Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, white chocolate truffle cupcakes with whipped white chocolate mascarpone frosting. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first 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 that.
The ingredients needed to make White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting:
- Take FOR THE CUPCAKES
- Prepare cake flour
- Take baking powder
- Take salt
- Take whole milk, at room temperature
- Prepare vanilla extract
- Take egg whites, at room temperature
- Prepare cream of tarter
- Make ready unsalted butter, at room temperature
- Get granulated sugar
- Prepare sour cream
- Prepare white chocolate truffles
- Prepare FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING
- Take white chocolate, chopped, not chips
- Prepare heavy whipping cream
- Make ready vanilla extract, divided use
- Get salt
- Make ready mascarpone cheese, at room temperature
- Make ready confectioner's sugar
- Make ready GARNISH
- Make ready Fresh raspberries
- Take red and purple sprinkles
Instructions 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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