Mascarpone Mini Cupcakes With Strawberry Glaze

If you decide to make regular sized cupcakes, increase bake time by 5 minutes.

• Ready In: 30 mins
• Serves: 24
• Yields: 48 Mini Cupcakes

Ingredients

• 8  ounces mascarpone cheese, room temp
• 2  egg whites
• 1⁄4 cup  vegetable oil
• 1 (18 1/4ounce) box  white cake mix
• 1⁄3 cup frozen strawberries, thawed and drained
• 2 1⁄2 cups confectioners' sugar

Directions

1. Preheat the oven to 350*F.
2. Line 4 mini muffin tins (48 mini muffin molds) with paper liners.
3. In a large bowl, combine the mascarpone, egg whites, & vegetable oil.
4. Using a hand mixer, beat the ingredients until combined and creamy.
5. Add the cake mix and 1 cup water and mix until smooth.
6. Fill the muffin liners to just below the rim and bake until puffed and golden, 18-20 minutes.
7. Remove from the oven, let cool slightly in the tins, then transfer the cupcakes to a wire rack to cool completely.
8. Meanwhile, puree the strawberries in a blender or food processor.
9. Place the confectioners sugar in a medium bowl.
10. Pour in the strawberry puree and whisk until smooth.
11. Dip the tops of the cooled cupcakes into the strawberry glaze.
12. Let the cupcakes sit for a few minutes for the glaze to firm up.
13. Serve and enjoy the compliments.