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

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We hope you got benefit from reading it, now let’s go back to white chocolate truffle cupcakes with whipped white chocolate mascarpone frosting recipe. You can cook white chocolate truffle cupcakes with whipped white chocolate mascarpone frosting using 22 ingredients and 25 steps. Here is how you achieve that.

The ingredients needed to cook White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting:
  1. Use FOR THE CUPCAKES
  2. Prepare 1 3/4 cup cake flour
  3. You need 2 teaspoons baking powder
  4. You need 1/8 teaspoon salt
  5. Prepare 2/3 cup whole milk, at room temperature
  6. Get 1 teaspoon vanilla extract
  7. Take 4 egg whites, at room temperature
  8. Use 1/2 teaspoon cream of tarter
  9. You need 6 tablespoons unsalted butter, at room temperature
  10. You need 1/2 cup granulated sugar
  11. Provide 1/4 cup sour cream
  12. Get 12 white chocolate truffles
  13. Get FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING
  14. Provide 8 ounces white chocolate, chopped, not chips
  15. You need 1 cup heavy whipping cream
  16. You need 1 1/2 teaspoon vanilla extract, divided use
  17. You need 1/8 teaspoon salt
  18. Provide 8 ounces mascarpone cheese, at room temperature
  19. Use 3 tablespoons confectioner's sugar
  20. Get GARNISH
  21. You need Fresh raspberries
  22. Take red and purple sprinkles
Instructions to make White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting:
  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
  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
  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
  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

White chocolate is not my first choice of chocolate that I would choose. I have made this frosting in all my cupcake class for all my students and they loved it, They say it reminds them of Kinder egg if you know what that taste like. And that you start off with cold butter and use cold mascarpone, this will. White Velvet Layer Cake ~ Moist, tender white cake reminiscent of its buttermilk cake cousin, Red Velvet Cake, our White Velvet Layer Cake is flavored with pure almond These irresistible chocolate strawberry cupcakes with mascarpone frosting are like no other cupcakes you had before. These White Chocolate Cupcakes with White Chocolate Frosting are beyond delicious and easy to make.

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