Easiest Way to Prepare Any-night-of-the-week White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting

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

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

Steps 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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