How to make it

  • Directions:
  • 1. Arrange oven rack in middle position and preheat oven to 350°F. Line muffin tins with paper liners.
  • 2. In large bowl, whisk together flour, baking powder, and salt. In small bowl, combine milk and vanilla.
  • 3. In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar on moderate speed until light and fluffy, about 5 minutes. Reduce speed to low. Add 1/2 of flour mixture and beat until just combined. Add milk mixture and beat until just combined. Add remaining flour mixture and beat until just combined, then raise speed to moderately high and beat 10 seconds. Transfer to large bowl.
  • 4. In clean bowl of electric mixer fitted with the whisk attachment, beat egg whites until they hold stiff peaks.
  • 5. Fold 1/3 of egg whites into batter to lighten. Gently fold in remaining 2/3 of egg whites until just incorporated. Gently fold in the white chocolate chunks. Fill cupcake liners 2/3 full.
  • 6. Bake until tops are springy to touch and testers come out clean, about 20 minutes. Cool cupcakes in pans on racks 30 minutes.
  • 7. Immediately upon removing from oven, press one Raffaello candy into the center of each cupcake. Let cupcakes cool.
  • Directions for Frosting and Drizzle:
  • 1. Stir white chocolate and whipping cream in pan on low heat until melted and smooth. Cool.
  • 2. In a bowl, add butter, sugar, and vanilla and beat on high until light and fluffy. Frost cupcakes. Drizzle with chocolate

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