Recipe of Super Quick White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting

Hey everyone, welcome to my recipe site. Today I will show you how to prepare a distinctive dish, White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting Recipe.

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.

Ingredients of White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting

1. Make ready of FOR THE CUPCAKES.
2. It’s 1 3/4 cup of cake flour.
3. Take 2 teaspoons of baking powder.
4. It’s 1/8 teaspoon of salt.
5. You need 2/3 cup of whole milk, at room temperature.
6. Prepare 1 teaspoon of vanilla extract.
7. It’s 4 of egg whites, at room temperature.
8. Make ready 1/2 teaspoon of cream of tarter.
9. Take 6 tablespoons of unsalted butter, at room temperature.
10. Prepare 1/2 cup of granulated sugar.
11. Prepare 1/4 cup of sour cream.
12. You need 12 of white chocolate truffles.
13. It’s of FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING.
14. Prepare 8 ounces of white chocolate, chopped, not chips.
15. Take 1 cup of heavy whipping cream.
16. You need 1 1/2 teaspoon of vanilla extract, divided use.
17. You need 1/8 teaspoon of salt.
18. You need 8 ounces of mascarpone cheese, at room temperature.
19. You need 3 tablespoons of confectioner's sugar.
20. It’s of GARNISH.
21. You need of Fresh raspberries.
22. Take of red and purple sprinkles.

White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting instructions

1. MAKE WHIPPED WHITE CHOCOLATE FROSTING. Do this first as it needs time to chill.
2. 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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4. MAKE CUPCAKES.
5. Preheat oven to 325°F. Line 12 standard cupcake tins with paper liners.
6. Wkisk flour, baking powder and salt in a bowl, set aside.
7. Whisk in another bowl milk and anilla and set aside.
8. In another large bowl beat sugar and butter until light and fluffy.
9. Beat in sour cream until smooth.
10. Stir in flour alternating with milk in 3 additions.
11. With clean beaters beat egg whites with cream of tarter until it holds stiff peaks . Fold into batter in 3 additions until blended.
12. Divide batter evenly into prepared cupcake tins.
13. Bake 17 to 20 minutes until a toothpick comes out just clean.
14. Have 12 truffles unwrapped.
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16. 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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19. FINISH WHIPPED WHITE CHOCOLATE MASCARPONE FROStING.
20. Beat chilled cream and white chocolate until it it has soft peaks.
21. Beat mascarpone, confectioner's 6 and 1/2 teaspoon vanilla until smooth.
22. Stir iinto white chocolate mixture and beat until light and fluffy.
23. 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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