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Mascarpone Mini Cupcakes with Strawberry Glaze Recipe

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This recipe for Mascarpone Mini Cupcakes with Strawberry Glaze, by , is from Great Recipe Heist of 2009: Courtesy of Kyle and Sarah, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Wong
Added: Tuesday, May 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. mascarpone cheese, softened
2 egg whites
c. vegetable oil
1 box white cake mix
1 c. water
1/3 c. frozen strawberries, thawed and drained
2 c. powdered sugar
1 tsp. butter
1 tsp. lemon zest
Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

Directions:
Directions:
Preheat the oven to 350F. 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 mins. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 mins. 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, add the butter and lemon zest 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.

Personal Notes:
Personal Notes:
You can make these either as regular-sized cupcakes or as mini cupcakes. Oh, and another thing: I tend to leave the glaze in a separate bowl and have people spoon however much or little as they want right before eating; otherwise, it drips off and leaves a big mess :)

 

 

 

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