Entertaining

Cannoli cupcakes

Name: Cannoli cupcakes recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24 Cupcakes
Ingredients: 375g plain flour; 1 tsp baking powder; 330g caster sugar; 2 eggs; 375ml sunflower oil; 1 tsp white vinegar; 2 tsp vanilla extract; 250ml buttermilk; Chopped pistachios, to serve; Chopped dark chocolate, to serve; 500g fresh ricotta, drained; 110g caster sugar; 1 tsp vanilla extract; 300ml pure (thin) cream, whisked to stiff peaks

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24 Cupcakes

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by delicious. team

delicious. team

Oct 03, 2015

Food blogger Micheal Shafran shares heavenly cannoli cupcakes from his new website, The Melting Pot.

2 1/2 cups (375g) plain flour
1 tsp baking powder
1 1/2 cups (330g) caster sugar
2 eggs
1 1/2 cups (375ml) sunflower oil
1 tsp white vinegar
2 tsp vanilla extract
1 cup (250ml) buttermilk
Chopped pistachios, to serve
Chopped dark chocolate, to serve

Cannoli icing

500g fresh ricotta, drained
1/2 cup (110g) caster sugar
1 tsp vanilla extract
300ml pure (thin) cream, whisked to stiff peaks

Method

1.

Preheat the oven to 180°C and line two 12-hole cupcake pans with paper cases.
2.

Sift the flour, baking powder and sugar together into a large bowl. In a separate bowl, whisk the eggs, oil, vinegar, vanilla and buttermilk together until combined. In 2 batches, add the egg mixture to the flour mixture and beat with electric beaters until smooth.
3.

Fill paper cases three-quarters full with batter, then bake for 20-25 minutes until lightly golden and a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
4.

For the cannoli icing, whiz the ricotta, sugar and vanilla in a food processor until smooth. Transfer mixture to a bowl and fold in the cream until combined.
5.

Spoon ricotta icing onto the cooled cupcakes, then scatter with pistachios and chocolate. Serve immediately