Ingredients
Cupcakes:
1 3/4 cups (425 mL) cake flour (see Cook’s Tip)
2 tsp (10 mL) baking powder
2/3 cup (150 mL) whole milk
1/2 tsp (2 mL) Double-Strength Vanilla
4 egg whites, room temperature
6 tbsp (90 mL) butter, softened
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) sour cream
12 round white or dark chocolate truffles, unwrapped
Frosting & Garnish:
6 oz (175 g) white chocolate for baking, chopped
1 pkg (8 oz/250 g) cream cheese, softened
1/4 cup (50 mL) butter (1/2 stick), softened
1/2 tsp (2 mL) Double-Strength Vanilla
2 cups (500 mL) powdered sugar
White chocolate curls (optional)
Preparation
