Curd cupcakes with strawberry glaze
Votes: 3
Time: 40 min.
Complexity: easily
Quantity: 48 cupcakes
Complexity: easily
Quantity: 48 cupcakes
Nutritional value per serving:
Calories 102, total fat 4 G., saturated fats 1.5 G., proteins 1 G., carbohydrates 15 G., fiber - G., cholesterol 6 mg, sodium 77 mg, sugar 12 G.
Calories 102, total fat 4 G., saturated fats 1.5 G., proteins 1 G., carbohydrates 15 G., fiber - G., cholesterol 6 mg, sodium 77 mg, sugar 12 G.
These stunning cupcakes are made with a ready-made white sponge mix, which is magically transformed when mascarpone cheese is added to the batter. It makes the cupcakes especially moist and creamy, literally melting in your mouth, and imparting a wonderfully buttery flavor. They're quick and easy to make and look incredibly stylish. Decorate these miniature cupcakes with a glaze of strawberry puree and powdered sugar and serve them at any gathering, from get-togethers to special occasions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g mascarpone cheese (about 1 cup), softened
- 2 egg whites
- 1/4 cup vegetable oil
- 1 package of biscuit mix
- 1 cup of water
- 1/3 cup frozen strawberries, thawed and drained
- 2.5 cups powdered sugar
- Special equipment: 4 metal mini muffin tins and 48 paper liners for them
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Recipes with similar ingredients: mascarpone cheese, eggs, cake mix, strawberry
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Place paper liners in baking pans.
- In a large bowl, combine the mascarpone cheese, egg whites, and vegetable oil. Using a hand mixer, beat the ingredients until creamy. Add the dry cake mix and water and mix until smooth, about 3 minutes.
- Fill mini muffin tins with batter to just below the rim and bake until puffed and golden brown, about 18-20 minutes. Remove from the oven, let cool slightly in the tins, then transfer to a wire rack.
- Meanwhile, puree the strawberries in a blender or food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and blend until smooth. Pipe the strawberry icing over the cooled cupcakes. Let the cupcakes sit for a few minutes to allow the icing to set, then serve.
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