Mascarpone Mini Cupcakes with Strawberry Glaze

TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 48 mini muffins
LEVEL: Easy

ingredients

  • 1 cup water
  • 1/3 cup frozen strawberries, thawed and drained
  • 2 1/2 cups powdered sugar
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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.

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  • on July 02, 2011

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    (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.

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