2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, pureed
2 1/2 cup powdered sugar
- Preheat oven to 350 degrees
- Line muffin tins with paper liners.
- Mix first 3 ingredients in a large bowl until combined and creamy
- Add cake mix and water and mix until smooth, about 3 minutes
- Fill muffin liners to just below the rim. Using a small ice cream scoop helps.
- Bake until puffed and golden brown about 18-20 minutes
- Puree the strawberries and then add powdered sugar (this mixture will be very thick and that is how you want it).
- Once cooled, gently frost or drizzle glaze over cupcakes.
- Let cupcake sit for a few minutes until glaze sets, serve
Words to the Wise:
These cupcakes are very light and delicate. They can crumble easily when removing from pan or trying to frost so be gentle with them. They are a perfect lite and springy treat.
Mascarpone cheese is a soft Italian cheese much like cream cheese. It is less tangy than cream cheese. Mascarpone cheese can be found in the specialty cheese case at the grocery store. I am thinking that cream cheese could be subsistuded but I am not sure b/c I was able to easly find mascarpone.
I found this recipe while watching a segment by Giaga deLaureniits on the Today show.
