adventurousvegetarians


Cannoli Cupcakes!
July 30, 2011, 7:43 pm
Filed under: Desserts!

Cannoli Cupcakes! These were a project I’d been looking forward to. Another Teresa Giudice recipe, but this one is not from the Skinny Italian. It’s a bit of a pain – but more of an adventure ;] I know that you guys will LOVE this recipe!

• 1 1/2 cups flour
• 1 cup white sugar
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick butter, cubed and at room temp
• 1/2 cup plain, low-fat yogurt (I substitued for Greek, since it was the only decent size yogurt I could find!)
• 1 large egg + 2 egg yolks, at room temp
• 1 teaspoon vanilla

Filling:
• 1 2/3 cup Ricotta Impastata*
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla

*Ricotta Impastata is apparently a dryer version of ricotta specifically for cannolis. You can usually only find them in fancy stores, and it is exPENsive so are cheese cloths- so the one-income-housewife (aka ME!) used this as a substitution:

1 1/4 cup ricotta, in a coffee filter. Rest the coffee filter inside a mesh strainer. Balance the strainer full of ricotta on a large bowl and refridgerate for 2-4 hours (the longer, the better! You can squeeze occastionally. What you have left is the ricotta impastata)

Finally, frosting:
• 1 2/3 cup heavy cream
• 1/4 cup powdered sugar
• 1 tablespoon cocoa

1. Preheat oven to 350 F
2. Whisk together the flour, sugar, baking powder and salt. Add in butter, yogurt, eggs and vanilla.
3. With an electric mixer, beat on a medium speed for exactly 3 minutes. Remembering to stir the bottom of the bowl with a spatula.

* Most of the cupcakes I’ve whipped up are SUPER runny. This batter should be so thick, you could hold it over your head and it’s not going anywhere!

4. Line a 12-muffin tin with cupcake holders. Place equal amount of batter in all the cupcakes. Bake for 20-25 minutes, remove from the oven and cool in the pan for 5 minutes. Remove from pan to cooling rack to cool completely (1-2 hours)
5. With a small knife, carve a cone into all of the cooled cupcakes.

 

Filling:
1. Beat the ricotta impastata, powdered sugar, and vanilla until smooth. Put in a piping bag and fill the cones up completely with the mixture.
2. Smooth out the tops with a knife so they’re not overflowing.
3. Refridgerate.

 

Frosting:
1. 15 minutes before you begin, place your bowl and whisk in the freezer (I used my Kitchenaid Stand Alone so I froze my bowl and my whisk attachment.)
2. Pour cream, powdered sugar and cocoa in the bowl, whip until the cream is thick and again, you could hold it upside down and it won’t fall (In the Kitchenaid, about 5 minutes on high speed.)
3. Place contents in the piping bag, remove cupcakes and pipe the frosting on the top. I also sprinkled some pearl sprinkles on there. Refrigerate until ready to serve.

 

I gave some to our landlords along with our LAST MONTHS RENT this weekend. We’re so close I can taste it!

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