I saw Giada De Laurentiis making these cupcakes on the Today Show last week. There were a couple of little girls helping her, and I thought, "Ooo, how fun for Pipsqueak and me." It was one project that did live up to the expectation. The cupcakes are delicious and simple and, we did have fun making them.
Mascarpone Mini-Cupcakes with Strawberry Glaze
- 8 ounces mascarpone cheese, softened
- 2 egg whites
- 1/4 cup vegetable oil
- 1 box Duncan Hines white cake mix
- 1/3 cup frozen strawberries, thawed and drained
- 2 1/2 cups confectioners sugar
Preheat oven to 350 degrees. Line 4 mini muffins tine (a total of 48 muffins) with paper liners.
In a large bowl combine cheese, egg whites and vegetable oil. Using a mixer, beat the ingredients until combines and creamy. Add the cake mix and 1 cup 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. Either dip the tops of the cooled cupcakes into the glaze or spread glaze on muffin. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.