It's been awhile! But these cupcakes came out so good that I just had to post them. I had the idea for a Cannoli cupcake randomly one day, but was a bit worried that the cream wouldn't take well to a cupcake and make them soggy or not be thick enough. However, they were a hit at work and surprisingly even better tasting after spending the night in the fridge! Just make sure you drain the ricotta well in a cheese cloth before using.
Magnolia's Vanilla Cupcakes (that i turned almond):
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon almond extract
Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Ricotta Cream
- 2 pounds of ricotta cheese, well drained
- 1 ½ cups confectioner’s sugar
- 1 teaspoon of vanilla extract
- ½ teaspoon of ground cinnamon or nutmeg
- 2 ounces of mini chocolate chips
- Place the ricotta in the bowl of your stand mixer and, using the paddle attachment, beat until smooth.
- Add the sugar and beat until fully incorporated.
- Add the vanilla and whatever spice you want to use.
- Remove the bowl from the mixer and fold in the chips.
- Spoon onto cooled cupcakes and refrigerate cupcakes overnight if serving the next day.
