воскресенье, 6 ноября 2016 г.

These Cannoli Cupcakes have all the flavors of a traditional cannoli, but packed into cupcake form!

These Cannoli Cupcakes have all the flavors of a traditional cannoli, but packed into cupcake form!


These Cannoli Cupcakes have all the flavors of a traditional cannoli, but packed into cupcake form!


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


@Gracefully Vintage: Thanks for following! I hope you enjoy the cupcakes! =)


Happy Baking!


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…


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


http://www.ibakecakes-manni.blogspot.com


I, too, don’t see Marsala wine listed…how much are we supposed to use? Thanks!


Yummy! These look delicious!


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


So, I made the chocolate peanut butter cupcakes last weekend. I didn’t think they could be beat. I completely love these! I am however treating them like my kids – I love them both the same – LOL.


The fresh orange zest is wonderful and adds a flavor that takes me back to my noni’s cooking.


I may try something slightly different next time i make these (which will be very soon) being an Italian with a long history with the cannoli. I may try using marscapone instead of ricotta in the filling and icing. In Florida, ricotta sometimes just doesn’t set up well in humid times.


I can’t wait to try your next recipe. I absolutely love your blog!


Denise


Denise, I am SO glad you liked both the Cannoli Cupcakes and the Chocolate Peanut Butter ones! I Let me know how using mascarpone turned out!


Why would a person “comment” on a recipe that she hasn’t tried? It is a time-waster for those who are looking for helpful hints.


I see you point. But when it comes to cannoli people just can’t contain themselves.


These Cannoli Cupcakes have all the flavors of a traditional cannoli, but packed into cupcake form!


Holy Cannoli! My top 3 desserts of all time are (in no particular order): CrèmeBrûlée, Baklava, and Cannoli’s. I grew up in Connecticut and saying my hometown had a lot of Italian influences would be an understatement. There were a few Italian bakeries and mom-and-pop Italian restaurants in town that served cannolis and they’re just heavenly. I strongly dislike ricotta cheese in lasagna but absolutely love it in cannolis…go figure.


My sister is currently in town visiting from Utah and I knew I had to make these cupcakes, if only for nostalgic reasons. Everyone absolutely loved these Cannoli Cupcakes and they are a delicious spin on the original.


Cook’s Tools – Cannoli Cupcakes


Author: adapted from What's Cookin', Chicago?


These Cannoli Cupcakes have all the flavors of a traditional cannoli, but packed into cupcake form!


Cake:


2½ teaspoons baking powder


3 large eggs, at room temperature


2 Tablespoons powdered sugar


Cannoli Filling:


¼ cup confectioners' sugar


1 Tablespoon orange zest


20 Tablespoons unsalted butter (2½ sticks), softened


1 vanilla bean, halved lengthwise


2½ C confectioners’ sugar


1-2 T heavy cream (for thinning)


1 C pistachios, chopped for garnish


FOR THE CAKE: 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.


FOR THE CANNOLI FILLING: 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.


FOR THE FROSTING: 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.


TO FINISH: Pipe the filling into a pastry bag and frost the filled cupcakes as desired. Garnish with chopped pistachios.


If you loved these Cannoli Cupcakes then check out some of my other Cannoli recipes!


Disclosure: This post for Cannoli Cupcakes recipe includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter! See the rest of Food Folks and Fun’s disclosure policy here


Original article and pictures take http://foodfolksandfun.net/2011/02/cannoli-cupcakes/ site

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