CANNOLI CUPCAKES
Steps:
- For the cupcakes: Preheat a convection oven to 325 degrees F. Line 24 regular-size cupcake pans with liners.
- Combine the flour, orange zest, baking powder and salt in a bowl. In a stand mixer, cream the sugar and butter on medium speed until light and fluffy, 4 to 8 minutes. Slowly add the eggs one at a time, scraping the bowl as needed. Add the vanilla extract and orange oil to the mixer. On low speed, gradually alternate adding the flour mixture and the milk, beginning and ending with the dry ingredients, and mix until smooth.
- When the mixture is smooth, divide the batter evenly into the prepared cupcake liners. Bake until lightly browned and fully cooked through, about 15 minutes. Cool completely.
- For the filling: With a large wooden or metal spoon, mix the ricotta, confectioners' sugar, chocolate and orange peel in a medium bowl until combined.
- For the ganache: Place the chocolate in a medium heat-proof bowl. In small saucepan over medium heat, bring the heavy cream and sugar to a boil ensuring the sugar is completely dissolved. Pour the cream and sugar mixture over the chocolate and let sit 5 minutes. Gradually whisk until smooth. Cool completely.
- For the almond cream: In a stand mixer with the whisk attachment, beat the cream, sugar and almond paste until the cream is firm enough to pipe on the cupcakes but not too stiff and buttery.
- To assemble: Cut a small hole the size of an apple core in each cupcake and fill with the cannoli cream. Pipe a small amount of ganache on the entire surface of the cupcake and do the same with the almond cream. Top with toasted almonds.
CANNOLI CUPCAKES
These jumbo cupcakes feature a fluffy, creamy cannoli-like filling. White chocolate curls on top are the crowning touch.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 cupcakes.
Number Of Ingredients 9
Steps:
- 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 in 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, confectioners' sugar, Mascarpone cheese and extract until smooth. Fold in pistachios and the whipped cream., Cut the top off 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.
Nutrition Facts : Calories 786 calories, Fat 48g fat (21g saturated fat), Cholesterol 81mg cholesterol, Sodium 565mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 13g protein.
CANNOLI CUPCAKES WITH RICOTTA AND CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
- Sift the cake flour, granulated sugar, baking soda and salt into a large bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, vanilla and eggs. Slowly add the sifted ingredients to the wet ingredients and mix until just combined. Fold in the orange zest.
- For the cheesecake: In the bowl of an electric mixer, place the cream cheese and beat until smooth and creamy. Add the ricotta and granulated sugar and beat until smooth, 2 to 3 minutes. Beat in the cornstarch. Add the eggs one at a time and beat in. Add the mini chocolate chips and vanilla until everything is beaten in smoothly.
- For the crust: In small bowl, combine the pistachios, butter and granulated sugar.
- To assemble: Put 2 teaspoons of the pistachio crust into the bottom of each cupcake liner. Pour a heaping 1/4 cup batter over the top of the crust. Put the cheesecake mixture into a piping bag and fill up the rest of the cupcake liner until it is a little past three-quarters full. Bake, 17 to 19 minutes. When cool enough to handle, transfer the cupcakes to a sheet pan and place in the fridge while you prepare the frosting.
- For the frosting: In an electric stand mixer fitted with the whisk attachment, beat the cream cheese and butter until light and fluffy and all the lumps have disappeared. Beat in the ricotta and vanilla. Slowly add the powdered sugar and beat until combined.
- Frost each cupcake with the ricotta cheese frosting.
CREAM-FILLED CANNOLI CUPCAKES
Recreate the flavors of your favorite Italian bakery treat in this clever cupcake version. Betty Crocker FUN da-Middles chocolate cupcake mix teams up with ricotta cheese for a creamy new take on a classic dessert.
Provided by Sarah Caron
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Make, bake and cool cupcakes as directed on box, using water, oil and eggs.
- In medium bowl, beat ricotta cheese, powdered sugar and vanilla with whisk about 1 minute or until smooth. Spoon mixture into decorating bag with large round tip. Pipe ricotta mixture onto cupcakes, leaving room at edge (mixture will spread). Refrigerate 1 hour.
- Meanwhile, in 1-quart saucepan, heat whipping cream over medium heat just until very hot but not boiling. Remove from heat. Beat in chocolate with whisk until completely melted. Let stand at least 30 minutes or until thickened and almost cool.
- Spoon dollop or 2 of chocolate mixture onto each cupcake. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE-DIPPED CANNOLI CUPCAKES RECIPE BY TASTY
Here's what you need: cake mix, ricotta cheese, mascarpone cheese, powdered sugar, vanilla, mini chocolate chips, dark chocolate, coconut oil
Provided by Matthew Johnson
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C).
- Line a muffin tin with liners and cooking spray.
- Prepare cake mix according to its directions.
- Fill liners about ¾ of the way up with the cupcake batter.
- Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
- Allow the cupcakes to cool completely.
- In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
- Fold in the mini chocolate chips.
- Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
- Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
- Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
- Put the cupcakes in the freezer for about 1 hour or until firm.
- Melt the dark chocolate and coconut oil together.
- Carefully, dip the tops of the cupcakes into the melted chocolate.
- Place in the refrigerator to firm up if need be.
- Enjoy!
Nutrition Facts : Calories 562 calories, Carbohydrate 63 grams, Fat 34 grams, Fiber 3 grams, Protein 8 grams, Sugar 43 grams
EASY CANNOLI CUPCAKES
Found this on the back of a Pilsbury White Cake Mix and an easy and fast cupcake recipe using a cake mix. Prepare cupcakes as per your box instructions so will be additional ingredients per box instructions. I love the cupcakes, but also made some into mini loaf cakes to see how they'd turn out and those were fun too
Provided by Bonnie G 2
Categories Dessert
Time 35m
Yield 24 Cupcakes, 24 serving(s)
Number Of Ingredients 7
Steps:
- CUPCAKES: Prepare cake mix according to package baking instructions to make 24 cupcakes.
- Cool completely.
- Remove paper baking cups from cupcakes.
- cut each cupcake horizontally into 2 layers.
- FILLING and FROSTING:.
- Beat cream in large bowl until stiff peaks from.
- Beat in frosting, ricotta cheese and almond extract until blended.
- PIPE:.
- Pipe half of ricotta mixture onto bottom halves of cupcakes.
- Replace cupcake tops.
- Pipe remaining ricotta mixture on tops of cupcakes.
- Garnish with chocolate and pistachos.
- Chill until ready to serve.
Nutrition Facts : Calories 210, Fat 11.8, SaturatedFat 5.6, Cholesterol 29.8, Sodium 161.9, Carbohydrate 23.1, Fiber 0.2, Sugar 17.4, Protein 3.2
CANNOLI CUPCAKES
Make and share this Cannoli Cupcakes recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 20
Steps:
- Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, salt, and baking soda. Set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. (Batter may appear curdled.) Fold in chocolate pieces.
- Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
- Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Just before serving, spoon Ricotta Frosting into a pastry bag fitted with a large round tip. Insert tip into the top of each cupcake; squeeze some of the frosting into the center of each cupcake. Generously pipe remaining frosting onto tops of cupcakes. Sprinkle with pistachio nuts and grated chocolate. Store, covered, in the refrigerator.
Nutrition Facts : Calories 402.2, Fat 15.3, SaturatedFat 9, Cholesterol 32.8, Sodium 209.7, Carbohydrate 65.5, Fiber 1, Sugar 55.4, Protein 3.4
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- Beat together butter and granulated sugar in large mixing bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time. Then beat in fresh orange zest and 1 1/2 teaspoons vanilla extract until well combined.
- Alternate adding the dry ingredients and milk into the butter and sugar mixture, beating after each addition until just combined.
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