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Ingredients:

-1 cup Mascarpone cheese, softened
-2 egg whites
-1/4 cup olive oil
-1 box white cake mix
-1 cup water
-1/3 cup frozen strawberries, thawed and drained
-2 1/2 cups powdered sugar

Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

1. Preheat the oven to 350 degrees F
2. Line the 4 mini tins (48 muffins) with paper liners
3. In a large bowl combine the mascarpone cheese, egg whites and oil
4. Using a hand mixer, beat the ingredients until combined and creamy
5. Add the cake mix and water and mix until smooth, about 3 minutes
6. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes
7. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack
8. Meanwhile, puree the strawberries in a blender
9. Place the powdered sugar in a medium bowl
10. Pour in the strawberry puree and whisk until smooth
11. Top the cooled cupcakes with the strawberry glazeCaprica dvd