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Wholly Cannoli Cupcakes!!!
Fun Cupcake Recipes
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Delight the kid inside you with a cupcake.
Try our unusual cupcake recipes!
Carrot Cake Cupcakes
Cheesecake Cupcakes
Peach Melba Cupcakes
Triple Chocolate Cupcakes
Black Bottom Cupcakes
Poppy Seed Cupcakes
Chocolate and Vanilla Party Cupcakes
Cannoli Cupcakes
Get creative! The filling is key to this buttery white cake so if you want to add either cinnamon, mini chocolate chips, pistachios, or candied fruit to the filling go ahead and give it try. It's all Good!
Ingredients
Cannoli Filling:
1/3 cup granulated sugar
1 Tbl. plus 1tsp. cornstarch
1/3 cup whole milk
3/4 cup ricotta cheese
2 tsp. marsala wine or apple juice
3/4 tsp. vanilla
1/2 tsp. zest of orange or cinnamon (optional)
add you're favorite addition to this filling if desired
we recommend to use 1/4 cup of chips, dried fruits or nuts.
Cake:
1 package boxed white cake mix
1 cup whole milk
1/2 cup butter, melted
3 large eggs
1and 1/2 tsp. vanilla
Chocolate Glaze
4 Tbls. butter
4 Tbls. cocoa powder
2 Tbls. plus 2 tsps. milk
2 cups confectioners sugar
You need to start with making the filling first. It needs to cool and set before filling cupcakes.
In a small sauce pan whisk together sugar and cornstarch, add in milk and stir constantly over a low heat until thick and bubbly. Remove from heat and let cool.
In a medium mixing bowl blend with an electric mixter on low speed, ricotta, wine or juice, vanilla, and orange zest or cinnamon (optional) until well mixed; add the cooled sugar mixture and continue beating for 2 minutes. Stir in desired add ins; keep cold in refrigerator while baking cupcakes.
For Cake: Preheat oven at 350 F. Fill cupcake pan with paper liners for about 20 to 22 cupcakes.
In large mixing bowl combine cake mix, milk, melted butter, eggs, and vanilla. Beat with an electric mixer on low speed for 1 minute and on medium speed for 2 minutes.
Fill cupcakes liners with batter 2/3 thirds full. Bake for 20 mintues or until toothpick comes out clean and cupcakes are golden in color.
Let baked cupcakes completely cool before filling wth canolli filling.
When cooled fill cupcakes by using a pastry bag with large long tip. At a slight angle insert tip half way into center on the top of cupcake, move tip around while giving about 4-5 squeezes of filling for each cupcake.
For making chocolate glaze: In a small sauce pan melt butter on low heat, remove from heat and add in cocoa powder and whick until combined. whisk in milk then powdered sugar until smooth and glossy.
Immediately glaze cupcakes with about 2 tsps. of glaze for each.
Hint:You may use a vanilla buttercream frosting if chocolate glaze is not desired.
Also you can use this recipe for a 9" two layer cake instead of cupcakes using the filling in between the layers!
Hope you enjoy this and all of our cupcake recipes!
Everything to make baking and cooking fun! Much Much More in our Bake Shop for all those must have items.
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