Heavenly White Chocolate Cupcakes

• Produce

  • 12 Chocolate unwrapped truffles, round white or very dark

• Refrigerated

  • 4 Egg whites, medium sized

• Baking & Spices

  • 2 tsp Baking powder
  • 1 3/4 cups Cake flour, good quality
  • 1 tsp Double strength vanilla
  • 1/2 cup Granulated sugar
  • 1 Optional white chocolate curls
  • 2 cups Powdered sugar
  • 6 oz White chocolate

• Dairy

  • 6 tbsp Butter
  • 1/4 cup Butter, fresh
  • 1 pkg Cream cheese
  • 1/4 cup Sour cream
  • 2/3 cup Whole milk, fresh

• Other

  • FROSTING & GARNISH

Found on juliescafebakery.com

Description

Ingredients

• 1¾ cups of good quality cake flour
• 2 tsp of  baking powder
• 2/3 cup of fresh  whole milk
• ½ tsp of Double-Strength Vanilla
• 4 medium sized egg whites, at room temperature
• 6 tbsp of softened butter
• ½ cup of  granulated sugar
• ¼ cup of  sour cream
• 12 round white or very dark chocolate unwrapped truffles
• Frosting & Garnish
• 6 oz of chopped white chocolate for baking
• 1 pkg of softened cream cheese
• ¼ cup of fresh softened butter
• ½ tsp of Double-Strength Vanilla
• 2 cups of  powdered sugar
• optional White chocolate curls

Directions

• Preheat the oven or stove to 325°F (160°C).
• Carefully place paper liners in the wells of a Muffin Pan.
• Whisk the flour and the baking powder in a Small Batter Bowl.
• Combine the milk and vanilla in an  Easy Read Measuring Cup.
•  In a Stainless  Mixing Bowl, carefully beat the egg whites on a high speed of an electric mixer until very stiff peaks form.
•  In a Stainless  Mixing Bowl beat the butter along with the granulated sugar using a medium-high speed until fluffy; carefully  beat in the sour cream until the texture is smooth.
• On a medium speed, carefully add the flour mixture in three easy additions, gently alternating with the milk mixture in two additions, being sure to keep mixing until smooth.
• Whisk in about one-third of the medium egg whites with a clean Stainless Whisk.
•  Fold in the remaining egg whites using a whisk.
• Using a Large Scoop, evenly divide batter among the liners.
•  Bake for about 17-20 minutes or until a clean wooden pick inserted into centers comes out clean.
•  Remove the pan from the oven to a Stackable Cooling Rack.
• Immediately snip a 1/2-inch-deep x” into the top of each cupcake using a Professional Shear.
• Carefully press one truffle into each cupcake until it is flush with the top of the cupcake.
• Remove the cupcakes from the pan.
• Cool for 30 minutes or down to room temperature. ( The Truffles will melt nicely into the cupcakes.)
• Meanwhile, for the frosting, place the white chocolate into a Small Micro-Cooker®.
• Microwave, uncovered, on HIGH for about 1-1 1/2 minutes or until the chocolate is mostly melted, making sure to keep stirring every 30 seconds.
• Let stand for about 3 minutes or until slightly cooled.
• In a clean Stainless Mixing Bowl, carefully  combine the melted chocolate,  the cream cheese, along with the butter and vanilla; then using clean beaters, beat on a medium speed until mixture is well blended.
• Slowly add the powdered sugar; making sure to beat well. Place the frosting into an Easy Accent® Decorator fitted with the open star tip. Pipe the frosting evenly around the tops of the cupcakes.
•  Garnish the cupcakes with some chocolate curls.