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1
Preheat the oven to 350 degrees F. Line 2 (24-count) mini muffin tins with paper liners.
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2
In a blender combine the strawberries (reserve about 12 small strawberries for garnish, slicing each into 4) with 1/4 cup water and puree until smooth.
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3
Puree should equal about 1 3/4 cups, if not add more water.
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4
Set aside 1/4 cup of the puree for frosting.
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5
In a large mixing bowl, using an electric mixer, beat together the cake mix, egg whites, vegetable oil, and 1 1/2 cups of pureed strawberries for 2 minutes.
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6
Scrape down the sides of bowl to make sure all the batter is well incorporated.
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7
Using a mini ice-cream scoop, fill the muffin tins about 3/4 of the way to the top.
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8
Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 8 to 10 minutes.
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9
Remove the tins from the oven cool slightly before removing the muffins.
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10
Cool completely on a wire rack before frosting.
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11
Frosting:
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12
In a mixing bowl that fits over the top of a pot of boiling water, combine all of the ingredients, except the vanilla and food coloring.
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13
Beat with hand mixer on medium speed, while mixture cooks, until peaks are formed when the beaters are lifted out of the bowl, about 7 minutes.
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14
Remove the bowl from the heat and add vanilla and red food coloring to the desired pink shade.
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15
Frost the cupcakes with the colored frosting and garnish each with a strawberry slice.
