Each were delicious though the mango flavor didn't translate as well as the berry did... sadness! But these cupcakes are amazing and beyond moist and creamy! Have you ever heard of a creamy cupcake??? Well that's the only way to describe it... CREAMYYY. Originally the cupcake was intended for mini-cupcakes but I made them into full sized cupcakes. I didn't think it was important then but these cupcakes are extremely fragile and break apart easily so as long as you don't mind cracked cupcakes, full sizes are still equally delicious. Cracks are welcome here any time; flawed is gorgeous and in this case, delicious!
Mascarpone Cupcakes with Mango and Berry Glaze
1 cup of mascarpone cheese, softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen berries, thawed and drained OR 1/3 cup fresh mango
2 1/2 cups powdered sugar, sifted
Preheat oven to 350 F. Line a cupcake pan with liners and set aside. In a large bowl, combine the cheese, egg whites and oil, beat until well combined and creamy. Add the cake mix and water and mix until smooth. Fill the cupcake tin about 2/3 full and tap against the counter to get the air bubbles up. Bake until puffed and golden or until an inserted toothpick comes out clean, about 18 - 20 minutes. Remove from the oven and let cool completely before inverting them. In a blender or food processor puree the berries or the mango. In a bowl combine the sifted powdered sugar and the puree until smooth. Once the cupcakes are cool, add about one tablespoon of glaze per cupcake. Let the glaze set up for a couple of minutes and enjoy!
I made these at night, I just love the lighting!