MINI CUPCAKES WITH FILLING RECIPES

Steps:

• In a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside. , For batter, in a large bowl, combine the water, oil, vinegar and vanilla. Combine remaining ingredients; add to the liquid mixture and mix well (batter will be thin). , Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon of filling. , Bake at 350° for 18-23 minutes or until a toothpick inserted in cupcake portion comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.

Steps:

• 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.