Thursday, March 5, 2009

Cannoli Cupcakes

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
  1. Place the ricotta in the bowl of your stand mixer and, using the paddle attachment, beat until smooth.
  2. Add the sugar and beat until fully incorporated.
  3. Add the vanilla and whatever spice you want to use.
  4. Remove the bowl from the mixer and fold in the chips.
  5. Spoon onto cooled cupcakes and refrigerate cupcakes overnight if serving the next day.


oneordinaryday said...

I adore cannoli! What a great idea to make it in cupcake form.

Ingrid said...

Me, too! Cannolis (cream) was the very first thing I learned to make. Used to eat it by the spoonfuls!

Great idea and your cuppycakes look lovely!

Elizabeth Garvey said...

omg those look AMAZINGGGGG!!!! i want!!

Kristina Springer said...

I totally stumbled onto your site. We've been making canoli cupcakes every year since I was a kid and I actually just blogged about them on Easter too! Want to see mine?