Cannoli Cupcakes
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Category
Dessert
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Cusine
Italian
What do you need?
How to make?
Ingredients
3/4 cups
3/4 cup
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon or 1 tsp orange zest
1/4 tsp salt
6 Tbsp
3/4 cup granulated sugar
3 1/2 Tbsp vegetable oil
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup buttermilk
1 1/3 cups ricotta cheese
1/3 cup powdered sugar
1 1/2 cups heavy cream
1/2 cup powdered sugar
3 Tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
3 Tbsp mini semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. In a mixing bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, salt and cinnamon set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar on high speed until pale and fluffy, add orange zest here if using that instead of cinnamon. Blend in oil then stir in eggs one at a time mixing until combine after each addition and blending in vanilla with second egg. With mixer set at low speed, add in 1/3 of the dry ingredients and mix just until combine then add half of the buttermilk and mix just until combined. Repeat this process once more then finish by mixing in last 1/3 of the flour mixture. Divide batter among lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 18 - 23 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool several minutes before transferring to wire rack. Cool cupcakes completely.