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.
{I've kept this recipe very close using it on many occasions. I saw it first on a cooking show and it now resides on the inside of my cabinet doors. I've spread the word and baked them to entertain leaving everyone full and happy!}
{The only thing I will say for insight is the first time I baked them I couldn't find mascarpone cheese for the life of me. I even had to google it to see what it even looked like so I'd know what I was looking for.}
{I shop at a local Walmart Supercenter and the cheese is in an island with deli prepared food in front of the deli. The brand/package I purchase is actually in a plastic container like a sour cream or dip container would be. So you're not looking for regular cheese. }
Other than that the recipe itself is fabulous... I also like to bake them during the summer when fresh strawberries are in season and use fresh strawberries for the icing.
{Enjoy!}
{Click Here To Get The Recipe}
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.
{I've kept this recipe very close using it on many occasions. I saw it first on a cooking show and it now resides on the inside of my cabinet doors. I've spread the word and baked them to entertain leaving everyone full and happy!}
{The only thing I will say for insight is the first time I baked them I couldn't find mascarpone cheese for the life of me. I even had to google it to see what it even looked like so I'd know what I was looking for.}
{I shop at a local Walmart Supercenter and the cheese is in an island with deli prepared food in front of the deli. The brand/package I purchase is actually in a plastic container like a sour cream or dip container would be. So you're not looking for regular cheese. }
Other than that the recipe itself is fabulous... I also like to bake them during the summer when fresh strawberries are in season and use fresh strawberries for the icing.
{Enjoy!}
{Click Here To Get The Recipe}
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