I am such a planner that before I left Ohio I made sure to make my mom bite size birthday treats. I had a tub of mascarpone and no idea of what to do with it. Only one famous chef Giada de Laurentiis uses mascarpone frequently so I looked to her for inspiration. She has a simple recipe of mini white cupcakes with strawberry glaze. After reading the 138 reviews, I found that the mascarpone cheese made the cupcakes delicious, but cannot be made into larger muffins as they will fall in the middle. I also read that the strawberry glaze was to runny and sweet and many said it did not have a good taste. I decided to go with my no fail buttercream (butter, vanilla, milk, and confectioners sugar). I was surprised the number of people that read the reviews and were still unhappy with the glaze. I was not about to be one of those people.
I also thought it would be more presentational to pipe the frosting, but found that the old fashioned way with a knife made them look better in a more rustic way.
The only other amendment I made was to make a fresh raspberry frosting to give it more flavor. My accident turned into a success because I ended up making al natural food coloring giving them a beautiful platform for the goofy pig sprinkles I found in the cabinet. After simmering fresh raspberries and straining out the seeds, I stirred it into white frosting and it did not add any taste so even dad ate them not knowing (until he reads this) there were raspberries in the frosting or mascarpone cheese for that matter.
Here are a few pics to show what I was describing and to get those taste buds going!
- 8 ounces mascarpone cheese (about 1 cup), softened
- 2 egg whites
- 1/4 cup vegetable oil
- 1 box white cake mix
- 1 cup water
- 1/3 cup frozen strawberries, thawed and drained
- 2 1/2 cups powdered sugar
- Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners
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.
Per piece (48): Calories: 102; Total Fat: 4.5 grams; Saturated Fat:1.5 grams; Protein:1 gram; Total carbohydrates: 15 grams; Sugar: 12 grams; Fiber: 0 grams; Cholesterol: 6 milligrams; Sodium: 77 milligrams
Now even though this is her recipe, I am claiming it mine! I also found that these little devils are dangerously addicting, and there is proof after you eat 6 of the paper wrappers exactly how many have been eaten!
oh and Happy Birthday Mom!