Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, white chocolate truffle cupcakes with whipped white chocolate mascarpone frosting. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have white chocolate truffle cupcakes with whipped white chocolate mascarpone frosting using 22 ingredients and 25 steps. Here is how you cook it.
The ingredients needed to make White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting:
- Take FOR THE CUPCAKES
- Take 1 3/4 cup cake flour
- Take 2 teaspoons baking powder
- Get 1/8 teaspoon salt
- Prepare 2/3 cup whole milk, at room temperature
- Take 1 teaspoon vanilla extract
- Get 4 egg whites, at room temperature
- Take 1/2 teaspoon cream of tarter
- Prepare 6 tablespoons unsalted butter, at room temperature
- Make ready 1/2 cup granulated sugar
- Get 1/4 cup sour cream
- Prepare 12 white chocolate truffles
- Take FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING
- Make ready 8 ounces white chocolate, chopped, not chips
- Prepare 1 cup heavy whipping cream
- Take 1 1/2 teaspoon vanilla extract, divided use
- Take 1/8 teaspoon salt
- Make ready 8 ounces mascarpone cheese, at room temperature
- Prepare 3 tablespoons confectioner's sugar
- Get GARNISH
- Prepare Fresh raspberries
- Get red and purple sprinkles
Steps to make White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting:
- 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
- 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
- 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
- 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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