Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, white chocolate truffle cupcakes with whipped white chocolate mascarpone frosting. It is 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 popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting is something which I’ve loved my entire life. They’re fine and they look fantastic.
For the frosting, place the white chocolate into the Small Micro-Cooker ®. Truffles are basically made with a chocolate ganache center, and these cupcakes have a whipped white chocolate champagne ganache filling. You take the "truffle" and whip it up so that it's light and fluffy. Place white chocolate in a heat-proof bowl.
To get started with this particular recipe, we have to prepare a few components. 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:
- Prepare FOR THE CUPCAKES
- Take 1 3/4 cup cake flour
- Get 2 teaspoons baking powder
- Make ready 1/8 teaspoon salt
- Prepare 2/3 cup whole milk, at room temperature
- Take 1 teaspoon vanilla extract
- Take 4 egg whites, at room temperature
- Get 1/2 teaspoon cream of tarter
- Make ready 6 tablespoons unsalted butter, at room temperature
- Prepare 1/2 cup granulated sugar
- Get 1/4 cup sour cream
- Prepare 12 white chocolate truffles
- Prepare FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING
- Make ready 8 ounces white chocolate, chopped, not chips
- Take 1 cup heavy whipping cream
- Make ready 1 1/2 teaspoon vanilla extract, divided use
- Get 1/8 teaspoon salt
- Get 8 ounces mascarpone cheese, at room temperature
- Prepare 3 tablespoons confectioner's sugar
- Make ready GARNISH
- Make ready Fresh raspberries
- Take red and purple sprinkles
This recipe makes enough mascarpone frosting for a sheet cake or large round cake. I like to use this chocolate mascarpone frosting for my chocolate layer cake recipe. The tangy whipped frosting pairs perfectly with the moist. White chocolate ganache frosting is creamy and fluffy and perfect on cupcakes, cookies, or spoons!
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
The tangy whipped frosting pairs perfectly with the moist. White chocolate ganache frosting is creamy and fluffy and perfect on cupcakes, cookies, or spoons! Last month my best friend got married in the cutest little homestead wedding you ever did see. Uses for White Chocolate Ganache My favorite way to use this ganache is to fill macarons with it. The ganache can be whipped for fluffier consistency, or used as is.
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