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Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, white chocolate truffle cupcakes with whipped white chocolate mascarpone frosting. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. 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.

The ingredients needed to make White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting:

1. Prepare FOR THE CUPCAKES
2. Make ready 1 3/4 cup cake flour
3. Get 2 teaspoons baking powder
4. Make ready 1/8 teaspoon salt
5. Get 2/3 cup whole milk, at room temperature
6. Take 1 teaspoon vanilla extract
7. Prepare 4 egg whites, at room temperature
8. Take 1/2 teaspoon cream of tarter
9. Get 6 tablespoons unsalted butter, at room temperature
10. Make ready 1/2 cup granulated sugar
11. Prepare 1/4 cup sour cream
12. Get 12 white chocolate truffles
13. Take FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING
14. Get 8 ounces white chocolate, chopped, not chips
15. Get 1 cup heavy whipping cream
16. Make ready 1 1/2 teaspoon vanilla extract, divided use
17. Prepare 1/8 teaspoon salt
18. Get 8 ounces mascarpone cheese, at room temperature
19. Make ready 3 tablespoons confectioner's sugar
20. Get GARNISH
21. Take 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

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