Cannoli Cupcakes

Written by Jamie on October 27, 2012

  Cc4


Cannoli are the irresistible Sicilian desserts with a tube shaped pastry shell and a creamy filling inside.  Last year, I attended a wedding with a red velvet cake layered between perhaps the best cannoli filling I've ever had.  At that moment, I knew Cannoli cupcakes needed to be concocted, specifically for my old boss Chris because he likes to eat cupcakes.

The research unit was mobilized, as I am not Italian.  The bakeries who make the extra tasty varieties are in Brooklyn and on Arthur Avenue in the Bronx.  The secret ingredient used by many of them is nutmeg oil.  Additionally, these bakeries use Impasata Ricotta, which is very thick and contains little water.  Ironically, after trapsing around New York City looking for it, Impasata Ricotta was procured from a market about 5 miles from my home in NJ.

The final cupcake recipe slowly manifested, starting with the Red Velvet sans the red cupcake recipe, and filled with the "Brooklyn style" Cannoli filling recipe below.  The cupcake is topped with a Grand Marnier Italian Meringue Buttercream and rimmed with crushed pistachios. 

This recipe makes about 24 cupcakes.

  DSC_1814

CANNOLI FILLING INGREDIENTS

  • 1 pound impastata ricotta (Or use regular ricotta, and let strain overnight wrapped in cheesecloth)
  • 1/2 cup Castor sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tbsp Grand Marnier (or vanilla extract)

GARNISH

  • 6oz bag shelled pistasios

DIRECTIONS

  1. Frosting
    1. Follow the directions for the Jameson Italian Meringue Buttercream
      1. Substitute 3 oz Grand Marnier for the Jameson
  2. Filling
    1. Combine all ingredients listed above with a mixer on medium until well mixed and creamy.
      1. Add more spices if desired.
    2. Filling should be stored in the refridgerator at all times.
  3. Cupcakes
    1. Follow the directions for the Red Velvet sans the Red cupcakes
  4. Garnish
    1. Chop pistasios into small chunks
  5. Assembly
    1. Using an apple corer or a butter knife, cut a large cylinder in each cupcake and discard core.
    2. Overfill each cupcake with cannoli filling....just like regular cannolis are!
    3. Pipe frosting onto each cupcake, and rim with pistasio.
    4. Cupcakes should be stored in the fridge.  However, please allow cupcakes to stand for one hour prior to eating for optimal frosting softness.

REFERENCES

  1. http://entertaining.about.com/od/recipesandmenus/r/cannoli.htm
  2. Discussion on ChowHound about Brookln Style Cannoli

Cc

« Magnolia Bakery Red Velvet Cupcakes sans the Red | Main | Meyer Lemon Curd »


TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00e55088f7c18833017d3d09d8c1970c

Listed below are links to weblogs that reference Cannoli Cupcakes:

Comments

Post a comment

If you have a TypeKey or TypePad account, please Sign In.