Wednesday, November 4, 2009

Cupcakes with Cannoli Cream Filling (recipe)

This is what my son requested for his birthday. For his party we ordered a cake from Costco, but for his actual birthday, we made cupcakes with cannoli cream filling. My photo turned out kind of weird-looking, but the cupcakes were good!

The cupcakes are basic vanilla, baked in a greased tin and split into layers. For the filling, I read several recipes for inspiration, but didn't use any of them as written. I preferred the filling with cinnamon, which more closely resembled the cannoli fillings I've had before; the rest of my family preferred it without the cinnamon. And instead of folding the chocolate chips into the filling, we sprinkled them on top of the cupcakes, as shown. (This was my son's request. For me, I would fold some in and also sprinkle some on top. :) But that's just me!)

Cannoli Filling
  • 15 oz. whole-milk ricotta cheese (I used a "no salt added" variety.)
  • 1/2 cup + 1 tablespoon confectioners sugar
  • few drops vanilla
  • dash cinnamon (optional)
  • mini chocolate chips (optional)
  1. Transfer the ricotta to a strainer set over a bowl. Refrigerate and allow to drain for an hour or so.
  2. Transfer the ricotta to a medium bowl. Beat until smooth.
  3. Add remaining ingredients and mix well. Cover and refrigerate until needed. Store in refrigerator.

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