INGREDIENTS
For the cupcakes:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract
For the cannoli filling:
2 cups of whole milk Ricotta drained
3/4 cups powdered sugar
1/2 tsp vanilla
1/2 cup mini semi sweet chocolate chips
1/2 cup heavy cream
1 tbs orange zest
For the frosting:
8 oz mascarpone, room temperature
1/2 c unsalted butter, room temperature
1/2 c cocoa
1 1/4 c confectioner’s sugar
1 t vanilla extract
1/4 t salt
2 T cream or milk, to adjust consistency
3/4 tsp cinnamon
DIRECTIONS
For the cupcakes:
- Preheat oven to 350.
- With your mixer using a paddle attachment, mix butter and sugar until light and fluffy on medium high. Beat in each egg one at a time until fully blended. Mix in vanilla.
- In a medium bowl, combine flour, baking powder, baking soda, and salt.
- On low speed and starting with the dry ingredients, blend in batches switching between dry and milk. End with mixing in the dry ingredients.
- Fill cupcake liners 2/3 full and bake for 16-18 minutes.
For the cannoli filling:
- Drain your ricotta and place in a large bowl. Using a whisk, mix until smooth and all the clumps are gone.
- Sift in the powdered sugar and continue to mix well.
- With your mixer, whisk the cream until it thickens up and forms peaks.
- Gently fold the whipped cream into the ricotta using a spatula.
- Fold in vanilla, orange zest, and chocolate chips.
For the frosting:
- In your mixer, beat softened butter and mascarpone for about a minute.
- Add cocoa powder, cinnamon, and confectioners sugar until well combined.
- Add vanilla and milk and play with the consistency until its thickened to your liking.
Source : Yummy Crumble
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