White Chocolate Cupcakes with Truffle Filling

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) Directions: Preheat oven to 325°F (160°C). Place paper liners in wells of Muffin Pan. Whisk flour and baking powder in a bowl. Combine milk and vanilla in 1-cup/250-mL measuring cup. In Stainless (2-qt./2-L) Mixing Bowl, beat egg whites on high speed of electric mixer until stiff peaks form. In Stainless (4-qt./4-L) Mixing Bowl beat 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 with whisk. Fold in remaining egg whites using whisk. Divide batter evenly among liners. Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to cooling rack. Immediately snip a 1/2-inch-deep (1-cm) “x” into top of each cupcake using kitchen 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 in microwave safe bowl, or use a double boiler on the stove top. 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 in decorator bag, (you can also use a Ziploc bag and cut a little bit of the corner) fitted with open star tip. Pipe frosting evenly around tops of cupcakes. Garnish cupcakes with chocolate curls. Yield: 12 servings 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 recipe. Cake flour can be found in boxes in the baking aisle. To make chocolate curls, place two squares of baking chocolate on a piece of Parchment Paper; microwave on HIGH 10 seconds. Using a vegetable peeler, create curls from softened chocolate.