- 8 ounces mascarpone cheese, at room temperature
- 2 egg whites
- 1/4 cup vegetable oil
- 1 box white cake mix
- 1/3 cup frozen strawberries, thawed and drained
- 2 1/2 cup confectioners sugar
- 1 cup water
Preheat the oven 350°Line 48 mini muffin tins with paper linersIn a large bowl, combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the mixture together. Add the cake mix and the water beat for about 3 minutes until smooth. Fill each muffin liner to just below the rim and bake for 18-20 minutes. Remove cupcakes from the oven and let cool. (Note: if making these regular-size muffins increase the bake time by 5 minutes).Meanwhile, purée the strawberries in a small blender transfer the mixture to a small bowl and whisk in the confectioners sugar/dip the tops of the cooled muffins in the glaze and let them sit for a few minutes to set. I sprinkled red sprinkles on top as well but you can leave that off.Happy Eating!!