Mascarpone Mini Cupcakes with Strawberry Glaze

If it weren't for the fact that I get extremely nervous in front of a camera, and am not nearly as good as a chef/baker as I'd want, becoming a TV chef personality would be a dream job. But only if I could have a kitchen set up and wardrobe like Giada. Okay, I'd need her California house and flawless manicures. Never before have I ever been jealous of fingernails. A.) I can't find the perfect pale pink she uses. B.) I botch my fingernails every time I paint them. C.) I'm a picker, nay, a peeler. I peel off my nail polish all the time.

Since I can't have her kitchen, house, wardrobe, nails, etc., I'll settle for her recipes.

I made these a while back for a dessert party and the cupcakes are super moist from the mascarpone, and the strawberry glaze is heavenly..

Mascarpone Mini Cupcakes with Strawberry Glaze

8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water

Glaze ingredients:
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar

Directions:
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.

Bake, eat, and love!