Pink cupcakes with strawberries

Ingredients:

Cupcakes

• 450 g strawberries, washed and hulled
• 1/4 cup water
• 520 gr. dry mix for baking protein sponge cake
• 3 egg whites
• 1/3 cup refined vegetable oil

Glaze

• 2 egg whites
• 1 cup of sugar
• Set aside strawberry puree
• 1 tbsp corn syrup
• 1 tsp vanilla extract
• Red food coloring

Preparation:

1. Preheat oven to 180°C. Place paper capsules in two 24-cup mini muffin tins.
2. In a blender, combine the strawberries (set aside about 12 small berries for garnish, each cut into quarters) with 1/4 cup water and puree until smooth. You should get about 1 3/4 cups of puree; if less, add more water. Set aside 1/4 cup of the puree for the cream.
3. In a large bowl, beat the dry cake mix, egg whites, vegetable oil, and 1.5 cups strawberry puree with a mixer for 2 minutes. Scrape down the sides of the bowl to ensure everything is well combined. Using a small ice cream scoop, fill the muffin tins 3/4 full. Bake for about 8-10 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean. Remove the tins from the oven and let cool slightly before removing the cupcakes. Cool the cupcakes completely on a wire rack before frosting.
4. Glaze: In a bowl set over a saucepan of simmering water, combine all ingredients except vanilla extract and food coloring. Beat with a hand mixer on medium speed while the bowl is over the simmering water until peaks form, about 7 minutes. Remove the bowl from the saucepan and add vanilla extract and the desired amount of red food coloring to achieve the desired pink hue. Frost the cupcakes with colored frosting and garnish each with a strawberry slice.