In the Kitchen: Cannoli Cupcakes
The Father’s Day cannoli baking tradition continues. You may remember last year’s infamous cannoli cheesecake. This year I truly did set out to make traditional cannolis, but got sidetracked. The shells seem daunting to me to say the least and, well, I didn’t think my dad needed 48 (one of the lowest quantities of shells I could find) all to himself. So, I set out to come up with another idea: enter cupcakes.
Who doesn’t love a good cupcake? Cupcakes seemed like the best option. I don’t really think I need to sell anyone on the pros of a cupcake, do I? Anyway, I really liked this recipe and I found it made the ideal amount of cupcakes for my small family to enjoy. It’s a tasty cinnamon cake with a creamy mascarpone frosting. One thing I must admit, which you can also see in the photos, I royally screwed up the frosting. This is due to two different factors. 1. I over-mixed the mascarpone and 2. the heat in my kitchen melted it at a rapid pace. So, unfortunately, my frosting wasn’t as light, airy, and stacked a mile high like I would have wanted. I even got a whole new piping bag set to play with.
Alas, they tasted great, and my dad loved them. Although, I’m his daughter so I’m sure he would have loved a completely smashed cupcake with powdered sugar dumped on top. Meh, it’s the thought the counts right? I’m still gonna say cannoli cheesecake tops the list of Father’s Day desserts.
Cannoli Cupcakes
Yields: 14 cupcakes
Ingredients:
Cupcakes:
6 tablespoons unsalted butter (at room temperature)
1/2 cup sugar
1/4 cup light brown sugar
6 tablespoons sour cream (at room temperature)
1 1/2 teaspoons vanilla extract
3 large egg whites (at room temperature and divided)
1 1/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons milk (at room temperature)
2 tablespoons water (at room temperature)
Frosting:
2 cups mascarpone cheese (at room temperature)
2 cups confectioners sugar (plus more for dusting)
1 teaspoon vanilla extract
mini chocolate chips
Directions:
Preheat oven to 350 degrees F and prepare cupcake pan with standard cupcake liners
In a large mixing bowl cream the butter and sugars until light and fluffy. Add the sour cream and vanilla extract. Mix until combined. Add 1 of the egg whites and mix until combined. Add the remaining 2 egg whites and mix.
In a medium bowl, combine flour, baking powder, cinnamon, and salt. In a small measuring cup combine the milk and water. Add half of the flour mixture to the batter and combine. Add the milk mixture and stir then add the rest of the flour mixture. Mix to combine. Scrape down the sides of the bowl to make sure ingredients are well incorporated.
Fill cupcake liners and bake for 15 to 17 minutes or until a toothpick inserted in the middle comes out with few crumbs. Remove the cupcakes and let them cool 2 to 3 minutes in the pan before transferring to a cooling rack.
Frosting:
Beat the mascarpone cheese, powdered sugar, and vanilla together on low speed until smooth. Do not mix on high or overbeat. Only mix to combine.
Pipe the frosting onto the cupcakes and top with mini chocolate chips. Sprinkle powdered sugar over the top and refrigerate until ready to serve.
Serve cupcakes at room temperature, best eaten within 2 to 3 days
Recipe from Simply Beautiful Homemade Cakes by Lindsay Conchar
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Plastic mixing bowls
Hearth & Hand
Stoneware measuring cups
Hearth & Hand
Measuring cup set
Hearth & Hand
Measuring spoon set
Wilton