Tuesday, December 27, 2016

Cannoli Cupcakes

Cupcake Palooza 2016 Day 4

I go to Baltimore every year for work and while I'm there we always make a point to go to Vaccaro's Italian Pastry Shop. I try to get something different every time but we usually get a bunch of cannolis to go so that we can have a late night treat at the hotel. This was my attempt at recreating that dessert in a cupcake version. Not being anywhere close to an Italian grocery or specialty shop I had to improvise on the cannoli cream and I think it was pretty close. Close enough for northern Utah anyway. And yes, this is the same chocolate buttercream that has made an appearance already. I decided that if I could use the leftover frosting as I went it would make 10 dozen cupcakes a bit easier every night. And, an added bonus was that I didn't have vats of leftover frosting at the end of the 12 days.

Cannoli Cupcakes with Chocolate Buttercream
24 cupcakes

1 Butter Vanilla Cake Mix
1/3 c. milk
1/2 c. oil
1 cup sour cream
4 eggs
2 tsp pure vanilla
1/4 c. flour
1/4 tsp baking soda

  1. Mix cake mix, milk, oil, sour cream, eggs and vanilla in mixer until combined. Mix on med-high speed for 2 minutes
  2. Put 1/4 c. batter in cupcake liners
  3. Bake at 350 for 12 minutes
  4. Remove from heat and cool on wire racks
  5. Core cupcakes when cool and fill with cannoli cream
  6. Replace cores and squish down to distribute the cream into the cupcake
Cannoli Cream
1 cup ricotta cheese
1/3 c powdered sugar
1 tsp vanilla extract
1/3 cup mini chocolate chips

  1. The night before you are making the cupcakes strain the ricotta in a cheesecloth lined strainer overnight in the refrigerator.
  2. Squeeze any excess liquid from cheese
  3. Puree in food processor 3-4 minutes to kind of whip it and make it lighter and fluffier
  4. In mixer combine ricotta, powdered sugar and vanilla until mixed well
  5. Fold in chocolate chips

Chocolate Buttercream
1 cup room temp butter
2 tsp vanilla
1/3 baking cocoa
1/2 tsp salt
2 lbs (ish) powdered sugar
A few tablespoons milk
  1. Cream butter and vanilla together
  2. Add cocoa and salt until butter is smooth and chocolaty
  3. Alternate adding milk and powdered sugar until frosting is the consistency and sweetness you desire. 
  4. Pipe onto cooled cupcakes
  5. Sprinkle with chocolate sprinkles or additional mini chocolate chips

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