Recipe: Appetizing White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting

White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting. Mascarpone White Chocolate Truffles: Sweet and creamy truffles made with a silky mixture of white chocolate and mascarpone cheese. But, because I hadn't made any chocolate truffles since those Chocolate Cake Ice Cream Truffles, I figured it was time to remedy that problem. Stuffed with white chocolate and topped with mascarpone, this red velvet cupcake recipe will take top dollar at the bake sale or disappear first off the Prepare White Chocolate Whipped Cream and Mascarpone Frosting.

Expert: Lorelie Carvey Contact: www.wedding-cakes-for-you.com Bio: Lorelie Carvey began her career working as an assistant cake decorator at a French bakery in California, until years later she opened her own cake. To make Chocolate Truffle Frosting, use semisweet chocolate chips and Betty Crocker® Rich & Creamy chocolate frosting. Red Velvet Torte with White Truffle Frosting. You can cook 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. It's of FOR THE CUPCAKES.
2. You need 1 3/4 cup of cake flour.
3. Prepare 2 teaspoons of baking powder.
4. You need 1/8 teaspoon of salt.
5. Prepare 2/3 cup of whole milk, at room temperature.
6. It's 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. It's 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. You need of FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING.
14. Prepare 8 ounces of white chocolate, chopped, not chips.
15. It's 1 cup of heavy whipping cream.
16. You need 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. Prepare 3 tablespoons of confectioner's sugar.
20. You need of GARNISH.
21. Prepare of Fresh raspberries.
22. It's of red and purple sprinkles.

Peanut Butter Cupcakes with Chocolate Frosting. Mascarpone Whipped Cream Frosting on White Cupcakes. I started using this cupcake recipe for a friend's wedding last summer (see White Cupcakes with Whipped Mascarpone, Raspberry, and White Chocolate recipe). This rich and creamy chocolate mascarpone frosting is simple to make and holds it shape for decorating layer cakes.

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

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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Light and fluffy and made with This mascarpone whipped cream frosting needs to be used right away and doesn't take long to make. Gather your ingredients and make sure. Flag for Inappropriate Content. saveSave White Chocolate Cupcakes With Truffle Filling For Later. Pipe frosting evenly around tops of cupcakes. Today I topped the chocolate cupcakes with white chocolate frosting.