I love to cook, and many of my family loves cooking too, but we all have our own little Twists on recipes and that's what I'm here to share with you, My Twists on some great recipes that make them even more tasty.
Some are new some are old favorites but I put time and love into everything I make and write about.
Tucking white chocolate truffles into the centers of these fluffy cupcakes creates a sweet surprise.
cups (425 mL) cake flour (see Cook’s Tip)
tsp (10 mL) baking powder
cup (150 mL) whole milk
tsp (2 mL)Double-Strength Vanilla
egg whites, room temperature
tbsp (90 mL) butter, softened
cup (125 mL) granulated sugar
cup (50 mL) sour cream
round white or dark chocolate truffles, unwrapped
Frosting & Garnish
oz (175 g) white chocolate for baking, chopped
pkg (8 oz/250 g) cream cheese, softened
cup (50 mL) butter (1/2 stick), softened
tsp (2 mL) Double-Strength Vanilla
cups (500 mL) powdered sugar
White chocolate curls (optional)
Preheat oven to 325°F (160°C). Place paper liners in wells ofMuffin Pan. Whisk flour and baking powder inSmall Batter Bowl. Combine milk and vanilla in(1-cup/250-mL) Easy Read Measuring Cup. InStainless (2-qt./2-L) Mixing Bowl, beat egg whites on high speed of electric mixer until stiff peaks form. InStainless (4-qt./4-L) Mixing Bowlbeat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth. Whisk in one-third of the egg whites withStainless Whisk. Fold in remaining egg whites using whisk. UsingLarge Scoop, divide batter evenly among liners.will melt into cupcakes.)
Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven toStackable Cooling Rack. Immediately snip a 1/2-inch-deep (1-cm) “x” into top of each cupcake usingProfessional Shears. Press one truffle into each cupcake until flush with top of cupcake. Remove cupcakes from pan. Cool 30 minutes or to room temperature. (Truffles will melt into cupcakes.)
Meanwhile, for frosting, place white chocolate inSmall Micro-Cooker®. Microwave, uncovered, on HIGH 1-1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds. Let stand 3 minutes or until slightly cooled. In clean Stainless (4-qt./4-L) Mixing Bowl, combine melted chocolate, cream cheese, butter and vanilla; using clean beaters, beat on medium speed until well blended. Slowly add powdered sugar; beat well.
Place frosting inEasy Accent® Decoratorfitted with open star tip. Pipe frosting evenly around tops of cupcakes. Garnish cupcakes with chocolate curls.
Nutrients per serving:(1 cupcake): Calories 510, Total Fat 28 g, Saturated Fat 18 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 59 g, Fiber 0 g, Protein 6 g
U.S. Diabetic exchanges per serving: 2 starch, 2 fruit, 5 fat (4 carb)
Cook's Tips:To ensure fine-textured cupcakes, it’s important to use cake flour for this recipes. Cake flour can be found in boxes in the baking aisle.
To make chocolate curls, place two squares of baking chocolate on a piece ofParchment Paper; microwave on HIGH 10 seconds. UsingVegetable Peeler, create curls from softened chocolate.