Ingredients
- 1 pkg white cake mix
- 3/4 cup heavy whipping cream, divided
- 1 cup ricotta cheese
- 1 cup confectioners' sugar
- 1/2 cup mascarpone cheese
- 1/4 teaspoon almond extract
- 1/2 cup chopped pistachios
- 4 oz white baking chocolate, chopped
- white chocolate curls
Preparation
Step 1
1. Prepare the cake mix batter according to package directions. Fill paper lined jumbo muffin cups three fourths full.
2. Bake according to package directions for 24 to 28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
3. In a small bowl, beat 1/2 cup cream until stiff peaks form; set aside. In a large bowl, combine ricotta cheese, confectioner's sugar, mascarpone cheese and extract until smooth. Fold in pistachios and whipped cream.
4. Cut tops off of each cupcake. Spread or pipe cupcakes with the cheese mixture; replace the tops.
5. In a small saucepan, melt white baking chocolate with the remaining cream over low heat; stir until smooth. Remove from heat. Cool to room temperature. Spoon over cupcakes; sprinkle with chocolate curls. Store in the refrigerator.