Mascarpone Mini Cupcakes With Strawberry Glaze
Recipe By: Giada De Laurentiis
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 cup powdered sugar
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.
Cook Time: 20 minutes
Yield: 48 mini muffins
Exported from A Cook's Books -- Recipe management for Macintosh
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