See More
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
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.
Per piece (48): Calories: 102; Total Fat: 4.5 grams; Saturated Fat:1.5 grams; Protein:1 gram; Total carbohydrates: 15 grams; Sugar: 12 grams; Fiber: 0 grams; Cholesterol: 6 milligrams; Sodium: 77 milligrams
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Canneles
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By UCLA Bruins Fan
California
on July 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
(I made regular sized cupcakes using this recipe. These cupcakes are wonderfully moist with a light delicate texture. We ate some the day they were made and quite a few crumbs fell, so I recommend a fork when they are very fresh. I tried one the next day and the cupcake held together much better in my hand. No fork needed. It was still light and moist. The glaze still looked pretty. The fresh strawberry glaze is a real treat, very simple to make, and adds a gourmet look and taste. I would definitely make these again.
Read all 1 reviews