Ingredients
- 8 ounce mascarpone cheese, softened
- 2 ounce egg whites
- 1/4 cup vegetable oil
- 1 cup box white cake mix
- 1/3 cup frozen strawberries, thawed and drained
- 2 1/2 cup confectioners sugar
Preparation
Baking Directions:
Preheat the oven to 350 F.
Line 4 mini muffin tins (a total of 48 mini muffin molds) 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 1 cup of water and mix until smooth, about 3 minutes.
Fill the muffin liners 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 tins, then transfer the cupcakes to a wire rack to cool completely.
Meanwhile, puree the strawberries in a blender or small food processor.
Sift the confectioners’ sugar and place in a medium bowl.
Pour in the strawberry puree and whisk until smooth.
Dip the tops of the cooled cupcakes into the strawberry glaze.
Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.
