Without fail recipe ultimate White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting easy, bouncy, practical.
Good Evening every body, at this time you get present recipe White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting with 22 ingredients and 25 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 22 ingredients and 25 stages of easy cooking White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting.
Ingredients for White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting
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Needed : FOR THE CUPCAKES.
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Prepare 1 3/4 cup : cake flour.
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Needed 2 teaspoons : baking powder.
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Needed 1/8 teaspoon : salt.
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Prepare 2/3 cup : whole milk, at room temperature.
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Needed 1 teaspoon : vanilla extract.
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Prepare 4 : egg whites, at room temperature.
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Needed 1/2 teaspoon : cream of tarter.
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Needed 6 tablespoons : unsalted butter, at room temperature.
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Prepare 1/2 cup : granulated sugar.
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Needed 1/4 cup : sour cream.
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Needed 12 : white chocolate truffles.
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Needed : FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING.
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Prepare 8 ounces : white chocolate, chopped, not chips.
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Needed 1 cup : heavy whipping cream.
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Prepare 1 1/2 teaspoon : vanilla extract, divided use.
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Needed 1/8 teaspoon : salt.
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Prepare 8 ounces : mascarpone cheese, at room temperature.
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Needed 3 tablespoons : confectioner's sugar.
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Prepare : GARNISH.
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Prepare : Fresh raspberries.
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Needed : red and purple sprinkles.
If all ingredients White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting
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MAKE WHIPPED WHITE CHOCOLATE FROSTING. Do this first as it needs time to chill.
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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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MAKE CUPCAKES.
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Preheat oven to 325°F. Line 12 standard cupcake tins with paper liners.
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Wkisk flour, baking powder and salt in a bowl, set aside.
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Whisk in another bowl milk and anilla and set aside.
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In another large bowl beat sugar and butter until light and fluffy.
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Beat in sour cream until smooth.
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Stir in flour alternating with milk in 3 additions.
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With clean beaters beat egg whites with cream of tarter until it holds stiff peaks . Fold into batter in 3 additions until blended.
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Divide batter evenly into prepared cupcake tins.
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Bake 17 to 20 minutes until a toothpick comes out just clean.
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Have 12 truffles unwrapped.
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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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FINISH WHIPPED WHITE CHOCOLATE MASCARPONE FROStING.
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Beat chilled cream and white chocolate until it it has soft peaks.
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Beat mascarpone, confectioner's 6 and 1/2 teaspoon vanilla until smooth.
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Stir iinto white chocolate mixture and beat until light and fluffy.
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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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