Feed Count
Saturday, February 5, 2011
Cannoli Cupcakes
9:01 AM | Posted by
Jillian@FoodFolksandFun |
Holy Cannoli! My top 3 desserts of all time are (in no particular order): Crème Brûlée, Baklava, and Cannoli’s. I grew up in Connecticut
My sister is currently in town visiting from Utah
Cannoli Cupcakes
Cake:
2 1/2 C flour
2 1/2 t baking powder
1/2 t salt
1 3/4 C sugar
1/2 C butter, softened
3 eggs
1 1/2 t vanilla
1 C milk
1 C ricotta cheese
1 t orange zest
2 T powdered sugar
Preheat the oven to 375 degrees and line two muffin pans with cupcake wrappers; set aside.
Combine all of the dry cake ingredients together in a medium bowl. In a different, larger bowl, mix together the butter, eggs, vanilla, and milk. Add in the ricotta cheese, orange zest, and powdered sugar to the wet ingredients and then add in the dry ingredients into the wet ingredients until combined.
Pour the batter into cupcake liners, 24 in total. Bake for 20-25 minutes. Remove the cupcakes from the muffin pans to a cooling rack. While the cupcakes are cooling, make the cannoli filling.
Cannoli filling:
1 (15 ounce) container ricotta cheese
1/4 C confectioners' sugar
1 T orange zest
1/2 C mini chocolate chips
To make the cannoli filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in the orange zest and chopped chocolate.
When the cupcakes are cool, cut out the middles of each cupcake and using a pastry bag, pipe the cannoli filling into each cupcake, about 1 heaping tablespoon. After all the cupcakes have been filled, make the buttercream frosting.
Vanilla Bean Buttercream Frosting:
20 T unsalted butter, softened
20 T unsalted butter, softened
1/3 C ricotta cheese
1 vanilla bean, halved lengthwise
2 1/2 C confectioners’ sugar
Pinch salt
1 t vanilla extract
1-2 T heavy cream (for thinning)
1 C pistachios, chopped for garnish
1 vanilla bean, halved lengthwise
2 1/2 C confectioners’ sugar
Pinch salt
1 t vanilla extract
1-2 T heavy cream (for thinning)
1 C pistachios, chopped for garnish
In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Add in the ricotta cheese and beat until well combined, about 1 minute. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Pipe the filling into a pastry bag and frost the filled cupcakes as desired. Garnish with chopped pistachios.
Yields: 24 cupcakes
Source: Adapted from What’s Cookin, Chicago?
I'm linking this post up at Today's Creative Blog
Labels:
Subscribe to:
Post Comments (Atom)
- America's Test Kitchen (29)
- Appetizers (4)
- Apples (4)
- Baby Food (8)
- Breads (24)
- Breakfast (23)
- Brownies/Bars (9)
- Brunch (2)
- Candy (8)
- Cheesecake (3)
- Chicken (19)
- Chocolate (25)
- Christmas Cookies (14)
- Christmas Crafts (1)
- Comfort Food (4)
- Condiment (4)
- Cook's Country (2)
- Cook's Illustrated (9)
- Cookies (30)
- Costco (11)
- Cupcakes (15)
- Desserts (45)
- Dips (5)
- Easter (2)
- Food Craft (1)
- Food Gifts (5)
- Fruit (19)
- Fun (5)
- Giveaways (12)
- Halloween (1)
- Holiday (19)
- Hors d'oeuvres (4)
- Ice Creams (3)
- Italian (6)
- Kids (2)
- Kitchen Tip (2)
- Main Dishes (39)
- Mexican (17)
- Muffins (2)
- Party (2)
- Pasta (9)
- Pastry (2)
- Pizza (6)
- Printables (9)
- Pumpkin (8)
- Quick and Easy (7)
- Salads (6)
- Sandwich Bread (1)
- Sauce (1)
- Seafood (1)
- Semi Homemade (3)
- Serving Ware (1)
- Side Dish (20)
- Slow Cooker (1)
- Snacks (14)
- Soups (13)
- Soups and Stews (1)
- Subway Art (6)
- Tapas (1)
- Thai (2)
- Thanksgiving (1)
- Tutorials (2)
- Valentine's Day (6)
- Vegetables (5)
- Vegitarian (3)
- What I Wish I Was Making Wednesday (6)
- Whoopie Pies (1)
-
►
2012
(18)
-
►
January
(9)
- Georgetown Cupcake Red Velvet Cupcakes
- Thin, Crispy Chocolate Chip Cookies
- Valentine's Day Subway Art & Coordinating Print: P...
- Valentine's Day Subway Art & Coordinating Print: P...
- Valentine's Day Subway Art & Coordinating Print: P...
- Spanish Tapas: Crispy Bacon-Wrapped Stuffed Dates
- Quick Tomato Sauce
- Sausage Jambalaya
- Homemade Peppermint Patties
-
►
January
(9)
Blog Design By
28 comments:
I HAVE to make rhese! I heart cannolis!
my husband love cannolis and cupcakes...how perfect! thanks!
O.M.G. You "had me" at cannoli! These look and sound divine!
Bah! I have some ricotta left-over from some lasagna I made. PERFECT way to use it up.
Jess, hopefully he'll love these!
Happy Baking!
Corina, what a great idea! I hope you love them as much as I did!
Wow, what a cupcake! You sure know how to pack a lot of great flavor into every little bite. I hope you'll come by and link this up to Sweets for a Saturday #3.
The directions say to add Marsala wine, but it is not listed in the ingredients? Are you suppose to add it to the cook-(smile)?
I have bookmarked this and can't wait to make it! I am a currently obsessed with cupcakes!
The photos look good enough to eat, can't wait to give the recipe a try. Please share this wonderful recipe with my followers, link to my blog bash K.I.S.S. Happy to be a new follower. :)
http://thetatteredtag.blogspot.com
I WILL be making these at some point, you mark my words! I am a great cannoli lover, but somehow these look even better. I love how you used the ricotta in the cake and frosting too! And the pistacio topper looks like just the perfect touch! Thanks for sharing the recipe.
Those look so Good, and pretty too, Our family is such a cupcake-cookie family.. I will be attempting these..
Thanks for Sharing
happy to of found your yummy blog-a new follower ill be back for more.
Karryann
Mmm...I recently had my first cannoli and fell in love! These cupcakes look amazing. I wanted to let you know that I submitted this to the M&T Spotlight: http://www.makeandtakes.com/spotlight
Laurel, thanks for the submission! =)
-Jillian
Hop on over to the Party! Would love for you to link-up @
http://thetreasurista.blogspot.com/p/treasuristas-thursday-treasures-come.html
The Treasurista
Finding and Creating FUN things...
@Gracefully Vintage: Thanks for following! I hope you enjoy the cupcakes! =)
Happy Baking!
Cupcakes = LOVE! Cannoli = LOVE MORE! These = AWESOME! Thank you, thank you, and just in time for Valentine's Day! (Found U thru MPM.)
they make me look beautiful
Yummy!! I'm going to have to try these, minus the eggs :)
Your blog is amazing!!!
I'm a new follower and visiting via Whipper Berry :)
Manni
www.ibakecakes-manni.blogspot.com
Yummy! These look delicious!
I, too, don't see Marsala wine listed...how much are we supposed to use? Thanks!
Ann & Anonymous: The original recipe calls for 1 T of Marsala wine to the cake batter, but I do not consume alcohol so I just left it out, but it looks like I forgot to take it out of the directions! Sorry about the mix up!
These look delicious! Thanks for posting the recipe - will certainly give them a try.
Hi! I just wanted to let you know we featured you on WhipperBerry today. Come grab a featured button if you like!
Excuse me while I try to mop up the drool... Those look so wonderful!!! Mmmmm...
What a great cupcake....I have a cannoli fan in the house but they are so time consuming to make...I think I will treat him to these cupcakes very soon.
Can't wait to try these thanks!
dreaming-n-color.blogspot.com
These cupcakes look unreal! I can't wait to make them!
I'm your newest follower and would love for you to stop by and follow me, as well. This recipe would be perfect to share with my linky party So Sweet Sundays, going on right now! ;)
morrowsunshine.blogspot.com
Post a Comment