Make these for your little girl’s next tea party; they are pretty and so easy to make. Or feel free to make these in a regular-size muffin tin, increasing the baking time by about 5 minutes.

　　

Ingredients

makes 48 mini muffins

　　8 ounces mascarpone cheese, at room temperature

　　2 egg whites

　　1/4 cup vegetable oil

　　1 box white cake mix

　　1/3 cup frozen strawberries, thawed and drained

　　2 1/2 cups confectioners’ sugar

　　

Step 1

Preheat the oven to 350°F. Line 4 mini muffin tins (a total of 48 mini muffin molds) with paper liners.

　　

Step 2

In a large bowl, combine the mascarpone, egg whites, and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and 1 cup water and mix until smooth, about 3 minutes. Fill the muffin liners to just below the rim and bake until puffed and golden, 18 to 20 minutes. Remove from the oven, let cool slightly in the tins, then transfer the cupcakes to a wire rack to cool completely.

　　

Step 3

Meanwhile, purée the strawberries in a blender or small food processor. Sift the confectioners’ sugar and place in a medium bowl. Pour in the strawberry purée and whisk until smooth. Dip the tops of the cooled cupcakes into the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

　　Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.