Mascarpone Mini Cupcakes With Strawberry Glaze |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 7 |
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If you decide to make regular sized cupcakes, increase bake time by 5 minutes. Ingredients:
8 ounces mascarpone cheese, room temp |
2 egg whites |
1/4 cup vegetable oil |
1 (18 1/4 ounce) box white cake mix |
1/3 cup frozen strawberries, thawed and drained |
2 1/2 cups confectioners' sugar |
Directions:
1. Preheat the oven to 350*F.
2. Line 4 mini muffin tins (48 mini muffin molds) with paper liners.
3. In a large bowl, combine the mascarpone, egg whites, & vegetable oil.
4. Using a hand mixer, beat the ingredients until combined and creamy.
5. Add the cake mix and 1 cup water and mix until smooth.
6. Fill the muffin liners to just below the rim and bake until puffed and golden, 18-20 minutes.
7. Remove from the oven, let cool slightly in the tins, then transfer the cupcakes to a wire rack to cool completely.
8. Meanwhile, puree the strawberries in a blender or food processor.
9. Place the confectioners sugar in a medium bowl.
10. Pour in the strawberry puree and whisk until smooth.
11. Dip the tops of the cooled cupcakes into the strawberry glaze.
12. Let the cupcakes sit for a few minutes for the glaze to firm up.
13. Serve and enjoy the compliments.
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