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White Cupcakes With Truffle Cream Topping

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White Cupcakes With Truffle Cream Topping

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup crème fraîche, at room temperature
  • 2 extra large eggs, at room temperature
  • 1 teaspoon pure vanilla extract, preferably madagascar bourbon
  • 6 tablespoons unsalted butter with 82% butterfat, at room temperature
  • 3/4 cup granulated cane sugar
  • 8 ounces 65% chocolate, coarsely chopped
  • 2/3 cup heavy whipping cream
  • 2/3 cup plus 2 tablespoons powdered cane sugar
  • 4 tablespoons unsalted butter with 82% butterfat, very soft (75°f or 24°c)
  • 1 tablespoon pure vanilla extract, preferably madagascar bourbon
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