The not-so-secret ingredient in this recipe is mascarpone cheese. It makes a light fluffy cupcake!
1 cup mascarpone cheese, softened at room temperature
2 egg whites
1/4 c vegetable oil
1 box white cake mix (I used betty crocker)
1 c h2o
Beat egg whites, cheese and oil until creamy
Add cake mix and h2o and beat until smooth
Fill cupcake pan/muffin tin (line them with cupcake liners) and bake 18-20 minutes or until golden (350F preheated oven)
Cool for a while in the tin and then on a wire rack
Topping ideas:
Fresh whipped cream flavored with vanilla, chocolate etc
Fruit glaze- Puree frozen berries/fruit. Mix with powdered sugar and whisk. (Glaze the cooled cupcake and let the topping firm up)
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