrams
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By Jules86040
on February 03, 2013
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Wasn't what I expected. The cupcakes are moist and do fall apart. Glaze was too sweet. Don't plan on making them again.
By dmshuey
Beaverton, OR
on October 12, 2011
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These cupcakes are delicious. You can only make them as minis because they do fall apart, but they are perfect as single bite cupcakes. I have never made the strawberry glaze, just the cupcakes and they always get eaten in a flash!!
By christysteinmann
on July 22, 2011
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These cupcakes are so tasty and moist. They do seem to be very crumbly, not sure how to fix that. I, however did not make the strawberry glaze, I have used can icing..one strawberry and one buttercream. Both very yummy!
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