Make these for your little girl’s next tea party; they are pretty and so easy to make. Or feel free to make these in a regular-size muffin tin, increasing the baking time by about 5 minutes.
Recipe information
Yield
makes 48 mini muffins
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 4 mini muffin tins (a total of 48 mini muffin molds) with paper liners.
Step 2
In a large bowl, combine the mascarpone, egg whites, and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and 1 cup water and mix until smooth, about 3 minutes. Fill the muffin liners to just below the rim and bake until puffed and golden, 18 to 20 minutes. Remove from the oven, let cool slightly in the tins, then transfer the cupcakes to a wire rack to cool completely.
Step 3
Meanwhile, purée the strawberries in a blender or small food processor. Sift the confectioners’ sugar and place in a medium bowl. Pour in the strawberry purée and whisk until smooth. Dip the tops of the cooled cupcakes into the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.
