Chocolate is God’s apology for broccoli. – Richard Paul Evans
What about white chocolate then? Cauliflower?
White Chocolate Lindt Truffle Cupcakes with White Chocolate Frosting
For 12 of them you will need…
For the cake
- 270 g flour
- 2 tsp baking powder
- 180 g milk
- 1 tsp vanilla extract
- 4 room temperature egg whites
- 80 g butter
- 140 g caster sugar
- 100 g sour cream
- 12 Lindor White Chocolate Truffles
Preheat oven to 160 °C and place 12 paper liners in a cupcake tin.
Mix flour and baking powder in a bowl.
Combine the milk and vanilla.
Beat the egg whites at high speed in an electric mixer until stiff peaks form. In a different bowl beat butter and granulated sugar until fluffy, then beat in sour cream until smooth. On medium speed, add flour mixture alternating with milk mixture (three additions each), mixing until smooth. Whisk in one third of the egg whites and then fold in the remaining two thirds.
Divide batter evenly among liners and bake 17-20 minutes (until a toothpick comes out clean). Remove the tin from oven and, with a pair of scissors, immediately cut a 1 cm deep “x” into the top of each cupcake. Push one truffle into each cupcake. Remove the cupcakes from the pan and let them cool (the truffles will melt :)).
For the frosting and decoration
- 85 g of chopped white chocolate
- 110 g softened cream cheese
- 30 g butter
- 1/2 tsp vanilla extract
- 170 g powder sugar
- White chocolate curls
Melt the chocolate and let it cool slightly. Combine melted chocolate, cream cheese, butter and vanilla and beat on medium speed until well blended. Slowly add powdered sugar; beat well. Frost the cupcakes and decorate with a few chocolate shavings. You can make them with a bar of chocolate and a vegetable peeler!