- 8
Ingredients
- * 1 package (18-1/4 ounces) 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 ounces white baking chocolate, chopped
- * White chocolate curls
Preparation
Step 1
* Prepare cake mix batter according to package directions. Fill paper-lined jumbo muffin cups three-fourths full. Bake according to package directions for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* In a small bowl, beat 1/2 cup cream until stiff peaks form; set aside. In a large bowl, combine the ricotta cheese, confectioner's sugar, Mascarpone cheese and extract until smooth. Fold in pistachios and reserved whipped cream.
* Cut the top off of each cupcake. Spread or pipe cupcakes with cheese mixture; replace tops. In a small saucepan, melt white baking chocolate with remaining cream over low heat; stir until smooth. Remove from the heat. Cool to room temperature. Spoon over cupcakes; sprinkle with chocolate curls. Refrigerate leftovers.