Mascarpone Mini Cupcakes with Strawberry Glaze
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 56.8
- Total Fat: 3.1 g
- Cholesterol: 2.5 mg
- Sodium: 6.3 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 0.0 g
- Protein: 0.3 g
View full nutritional breakdown of Mascarpone Mini Cupcakes with Strawberry Glaze calories by ingredient
Number of Servings: 48
Ingredients
-
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 cups powdered sugar
Directions
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.
Number of Servings: 48
Recipe submitted by SparkPeople user MARYXO.
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.
Number of Servings: 48
Recipe submitted by SparkPeople user MARYXO.