The end is near! This week I made a cannoli cupcake that I kind of have mixed feelings about. I think I could have done more with them. It made a vanilla cupcake that had some orange zest in it and then topped them with a cannoli filling whipped cream. I wish I had done one of 2 things, either filled the cupcakes with a chocolate ganache or with more of the cannoli filling. I then topped them with pistachios and chocolate chips--I wish I had used chocolate shavings instead. The whipped cream was really good though and definitely reminiscent of a cannoli!
This recipe made 6 cupcakes- you could easily modify this to make more though!
For the cannoli cake:
- 3/4 C flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 C sugar
- 1/4 C butter, softened
- 1 eggs
- 1 t vanilla
- 1/4 C milk
- 1/4 C ricotta cheese
- 1/2 t orange zest
- 1 T powdered sugar
- Preheat the oven to 375 degrees and line two muffin pans with cupcake wrappers; set aside.
- Combine all of the dry 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.
For the cannoli whipped cream:
- 1/3 cup Mascarpone cheese
- 1/3 cup Ricotta cheese, strained slightly
- 2 1/2 Tbsp powdered sugar
- 1/2 cup of heavy whipping cream
- 1 tsp of vanilla
- 1/4 cup of sugar
- Combine the mascarpone, ricotta, and powdered sugar until smooth.
- Add the heavy cream and gradually increase the speed over a few seconds till on medium-high. Slowly pour in the sugar and vanilla. Beat on medium-high until soft peaks form--this should not take more than a minute or 2...gradually lower the speed until you turn off the mixer.
- Frost and garnish with pistachios and chocolate chips.