MASCARPONE MINI CUPCAKES WITH STRAWBERRY GLAZE
Steps:
- Preheat the oven to 350°F. Line 4 mini muffin tins (a total of 48 mini muffin molds) with paper liners.
- 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.
- 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.
MASCARPONE MINI CUPCAKES WITH STRAWBERRY GLAZE
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- 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.
MASCARPONE CUPCAKES WITH STRAWBERRY GLAZE
This is Giada's recipe and they are the lightest cupcakes ever. The glaze is really good because it is not too heavy like most frostings. Very easy to make and addicting to eat! She made them using mini muffin tins but I used the regular sized ones and they came out great
Provided by Ewalla
Categories Dessert
Time 35m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line the 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 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.
STRAWBERRY-CHOCOLATE MINI CUPCAKES WITH WHITE CHOCOLATE GANACHE
I made these for Valentine's Day 2010, during the school week and on a sprained ankle! SUPER easy to do, and delicious! I drew from different recipes all over the net, but changed things up to make them all my own.
Provided by FutureChefElizabeth
Categories Strawberry Desserts
Time 1h20m
Yield 48
Number Of Ingredients 16
Steps:
- Preheat an oven to 300 degrees F (150 degrees C). Line the cups of four 24-cup mini cupcake pans with paper liners. Sift the flour, baking soda, baking powder, all the cocoa powder, 1 package of strawberry drink mix, and salt in a mixing bowl.
- In a separate bowl, beat butter and white sugar with an electric mixer on medium speed until light and fluffy; beat the eggs in, one at a time, adding each egg after the previous one has been completely incorporated. Beat in vanilla extract; mix in the flour-cocoa mixture in 4 additions, alternating each time with milk. Reduce mixer speed to low, and beat in the cream. Fill the cupcake cups 1/2 to 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 10 to 15 minutes. Remove to racks, and allow the cupcakes to cool.
- Bring 2 cups of cream almost to a boil in a saucepan over medium-high heat; dissolve the 2 packets of strawberry drink mix into the cream. Stir in the white chocolate until the chunks melt and the mixture becomes melted, smooth, and shiny. Set aside and allow ganache to cool to warm temperature (about 95 degrees F/ 35 degrees C). Frost each cupcake with ganache.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 29 g, Cholesterol 39.1 mg, Fat 13 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 7.8 g, Sodium 85.2 mg, Sugar 23.3 g
MASCARPONE STRAWBERRY CUPCAKES
These are the most moist cupcakes I have ever had. It is more of an adult cupcake, as it is not piled with frosting. The glaze on top gives just enough sweetness and flavor!
Provided by laureng
Categories World Cuisine Recipes European Italian
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 12 muffin cups with liners.
- Stir cake mix, water, mascarpone cheese, vegetable oil, and egg whites in a bowl until well combined.
- Pour cake mixture into prepared muffin cups.
- Bake in preheated oven until lightly browned, about 20 minutes.
- Place strawberries in a food processor or blender; puree until smooth.
- Stir pureed strawberries and confectioners' sugar together in a bowl.
- Spoon strawberry mixture on top of cupcakes.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 60.1 g, Cholesterol 23.3 mg, Fat 17.9 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 303 mg, Sugar 49.3 g
STRAWBERRY AND MASCARPONE FILLED CUPCAKES- GIADA
Wow! These are so delicious!! :) Make sure you drain your strawberries really well. The piping takes a few minutes to get used to .......but then it is easy. These are a hit! I have had several recipe requests :) Recipe is as written ;) Recipe from Giada De Laurentiis
Provided by Chez Michelle
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Special equipment: 1 muffin tin, piping bag.
- Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool. (Chef note: I did use paper wrappers and just put a slit in bottom prior to piping).
- In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.
- In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.
Nutrition Facts : Calories 98.4, Sodium 0.8, Carbohydrate 25.1, Fiber 0.2, Sugar 24.2
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