Zutaten für White Chocolate Cupcakes With Truffle Filling
- Cake Flour
- 2 teaspoons baking powder
- Whole Milk
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- 1 cup sour cream
- White Truffles
- 12 ounces white chocolate chips
- 8 ounces softened cream cheese
- 3 cups powdered sugar
- White Chocolate Curls
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this White Chocolate Cupcakes With Truffle Filling? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von White Chocolate Cupcakes With Truffle Filling
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour and 2 teaspoons baking powder.
- In a small bowl, combine 1 cup milk and 1 teaspoon vanilla extract.
- In a large bowl, beat 4 large egg whites with an electric mixer on high speed until stiff peaks form.
- In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar on medium-high speed until light and fluffy.
- Beat in 1 cup sour cream until smooth.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture in two additions, mixing until just combined.
- Gently fold in one-third of the egg whites.
- Carefully fold in the remaining egg whites until just combined.
- Fill each cupcake liner about ¾ full.
- Bake for 17-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, use kitchen shears to carefully cut a ½-inch deep X into the top of each cupcake.
- Press one truffle into the center of each cupcake.
- Prepare the frosting: In a microwave-safe bowl, melt 12 ounces of white chocolate chips in 30-second intervals, stirring until smooth. Let cool slightly.
- In a large bowl, beat together the melted white chocolate, 8 ounces of softened cream cheese, ½ cup (1 stick) softened unsalted butter, and 1 teaspoon vanilla extract until smooth.
- Gradually add 3 cups powdered sugar, beating until light and fluffy.
- Transfer the frosting to a piping bag fitted with a star tip.
- Pipe the frosting onto the cupcakes.
- Garnish with chocolate curls (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
151g
Fat
66g
Carbs
18g
