8 OUNCES CREAM CHEESE, AT ROOM TEMPERATURE
2 EGG WHITES
1/4 CUP VEGETABLE OIL
1 CUP WATER
1 BOX WHITE CAKE MIX
1/3 CUP FROZEN STRAWBERRIES, THAWED AND DRAINED
2 1/2 CUPS CONFECTIONER'S SUGAR
Preheat the oven to 350°F. Line muffin tins with paper liners.
In a large bowl, combine cream cheese, egg whites, vegetable oil until well blended and creamy. Once combined, add the cake mix and water until smooth. Fill the muffin liners about 3/4 of the way and bake until puffed and golden, about 20 to 25 minutes. Remove from the oven, let cool for a few minutes in the muffin tins then transfer the cupcakes to a wire rack to cool completely before icing.
While the cupcakes are cooling, puree the drained strawberries in a food processor. Pour the strawberry purree into the confectioner's sugar and whisk until smooth. Dip the tops of the cupcakes into the glaze or using a spoon pour a small amount of the glaze on top.
As far as gluten free goes, I did some searching on the cream cheese and it seems that Philadelphia cream cheese is gluten free. It doesn't list it specifically on the box, but after searching on the Kraft website it seems that it is gluten free. Does anyone know for certain?? Betty Crocker and Hodgson Mills are good gluten free cake mixes that you can use in this recipe.
With much love,