I love Pinterest. I could waste entire days on that site…I love all the ideas, I love posting, I love trying new things. My sister also loves Pinterest and turned me on to this lovely cupcake with white chocolate curls that’s hiding a white chocolate Lindor truffle. It looks decadent. By the scarcity of cakes and cupcakes on my site you can imagine that turning a beautiful one is kinda hard for me. Man do they taste good but boy are they ugly…usually. So last year I took all the Wilton classes from my local Michaels. I was getting pretty good until we went on a diet. Well the diet didn’t last but the skills were lost in the process. Maybe I should get on that again…Anyway my sister, who isn’t much of a cook/baker, decided to take on this cupcake. She raved about how good they were and that she was bringing some for Christmas. I was so excited hoping to see something like the Pinterest picture…clearly we are cut from the same thread when it comes to decorating cupcakes. They were however very tasty.
While she was visiting, we picked up all the necessary supplies to make these treats. Cake mix, Lindor Truffles, Canned frosting…hold up! I don’t really do canned frosting…fortunately she said she wanted to learn how to make the light butter one. I proceeded to ask whether it was Swiss, Italian or Meringue to which she replied, “Huh? You know the easy one with butter and sugar!” Ah yes, good old American style.
Once home she proceeded to show me how to make the cupcakes (btw it’s really easy!) and I showed her how to make the frosting. Then came the hard part, icing! I brought out my monster cake decorating kit and proceeded to show her how to prepare the bag, add the icing and a trick or two on pressure and control. She did a pretty darn good job. Not exactly like the picture but definitely respectable. Well we ended up forgetting the chocolate to turn into curls so all that was left to do is eat! Let me say they are best when still a bit warm…the truffle center gets really soft! Truly decadent!
1 white cake box
1/4 cup of vegetable oil
3/4 cup of water
18 Lindor White Chocolate Truffles
2 sticks of unsalted butter, softened
1 lb. of powdered sugar (~4 cups)
1 – 2 tsp. vanilla extract
1 – 3 tbsp. water or milk
1 tsp. meringue powder, optional (makes it stiffer)
- Prepare cupcakes per directions on box.
- While cupcakes are baking, mix butter, powdered sugar, vanilla and water together on medium speed until completely incorporated. If too thin, add more powdered sugar or if too thick, add ½ tsp. water at a time to get ideal consistency. Spatula should be able to stand in frosting without falling over.
- Once cupcakes are slightly cooled, cut quarter sized hole in top of cupcake going half way down. Remove cake and insert truffle. Cut excess cake off lid and place on top of truffle.
- Cupcake should be cool to the touch on top before frosting. Add frosting to piping bag with wide mouth tip. Pipe enough to cover the top but not so much its top heavy. Trust me these don’t need that much.
- Top with sprinkles, white chocolate curls or just dive right in!