Cannoli Cupcakes

Just as yummy as cannoli purchased in an Italian bakery (but much easier to make), these sweet, tender cupcakes are topped with a frosting made with ricotta cheese. The choice between whole milk ricotta and skim milk ricotta is yours to make; the frosting is delicious when made with either product.



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Servings: 24
Serving size: 1  cupcake
Yield: 24 (2-1/2 inch) cupcakes
Prep Time: 45 mins
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Ingredients
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    1/2  cup 
    butter
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    4   
    egg whites
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    2   cups 
    all-purpose flour
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    1   teaspoon 
    baking powder
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    baking soda
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    1 1/2  cups 
    sugar
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    1   teaspoon 
    vanilla
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    1   cup 
    buttermilk or sour milk*
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    3/4  cup 
    miniature semisweet chocolate pieces
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    1   
    recipe Ricotta Frosting
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    1/2  cup 
    chopped pistachio nuts
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    2   tablespoons 
    grated chocolate
Ricotta Frosting
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    1   cup 
    butter, softened
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    1   teaspoon 
    vanilla
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    Dash salt
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    8   cups 
    powdered sugar
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    1/3  cup 
    ricotta cheese
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    2   tablespoons 
    milk


Directions
1.
Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, salt, and baking soda. Set aside.
2.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. (Batter may appear curdled.) Fold in chocolate pieces.
3.
Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
4.
Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5.
Just before serving, spoon Ricotta Frosting into a pastry bag fitted with a large round tip. Insert tip into the top of each cupcake; squeeze some of the frosting into the center of each cupcake. Generously pipe remaining frosting onto tops of cupcakes. Sprinkle with pistachio nuts and grated chocolate. Store, covered, in the refrigerator. Makes 24 (2-1/2 inch) cupcakes.
Ricotta Frosting
1.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in vanilla and salt. Gradually add 4 cups of the powdered sugar, beating until combined. Beat in ricotta cheese. Beat in additional powdered sugar. Beat in milk until frosting is light and fluffy and reaches a piping consistency. Makes 4 cups.

Tip
  • *Test Kitchen Tip: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid. Let stand for 5 minutes before using.
Make Ahead Tip
  • Make-Ahead Directions: Store frosted cupcakes in a single layer in an airtight container in the refrigerator for up to 2 days.
Nutrition information
Per Serving: cal. (kcal) 420, Fat, total (g) 16, chol. (mg) 33, sat. fat (g) 9, carb. (g) 68, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 57, pro. (g) 4, vit. A (IU) 389, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 20, Cobalamin (Vit. B12) (g) 0, sodium (mg) 184, Potassium (mg) 73, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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