White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting.
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Ingredients of White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting
- It’s of FOR THE CUPCAKES.
- It’s 1 3/4 cup of cake flour.
- It’s 2 teaspoons of baking powder.
- It’s 1/8 teaspoon of salt.
- It’s 2/3 cup of whole milk, at room temperature.
- It’s 1 teaspoon of vanilla extract.
- It’s 4 of egg whites, at room temperature.
- Prepare 1/2 teaspoon of cream of tarter.
- You need 6 tablespoons of unsalted butter, at room temperature.
- It’s 1/2 cup of granulated sugar.
- You need 1/4 cup of sour cream.
- You need 12 of white chocolate truffles.
- It’s of FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING.
- It’s 8 ounces of white chocolate, chopped, not chips.
- It’s 1 cup of heavy whipping cream.
- Prepare 1 1/2 teaspoon of vanilla extract, divided use.
- Prepare 1/8 teaspoon of salt.
- It’s 8 ounces of mascarpone cheese, at room temperature.
- You need 3 tablespoons of confectioner's sugar.
- You need of GARNISH.
- It’s of Fresh raspberries.
- Prepare of red and purple sprinkles.
White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting instructions
- MAKE WHIPPED WHITE CHOCOLATE FROSTING. Do this first as it needs time to chill.
- Have chopped white chocolate in a large bowl. Heat cream until hot but not boiling, pour over white chocolate. Let stand 1 minute then stir until smooth stirring in vanilla and salt. Refrigerate until completely cold, at least 4 hours or overnight. Don't whip until cupcakes are cool and ready to frost.
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- MAKE CUPCAKES.
- Preheat oven to 325°F. Line 12 standard cupcake tins with paper liners.
- Wkisk flour, baking powder and salt in a bowl, set aside.
- Whisk in another bowl milk and anilla and set aside.
- In another large bowl beat sugar and butter until light and fluffy.
- Beat in sour cream until smooth.
- Stir in flour alternating with milk in 3 additions.
- With clean beaters beat egg whites with cream of tarter until it holds stiff peaks . Fold into batter in 3 additions until blended.
- Divide batter evenly into prepared cupcake tins.
- Bake 17 to 20 minutes until a toothpick comes out just clean.
- Have 12 truffles unwrapped.
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- Cut a slit in the top of each cupcake as soon as they come out of the oven. Press a truffle in each slit and gently press even with the top. Truffle will melt to cupcake. Remove from tins carefully and cool completely before frosting.
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- FINISH WHIPPED WHITE CHOCOLATE MASCARPONE FROStING.
- Beat chilled cream and white chocolate until it it has soft peaks.
- Beat mascarpone, confectioner's 6 and 1/2 teaspoon vanilla until smooth.
- Stir iinto white chocolate mixture and beat until light and fluffy.
- Frost cupcakes with frosting, Store cupcakes, covered in refrigerator but serve at room temperature.Top each cupcake with some red and purple sprinkles a fresh raspberry before serving.
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