Easiest Way to Make Delicious White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting

White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting.

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.

Ingredients of White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting

of FOR THE CUPCAKES.
1 3/4 cup of cake flour.
2 teaspoons of baking powder.
1/8 teaspoon of salt.
2/3 cup of whole milk, at room temperature.
1 teaspoon of vanilla extract.
4 of egg whites, at room temperature.
1/2 teaspoon of cream of tarter.
6 tablespoons of unsalted butter, at room temperature.
1/2 cup of granulated sugar.
1/4 cup of sour cream.
12 of white chocolate truffles.
of FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING.
8 ounces of white chocolate, chopped, not chips.
1 cup of heavy whipping cream.
1 1/2 teaspoon of vanilla extract, divided use.
1/8 teaspoon of salt.
8 ounces of mascarpone cheese, at room temperature.
3 tablespoons of confectioner's sugar.
of GARNISH.
of Fresh raspberries.
of red and purple sprinkles.

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

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.
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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.
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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.
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.
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Easiest Way to Cook Tasty Chicken pepper soup with bitter leaf

Chicken pepper soup with bitter leaf . Bitter-leaf soup is a robust West African soup, predominant in countries like Cameroon, Nigeria You have to wash it (rubbing the leaves together) thoroughly before cooking till most of the bitterness is gone. Then throw in washed bitter-leaf, egusi, crayfish, hot pepper or whatever suit my taste buds. African pepper soup is a hearty soup made with Goat meat cutlets or chunks, pepper soup spice and other Watch how to make the African Peppersoup here: This pepper soup is suitable for all seasons of the You can substitute Uziza leaves or bitter leaves with Parsley, mint leaves or scent leaves. Make sure that the bitter leaves are well washed, such that there is no Add pepper, ground crayfish, bitter leaves (if they have not been parboiled) and cook. Wash the Bitter leaves with hot water to get rid of as much bitterness as you can. Ingredients for uziza chicken pepper soup: Chicken parts like legs, wings, gizzard and other p...

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