Procedure: tasteful White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting

White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting.

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You can have White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting using 22 ingredients or wanting. Here is how you cook that.

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

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

These recipes cook in roughly 50 minutes from commence to finish, and 25 paces. Get ready to follow these recipes to get you thru a engaged back-to-school monsoon!. Here is how you make that.

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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