White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting.

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.

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

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

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

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.
3. .
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.
15. .
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.
17. .
18. .
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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25. .

Plain Cupcake.

You can cook Plain Cupcake using 5 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Plain Cupcake

1. It’s 125 grams of Self Raising Flour.
2. It’s 100 grams of Granulated Sugar.
3. Prepare 125 grams of Butter (softened).
4. Prepare 2 of Egg.
5. Prepare 3 tbsp of Milk.

Plain Cupcake step by step

1. Preheat Nostalgia Electrics Cupcake Maker for 3 minutes..
2. Place flour and butter in a mixer bowl. Use an electric mixer, beat the mixture until just combined..
3. Add in sugar to the mixture..
4. Gradually beat in the egg one by one..
5. Stir in the milk slowly until the mixture turn into creamy form..
6. Spoon the mixture into piping bag using spatula..
7. Line in the cupcake liner into Nostalgia Electrics Cupcake Maker..
8. Fill in the mixture into each liner at 3/4 portion..
9. Bake for 18 minutes using Nostalgia Electrics Cupcake Maker..
10. Serve warm.or transfer cupcakes into the cupcake tray and leave to cool..

Moist Red Velvet Cupcakes. Reviews for: Photos of Moist Red Velvet Cupcakes. Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!

Bright, red, rich, moist, light and fluffy with a hint of cocoa. These cupcakes have a soft crumb and work great with. Perfectly moist Red Velvet Cupcakes topped with a rich vanilla buttercream, the best homemade cupcakes made from scratch. You can cook Moist Red Velvet Cupcakes using 17 ingredients and 9 steps. Here is how you cook that.

Ingredients of Moist Red Velvet Cupcakes

1. It’s 1 of and 1/3 (145 grams) cake flour.
2. Prepare 2 of table spoons natural unsweetened cocoa powder.
3. You need 1/2 teaspoon of baking soda.
4. Prepare 1/4 teaspoon of salt.
5. It’s 1/4 of cup(60 grams) unsalted butter (room temperature).
6. Prepare 1 cup (200 grams) of granulated sugar.
7. You need 1 of large egg (room temperature).
8. Prepare 1/4 cup (60 ml) of vegetable oil.
9. It’s 1 tablespoon of liquid red food coloring.
10. You need 1 teaspoon of pure vanilla extract.
11. Prepare 1/2 teaspoon of distilled white vinegar.
12. It’s 2/3 of cup(160 ml) buttermilk room temperature.
13. You need of Butter Cream Frosting.
14. It’s 1 cup of butter (room temperature).
15. You need 1 teaspoon of vanilla extract.
16. You need 5-6 cups of confectioner's sugar.
17. Prepare 1/4 cup of milk as needed..

This is such a simple recipe, and the cupcakes can be enjoyed either for Christmas or Valentine's Day, or, why not, all year round. These super easy red velvet cupcakes are. I'm changing this rule in these moist red velvet cupcakes with oil and kefir. Another ingredient that gives these cupcakes a good moistness is oil.

Moist Red Velvet Cupcakes step by step

1. Preheat oven to 350°. Line two standard 12 count muffin pand with 16 cupcake liners and set aside.
2. In a large bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
3. In a bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together butter and sugar on medium speed for 4-5 minutes,then add the egg and mix until fully combined. Mix in oil, vanilla,red food coloring and vinegar..Stopping to scrape down the sides of the bowl..
4. Mix in the dry ingredients in the additions alternating with the buttermilk, starting and ending with the dry ingredients. Be careful not to over mix the batter..
5. Evenly distribute the batter between all the 16 cupcake liners in the prepared muffin pan..
6. Bake for 20-30 minutes or until a toothpick comes out clean. Then remove the muffin pan after it cools of a little. Then transfer the cupcakes to a cooling rack..
7. Add butter to a stand mixer with fitted paddle attachment and beat butter at a medium speed for 5-6 minutes until fluffy.
8. Add 1 cup at a time of the confectioner's sugar until you get your desired consistency and then add the vanilla extract.
9. Add milk (1 teaspoon at a time) till the mixture is nice and smooth..

I have always been intrigued by red velvet cupcakes and more recently so when I have tasted a few red velvet cupcakes from different bakery. Because it is so soft and moist. Recently I used my red velvet cake recipe to make red velvet cupcakes and wasn't too thrilled with the texture anymore. The results: Perfectly soft yet sturdy, super moist and delicious red velvet cupcakes with the perfect "is this is a box cake?" texture and classic, southern red velvet taste. Red velvet cupcakes are by far my family's favorite flavor.

White Cupcakes with whipped Oreo icing. CChocolate Cake with Whipped Oreo Icing is a deliciously soft, moist pudding filled cake topped or layered with pillowy whipped Oreo Cookie icing! These Oreo cupcakes are to die for!! They're made with moist dark chocolate cupcakes, and are topped with a generous swirl of Oreo frosting!!

Buttermilk makes the cakes/cupcakes really moist so try and use it while baking these cupcakes. I looked on the internet for Oreo cupcakes frosting recipes and while there were so many, my eyes were set on cookies & cream frosting. What else can taste better with Oreo cupcakes, right? You can cook White Cupcakes with whipped Oreo icing using 5 ingredients and 5 steps. Here is how you achieve that.

Ingredients of White Cupcakes with whipped Oreo icing

1. It’s of White cupcakes, baked I used a box mix I always use Duncan Hines.
2. It’s 2 cups of heavy whipping cream.
3. It’s 12 of Oreo Cookies.
4. You need 1/4-1/2 cup of powdered sugar adjust for sweetness to taste).
5. Prepare 1 tsp of vanilla.

Since then so many bloggers have added it to their websites. Line a muffin tin with cupcake liners. Place an Oreo in the bottom of each one. Scrumptious Oreo cupcakes with an airy whipped cream frosting.

White Cupcakes with whipped Oreo icing instructions

1. I used a duncan Hines cake mix. I substituted the water in the recipe for milk and I added a splash of vanilla..
2. Pulse 1 sleeve of oreo cookies until they are pretty fine.  If you do not have a food processor put in a ziplock bag and beat with a can or rolling pin..
3. Beat heavy whipping cream with powdered sugar and a teaspoon of vanilla with a mixer. Whip until medium to firm peaks form. Fold in crushed cookies..
4. Use a pastry bag and a 1 m piping tip and pipe a swirl on top of the cupcake. Enjoy..
5. Store in refrigerator for up to 3 to 4 days..

Bake until a toothpick inserted comes out clean, rotating the tray halfway through (mine. Cupcakes are described as individual cakes that are baked in muffins cups lined with paper or foil baking cups. They come in a variety of flavors and are usually frosted with icing and sometimes garnished with sprinkles. Devil's food cake, fluffy white frosting and Oreo™ cookies capture the fabulous flavor of a favorite ice cream. cup Betty Crocker™ Whipped fluffy white frosting. This Oreo cupcake recipe is made with vanilla cupcakes stuffed with bits of real Oreo and topped with an Oreo buttercream frosting.

Cheesecake Cupcakes!.

You can have Cheesecake Cupcakes! using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Cheesecake Cupcakes!

1. You need 1 stick of Butter.
2. Prepare 1/4 cup of Sugar.
3. Prepare 1 1/4 cup of Graham cracker crumbles.
4. It’s of filling.
5. Prepare 2 of 8 oz blocks cream cheese ( not fully softened).
6. It’s 1 of 14oz sweetened condensed milk (SCM, for short).
7. You need 1 of Lemon (juice and zest).
8. You need of topping.
9. Prepare 1 of Cherry pie filling, preserves, cookies.

Cheesecake Cupcakes! instructions

1. Melt butter and add sugar so it can desolve. Put in graham crackers crumbles. You can now put this crust in a 9×13, 8 or 9 inch round or lined cupcake tins. I have used all of these before and it's just enough. If you use cupcake tins line them, put in around 1TBSP full and pat it down to line the bottom of the wrapper..
2. For the filling take the cream cheese, the zest of the lemon ( make sure you clean off the lemon, you don't want the wax you want the peel) the juice of the lemon and the SCM and mix together. It looks like a lot of liquid but you want this to be creamy. Mix for about 3 or 4 minutes starting slow then increasing to high or put in the food processor. I like a hand mixer, it's worth the extra love! ( make sure your filling is smooth, I mixed this for another few minutes after this picture).
3. Take the filling and add it to the crust. (At this point you could do anything, mix in your favorite candy bar, or instant pudding, fresh fruit or continue with this mixture. ) I used 1/2 of the filling then I took a box of banana instant pudding and added to the rest of the filling mixer. You want to put a good amount in each cup but not fill them to the top..
4. I used cherry pie filling on the ones without the pudding and mini vanilla wafers on the others. You could use fresh strawberries, preserves whatever you wanted or had hanging around the house..
5. I placed them in containers by putting a fork in the side and pulling them out. You could refrigerate them in the cupcake tins. Let them set for at least 2 hours, it gets them settled..
6. Enjoy! So many things you can do with this recipe!.

Simple Vanilla cupcake.

You can have Simple Vanilla cupcake using 10 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Simple Vanilla cupcake

1. Prepare 1.5 cups of Maida.
2. Prepare 1 cup + 2 tablespoon of + 2 tablespoon powdered sugar.
3. It’s 1/3 of melted butter salted.
4. You need 1/2 of warm milk.
5. You need 1/2 tsp of baking powder.
6. Prepare 1/2 teaspoon of baking soda.
7. It’s 1/2 teaspoon of vanilla essence.
8. It’s 1 tablespoon of Vinegar.
9. You need of gems for decoration and chocolate syrup for decoration.
10. You need 2 teaspoons of warm water.

Simple Vanilla cupcake instructions

1. Take a bowl add maida, baking powder baking soda and powdered sugar together and mix well.Take another bowl add oil and vinegar and mix till frothy then add milk warm water and butter and mix well. Now make a well in the center of the dry mixture and add all wet ingredients and mix well..
2. Grease your moulds and fill three fourth. Bake for 25 to 3 mins at 180 degrees. Once done let it remain the oven for ten mins and cool completely in the fridge only then it will be easy to demould else it will crack. Note add warm water and warm milk only the texture is better when it is warm..

Chocolate cupcake. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. Top-rated recipes for moist, delicious chocolate cupcakes.

Cupcakes make the ideal first baking experience. They're also delectable morsels to snack on for. This has been a literal labor of love! You can have Chocolate cupcake using 4 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chocolate cupcake

1. It’s 1 of chocolate cake mixture.
2. You need 90 grams of of soft butter.
3. You need 2 of eggs.
4. You need 1 of chocolate frosting.

I have tested recipes from every major recipe source and have not been able to find the one I considered to be perfect. The Best EASY Chocolate Cupcakes are moist, have a tender crumb, are deeply chocolatey and made without an electric beater. No waiting for butter to soften, no creaming, the batter is simple and. Light, fluffy and moist, these easy chocolate cupcakes can be made from scratch in just one bowl, then ice them with a fudgy chocolate buttercream frosting.

Chocolate cupcake step by step

1. Put any chocolate cake mixture to the bowl.
2. Add the 2 eggs.
3. Add the 90 grams of soft butter.
4. Mix them together with a mixer.
5. Put in oven for 20 minutes.
6. Add the chocolate frosting.

These are the best chocolate cupcakes. These are the ultimate chocolate cupcakes. They are perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate frosting. My chocolate cupcakes are moist and light, dome wonderfully, and have an amazing, strong chocolate taste. They're easy enough to make that a total beginner baker can bake them.

Vanilla Cupcakes with Cream Cheese frosting.

You can have Vanilla Cupcakes with Cream Cheese frosting using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vanilla Cupcakes with Cream Cheese frosting

1. Prepare 150 gr of cake flour.
2. It’s 3/4 cup of Honey.
3. Prepare 2 of large egg.
4. It’s 3/4 cup of melt Butter.
5. It’s 1 stick of Vanilla bean.
6. You need 1/4 of Baking powder.
7. You need of For frosting :.
8. It’s 125 gr of cream cheese.
9. Prepare 50 gr of soft butter.
10. You need 3/4 tbsp of icing sugar.
11. Prepare 1 tbsp of Lemon juice.
12. It’s 1/4 of vanilla extract.

Vanilla Cupcakes with Cream Cheese frosting instructions

1. Pre heat the fan oven 160°c, mix flour cake with baking powder and set asside.
2. Put vanilla bean with melt butter and mix together.
3. Beat in mixer 2 egg and honey until double in size.. pour slowly melt butter to the mixer until combine…
4. Shif flour spoon by spoon until combine together.
5. Fill in the paper cup until 3/4 full, don't put to full because the cake will risen.. Put in the fan oven for 20/25 minutes.. set asside until cold for put the frosting on.
6. For the frosting, beat all the ingredients such cream cheese, soft butter, vanilla extract, icing sugar and lemon juice until combine together…

Easy Carrot cupcakes. Soft, fluffy, and moist carrot cake cupcakes! Made completely from scratch with real grated carrots and the option to add nuts or raisins, these cupcakes are always a hit! This is our favorite recipe for carrot cake cupcakes!

You don't even have to whisk them! The only step that might slow you down is grating the carrots but I decided to grate them in the food. These carrot cake cupcakes are made extra easy thanks to a box of Betty's cake mix! You can have Easy Carrot cupcakes using 8 ingredients and 10 steps. Here is how you cook that.

Ingredients of Easy Carrot cupcakes

1. It’s 130 g of flour.
2. You need 50 g of sugar.
3. Prepare 1 teaspoon of bicarbonate soda.
4. Prepare 1/2 teaspoon of baking powder.
5. Prepare 1/4 teaspoon of salt.
6. Prepare 150 g of grated carrots.
7. You need 150 ml of oil.
8. Prepare 2 of eggs (beaten).

Keywords: carrot cake cupcakes, carrot cupcakes, cream cheese frosting, carrot cake dessert. Carrot Cake Cupcakes are so moist and fluffy and have a not-too-sweet cream cheese frosting on For spring and Easter, we especially enjoy our Carrot Pineapple Cake, Easy Carrot Cake Recipe. The most delicious, moist carrot cupcakes with my famous cream cheese frosting recipe! Everyone seems to love Carrot Cake, so I often make these Carrot Cupcakes as they're easy to transport and look so pretty.

Easy Carrot cupcakes step by step

1. Preheat oven to 180 degrees C.
2. Grease and flour your cupcake tin if not using liners..
3. Sift the flour, cinnamon, bicarbonate soda, baking powder and salt together in a bowl.
4. In another bowl combine the grated carrots and oil.
5. Add the flour mix into the carrot mix a little at a time until just combined (DO NOT over mix).
6. Add the beaten eggs to the batter and stir to mix (DO NOT over mix).
7. Scoop the batter into each cupcake hole until (about 2/3 up not all the way to the top).
8. Bake in your preheated oven for 20 minutes or until golden brown and a toothpick comes out clean. (*Baking time may vary from oven to oven so don't worry if yours needs a little more time)..
9. Remove from the oven and place the cupcake tin on a cooling rack for 15 minutes before removing the cupcakes from the tin..
10. Allow the cupcakes to cool completely on the cooling rack before eating. Enjoy!!.

Carrot cake cupcakes are the tastiest way to incorporate a dose of veggies into a sweet treat — especially when there's a swirl of cream cheese frosting piled on top. These cupcakes are as easy as. Carrot cake cupcakes are just perfect for this time of year! When you need a quick, homemade dessert for Easter you really can't go wrong with cupcakes! These spiced Carrot Cake Cupcakes are soft, moist, and topped with an easy cream cheese These carrot cake cupcakes are incredibly soft, light, super moist, and jam-packed with freshly grated.

Ray's' Blue Suede Opening Day Cupcakes.

You can have Ray's' Blue Suede Opening Day Cupcakes using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Ray's' Blue Suede Opening Day Cupcakes

1. It’s 1 box of Blue Suede cake mix.
2. Prepare 1 of Blue food coloring for piping the whipping & for cake.
3. You need of whipping.
4. It’s 1 pints of heavy whipping cream.
5. Prepare 1 box of vanilla pudding.
6. You need 2 tsp of sugar.
7. It’s of topping.
8. You need 1/2 cup of buttered popcorn.
9. It’s 1 of caramel syrup.
10. It’s 1 of candy stars.
11. You need 1 of be sprinkles.

Ray's' Blue Suede Opening Day Cupcakes step by step

1. Preheat oven to 350 Make cake as directed adding a couple of extra drops of blue food coloring. Add to papering cupcake tins. Bake as directed let cool.
2. Add heavy cream & ingredients together whip on high till thickened..
3. I added with a small brush a line of blue food coloring (bakers kind) to piping bag add in whip cream pipe cupcakes as you like. You should get that slight blue color..
4. Make popcorn as directed on bag add some to a bowl and drizzle with caramel. Top cupcake with popcorn sprinkles, and topper as you like enjoy!.