Curd cupcakes with strawberry glaze

Ingredients:

• 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

Preparation:

1. Preheat oven to 175°C. Place paper liners in baking pans.
2. 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.
3. 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.
4. 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.