– 1 ¾ cup All-purpose flour – 1 teaspoon Baking powder – ½ teaspoon Salt – 6 tablespoon Unsalted butter room temperature – 2 tablespoon Oil canola or vegetable – ¾ cup White granulated sugar – ½ tablespoon Pure vanilla extract – ⅛ cup Sour cream room temperature – 2 Large eggs room temperature – ½ cup Buttermilk room temperature – 12 White chocolate truffle – 1 cup Unsalted butter slightly cold – 3 cups Powdered sugar sifted – 4 oz White chocolate melted. Use Ghirardelli white chocolate bar. – 1 tablespoon Heavy cream – 1 teaspoon Pure vanilla extract – ¼ teaspoon Salt – Optional: More truffles to decorate
Warm the oven up to 350°F. Put paper covers in a muffin pan with 12 cups. Put away.Sift the flour, baking powder, and salt together in a bowl. Put away.
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Mix butter, oil, and sugar on high for 3 minutes. Mix in sour cream, vanilla, and eggs. Mix low until mixed. Then beat on high for 2 minutes until fluffy.
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Add ⅓rd dry ingredients and half buttermilk. Mix carefully. Stir in another ⅓rd of dry ingredients and remaining buttermilk. Finish using dry ingredients. Bowl scraping ensures mixing.Fill the pan ¾ full with batter.
3
Bake 10 minutes. Unwrap and prepare 12 truffles while you wait. After 10 minutes, gently push truffles onto cupcakes. Put the truffle in while the cupcakes bake. Reduce oven heat by working quickly.
4
Bake 8-10 minutes until toothpick inserted comes out clean. After 10 minutes in the heated pan, transfer the cupcakes to a cooling rack. Decorate when they cool fully.
5
Let butter cool for 30 minutes on the counter. Sift powdered sugar while waiting.Melt white chocolate in the microwave before timeout. Start with 30 seconds heat. Heat 15-second intervals. Mix the chocolate occasionally until melted. Cool icing slightly.
6
Mix butter on high for 3 minutes. Gently dust bowl with powdered sugar. Bowl scrape.Adding salt, vanilla, heavy cream, and white chocolate. Low-mix until combined. Then beat high for 1 minute.Pipe cupcake frosting.
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