Servings: 18
Weight Watcher Smart Points: 19
Preparation Time: 50 Minutes
Cooking Time: 0 Minutes
Ready In: 50 Minutes
Ingredients
Instructions
- Preheat oven to 350 degrees F
- Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside
- In a large bowl, stir together flour, sugar, cocoa powder, baking soda, and salt
- Add oil, buttermilk, eggs, food coloring, vinegar, and vanilla
- Beat with an electric mixer on low to medium speed until combined
- Spoon batter into the prepared muffin cups, filling each about three-fourths full
- Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean
- Cool in pans on wire racks for 5 minutes
- Remove cupcakes from pans; cool completely on wire racks
- Prepare White Chocolate Whipped Cream and Mascarpone Frosting
- Transfer the whipped cream to a decorating bag fitted with a large round or star tip
- Push tip into the top of each cupcake and force some of the whipped cream inside cake
- Generously pipe or spread the frosting onto tops of cupcakes
- If desired, sprinkle with grated white chocolate and/or white chocolate curls
- Makes 18 cupcakes.In a small heavy saucepan, combine white baking chocolate and 1/4 cup of the whipping cream
- Cook and stir over low heat until chocolate is nearly melted
- Remove from heat; stir until smooth
- Cool for 15 minutes
- In a large bowl, beat remaining whipping cream with an electric mixer on medium speed until soft peaks form (tips curl)
- Add the cooled white chocolate mixture
- Beat just until stiff peaks form (tips stand straight)
- If desired, cover and chill for up to 24 hours.In a large bowl, combine mascarpone cheese and softened butter
- Beat with an electric mixer on medium to high speed until smooth
- Beat in vanilla
- Gradually add powdered sugar, beating well
- Beat in milk, 1 teaspoon at a time, to reach spreading consistency.