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Cannoli Cupcakes

Makes: 24 servings
Serving size: 1 cupcake Yield: 24 (2-1/2 inch) cupcakes
Prep 45 mins Cool 45 mins Bake 350°F 15 mins to 18 mins Stand 30 mins
Cannoli Cupcakes
Ingredients
  • 1/2  cup  butter
  • 4  egg whites
  • 2  cups  all-purpose flour
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  baking soda
  • 1 1/2  cups  sugar
  • 1  teaspoon  vanilla
  • 1  cup  buttermilk or sour milk*
  • 3/4  cup  miniature semisweet chocolate pieces
  • 1  recipe Ricotta Frosting
  • 1/2  cup  chopped pistachio nuts
  • 2  tablespoons  grated chocolate
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.

From the Test Kitchen*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 Directions:
  • Store frosted cupcakes in a single layer in an airtight container in the refrigerator for up to 2 days.
Ricotta Frosting

Yield: 4 cups
Start to Finish 10 mins
Ingredients
  • 1  cup  butter, softened
  • 1  teaspoon  vanilla
  •  Dash salt
  • 8  cups  powdered sugar
  • 1/3  cup  ricotta cheese
  • 2  tablespoons  milk
Directions

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.

Nutrition Facts (Cannoli Cupcakes)
  • Servings Per Recipe 24,
  • 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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