Posted by Grace Massa Langlois on Friday, 24th June 2011
I love my Italian Pastries and I love Gourmet Cupcakes (who doesn’t?)! I decided to take the flavours and textures that I love from two of my favourite desserts, Cannoli Siciliani and Cupcakes and roll them into one amazing gourmet Cannoli Cupcake. I filled moist Vanilla Cupcakes with creamy Chocolate Chip-Ricotta Cream. I frosted with a light Marsala spiked Chocolate Whipped Cream. And the pièce de résistance – I topped with a crispy mini Cannoli Siciliani.
I knew I had a winning cupcake on my hands when all I could hear coming from the visiting group of teenage boys was “mmm”. What a coincidence, the boys always seem to drop in for a visit when I’m baking.
One of the boys was quick to say, “I wish my Mom would bake”. His wish quickly transported me back to the time when I was working and trying to be everything to everyone, Mom, Wife, Housekeeper, Employee, and Taxi Cab Driver etc. Finding the time to put on the baker’s hat was difficult. It also instantly reminded me of the times I would put in extra hours so that I could buy my kids the latest gadget or designer jeans. Often times we think the material is what they need to be happy. I wonder if in fact, what they really need is a batch of homemade cupcakes made lovingly from the heart? (Is this wishful thinking on my part?)
When I was assembling my cupcakes the tiny cannolis were disappearing quicker than I could fill them. I should’ve expected it because who could resist a tasty one-bite crispy-creamy treat? Thankfully I made extra or I wouldn’t have had enough to decorate the cupcakes.
I think the tiny cannoli was the best way to top the cupcake. Perfect teases of what scrumptious flavours are to come.
I couldn’t be happier with the Vanilla Cupcakes; they were extremely moist, exactly what I want in a cupcake. Unfortunately the task of hollowing out the centres of the cupcakes proved to be difficult because they were so moist. I popped the cupcakes into the freezer for about a half hour just prior to hollowing and it made the task much easier.
I chose to frost the cupcakes with a whipped cream frosting because it’s so light and also because I didn’t want a frosting that would compete with the creamy ricotta filling. I added ¾-teaspoon of Marsala and I found it provided just the right hint of tasty sweet wine.
These cupcakes take a little extra time if you top with the mini cannoli but it’s definitely worth the effort. I was a little worried about my makeshift forms. I thought for sure the aluminum foil was going to unravel once it hit the hot oil but thankfully, it didn’t. Please be very careful when handling the forms because they are extremely hot; they take a few minutes to cool down.
With berry season in full swing I thought I would make some gourmet berry cupcakes for the upcoming long weekend. They are the perfect treat to have on hand with teenagers in the house. I spotted amazing Raspberry Cupcakes at Cannelle et Vanille and scrumptious Strawberry Cream Cheese Cupcakes at Ezra Pound Cake. Thankfully we have teenagers in and out all the time because I would have a difficult time choosing between the two. I think I’ll be baking both!
With strawberry season in full swing you may want to visit The Huffington Post or Endless Simmer and take a look through their post on 100 Ways to Use Strawberries. Some of my favourite food sites, Bakers Royale, Bellalimento, Panini Happy, How Sweet It Is, Cafe Fernando, Cookin Canuck, Eat the Love, and Family Fresh Cooking, have been featured. My recipe for Strawberry Shortcake Trifle was featured as well. The post included so many creative ways to use these ruby gems. I can’t wait to try some of the recipes featured.
But for today, the kids are out for the day, the house is quiet, it’s time to pour myself a cup of coffee and indulge in a Cannoli Cupcake. Aagh – The simple pleasures – does it get any better than this?
Wishing you a wonderful weekend!
Cannoli Cupcakes with Marsala-Chocolate Whipped Cream and Mini Cannoli {Piccoli Torta alla Vaniglia con Crema di Ricotta, Panna Montata al Cacao e Marsala e Piccoli Cannoli Siciliani}
Makes 24 cupcakes
- Vanilla Cupcakes
- Cannoli Ricotta Cream Filling
- Marsala-Chocolate Whipped Cream Frosting
- Mini Cannoli Shells, optional, for decorating
- Confectioners’ sugar, for dusting
Vanilla Cupcakes {Piccoli Torta alla Vaniglia}
**Please Note – Cupcakes are extremely moist, prior to filling I placed the cupcakes in the freezer for about 30 minutes to make it easier to scoop out the centres.
- 219 g (1¾-cups) plain (all-purpose) flour
- 2 teaspoons baking powder
- ¼-teaspoon salt
- 170 g (¾-cup) unsalted butter, room temperature
- 281 g (1¼-cups) caster (superfine granules) sugar
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1½ teaspoons pure vanilla extract
- 237 ml (1 cup) whole milk
- Preheat oven to 180° C (350° F). Line 2 muffins tins with paper liners, set-aside.
- Using a fine mesh sieve, sift flour, baking powder, and salt onto a sheet of non-stick baking paper.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream butter and sugar at medium-high speed until light and fluffy.
- Place eggs and yolks in a liquid measuring cup. Add the vanilla and lightly beat with a fork. Gradually add the egg mixture, scraping down sides and bottom of bowl as needed.
- Reduce speed to low. Add the flour mixture, one-third at-a-time, alternating with milk in two additions (beginning with and ending with flour mixture), beating to just incorporate after each addition.
- Divide batter evenly among cups, filling three quarters full.
- Bake, rotating tins halfway thru, until a tester inserted in the centre of cupcakes comes out clean, about 20 minutes.
- Transfer tins to a wire rack; allow to cool for a few minutes. Remove cupcakes from tins and transfer to wire rack to cool completely before filling and frosting.
Cannoli Ricotta Cream Filling {Crema di Ricotta}
**Please Note – If decorating with mini cannoli, do not add chocolate chips to the Ricotta Cream until after filling the mini cannoli shells (the chips will clog up the pastry tip). Also, do not fill mini shells until ready to serve cupcakes (to retain a crispy pastry shell). To fill mini cannoli transfer a portion of the cream to a small pastry bag fitted with a small plain tip (I used a Wilton #18).
Mini Cannoli Shells {Piccole Cialde per Cannoli}
**Special Equipment
- 5.75-cm (2¼-inch) oval cookie cutter
- To create mini cannoli forms – aluminum foil strips measuring 15.25-cm (6-inches) long by 9-cm (3½-inches) wide, pencil (or similar shaped tube)
- Cannoli Shells Recipe – You will only require ½ of this recipe. You will need 24 mini shells to decorate cupcakes. I recommend making a few extra shells just in case a few break when filling (they are delicate). I made the full recipe and I created larger shells with the remaining dough and froze the shells for later use. I had enough Ricotta Cream Filling to enjoy a few regular sized cannoli.
To Create Mini Cannoli Forms
- Place two strips of aluminum foil (on top of each other) on a flat surface (the short edge closest to you) and set the pencil down close to the shorter edge.
- Roll the pencil forward, wrapping aluminum foil tightly around its length as you proceed.
- Before removing pencil make sure aluminum foil tube is secure (you don’t want it to unravel when deep frying), set-aside.
- Repeat with remaining strips until all forms completed.
Prior to using mini aluminum paper forms, lightly coat with no-stick Canola Oil cooking spray. It may not be necessary to coat forms each and every time. Please note – cool forms before using again (they are very hot!). Also reduce cooking time for mini shells by at least half if not more (the shells are very small and cook and darken quickly).
Marsala-Chocolate Whipped Cream Frosting {Panna Montata al Cacao e Marsala}
- 15 g (2 tablespoons) unsweetened cocoa
- 47 g (¼-cup + 2 tablespoons) confectioners’ sugar
- 1 teaspoon gelatine
- 2 tablespoons cold water
- 500 ml (2 cups) heavy cream, 35%, cold
- ½-teaspoon to 1 teaspoon Sweet Marsala Wine, to taste
- Using a fine mesh sieve, sift cocoa 2 times onto a sheet of non-stick baking paper. Sift confectioners’ sugar over top cocoa.
- Place cold water in a small-sized saucepan and sprinkle with gelatine; left soften for 5 minutes. Place saucepan over low heat; stir until gelatine is dissolved. Remove from heat; let cool.
- In the bowl of an electric stand mixer fitted with the whisk attachment, beat the heavy cream, cocoa-confectioners’ sugar mixture, and ½-teaspoon Marsala on medium-high speed until barely stiff peak. Taste; add more Marsala if desired.
- Gradually add dissolved gelatine to heavy cream mixture and beat to a stiff peak.
- If not using immediately refrigerate until ready to use.
Assembling Cannoli Cupcakes
**Please note – If not serving cupcakes immediately and you are using mini cannoli to decorate cupcakes, set aside a portion of the Ricotta Cream Filling and fill cannoli shells just prior to serving (this will ensure a crispy pastry shell).
- Mini Cannoli, optional, for decorating
- Confectioners’ sugar, for dusting
- To fill mini cannoli, transfer a portion of the Ricotta Cream Filling (prior to adding chocolate chips) to a small pastry bag fitted with a small plain tip (I used Wilton #18).
- Insert the tip into one side of the cannoli shell and gently squeeze until the shell is half full. Repeat on the other side. Repeat until all shells are filled, set-aside.
- Transfer any leftover filling back to the remaining ricotta cream filling. Add chocolate chips and stir to combine. Transfer filling to a large pastry bag fitted with a large plain tip (using a large tip will prevent the chocolate chips from clogging the tip). If you prefer, use a small retractable ice cream scoop to fill cupcakes.
- Using a small melon baller, scoop out centre of each cupcake (from the top). Cut .33-cm (1/8-inch) off the top of the hollowed piece and reserve round to reseal cupcake when filled. Hollow out the cupcake a little more and discard crumbs.
- Pipe filling into each hollowed out cupcake and seal with reserved round. Repeat until all cupcakes are filled and sealed.
- Transfer Marsala-Chocolate Whipped Cream Frosting to a large pastry bag fitted with a decorative tip (I used a Wilton #1M). Pipe frosting onto each cupcake.
- To decorate, top each cupcake with a mini cannoli and dust with confectioners’ sugar.
- Store covered in an airtight container in the refrigerator. Bring to room temperature before serving.
- Buon Appetito!
Tags: after school treat, afternoon tea, cake, cakes, chocolate, chocolate cake, chocolate dessert, chocolate frosting, chocolate icing, cupcakes, dessert, desserts, food, food photography, food photos, frosting, gourmet cupcakes, individual dessert, individual desserts, Italian Cake, Italian Cakes, Italian desserts, Italian Pastries, mini cakes, small cakes
Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Dolci Fritti, Fillings, Frostings & Dessert Sauces, Fried Desserts, Pasticcini, Pastries, Pastry Doughs & Batter, Recipes, Ricette di Base, Torte
Comments (54)
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June 24th, 2011 at 3:04 pm
Oh wow, those are absolutely beautiful and they look delicious! It’s no wonder that the boys loved them
:)
June 24th, 2011 at 3:18 pm
How creative is this?! Looks fantastic. We have to stop by sometime soon, I have a little something for you :)
June 24th, 2011 at 9:48 pm
How was your trip Alexis? I can’t wait to hear all about it!!!!!
June 24th, 2011 at 4:27 pm
These are so lovely and elegant. Your Italian desserts are always awesome, so hungry visitors should be expected. I have bookmarked the cupcake recipe-I have yet to find one I like, so I will try this one.
June 24th, 2011 at 4:50 pm
Beautiful. Those look delicious! Can’t wait to try them! And where did you get your cupcake plates? They’re gorgeous!
June 24th, 2011 at 9:47 pm
Julia those were a HomeSense find, I only bough four initially and I wish I would have bought more because I haven’t seen them there since.
June 24th, 2011 at 5:55 pm
Wow…wow! These are definitely some special cupcakes, just amazing!
June 24th, 2011 at 8:10 pm
Grace, these cupcakes are absolutely stunning – you are truly an artist. The extra tiny cannoli siciliani puts this treat over the top! You are a true talent!
June 24th, 2011 at 9:45 pm
Jeanette you are too sweet – thank you!
June 24th, 2011 at 11:00 pm
Hi Grace,
looking at your cupcakes I totally forgot about my dietary restrictions. All i want right now is to dig into one cupcake. They look stunning and sound delicious.
Thanks for sharing, hope you’ll have a wonderful weekend
June 24th, 2011 at 11:43 pm
YOu did a fantastic job, these look amazing! And I bet they taste so so good. Once again you don’t seem to amaze me, you always are working on something, honestly these look great! 2 thumbs up!! I hope there are leftovers for taste tasting. I need to try some of these definitely. I am coming over, save me a couple! :) Yum yum!
June 25th, 2011 at 12:57 am
Oh my goodness! I have never been a cupcake fan but I think you just converted me. These are high class cupcakes.
June 25th, 2011 at 12:58 am
the photos alone are enough to give me dieabites… *q*
June 25th, 2011 at 8:06 am
If I was a boy in your neighbourhood, you can bet I’d be dropping by your house frequently. VERY frequently. Yumminess.
June 25th, 2011 at 9:21 am
Those little mini cannoli are so adorable! The whole combination is awesome!
June 25th, 2011 at 9:53 am
Hmm…I guess I’ll look around, then. Thanks!
June 25th, 2011 at 1:10 pm
Hey Julia I went online to see if I could find something similar. I found a site that stocks them. I will email you the link. Unfortunately they are a lot more expensive, I didn’t pay anywhere near the amount they are selling them for but maybe you can shop around online for a better price.
June 25th, 2011 at 9:57 am
Looks delicious, so yummy, and your pictures are amazing. I think that an Italian touch on any recipe makes the difference.
June 25th, 2011 at 10:07 am
Grace, these look fabulous! Each one of your desserts looks like you put so much time and love into it!
June 25th, 2011 at 2:57 pm
Wow! These look incredible! Almost too good to eat, then again…
June 25th, 2011 at 4:20 pm
Okay, thanks!!!!!
June 25th, 2011 at 5:34 pm
How wonderful! Cannolis are a favorite of my husband. We have a local Italian bakery right down the road. They make wonderful cannolis so I have never tried them myself. The cupcakes look so sophisicated. I feel like I would need to dress up to eat one. Yum!
June 25th, 2011 at 7:13 pm
These are absolutely unbelievable! My husband and I fell in love with cannolis when we lived in New York and I would love to surprise him with these.
June 25th, 2011 at 8:17 pm
Dara everyone loves the cannoli and when I first learned how to make them I was so surprised at how easy they were to actually make. I hope you try.
June 26th, 2011 at 10:22 am
My jaw is on the floor… WOW! Beautiful job, Gracie… my mouth is watering.
June 26th, 2011 at 12:15 pm
Thank you Kate!
June 26th, 2011 at 12:36 pm
These are incredibly beautiful and I’m sure they are equally scrumptious!!
June 26th, 2011 at 5:54 pm
Gracie,
These are absolutely adorable and scrumptious looking!! Are you taking orders, cuz I could certainly use a couple! ;-)
June 26th, 2011 at 7:04 pm
I thought these sounded delicious when I read the title, but now that I am looking at the photos and reading into what went into these I am very impressed! Beautiful cupcakes, and I love the addition of the cannoli on top to complete them! They are over the top :)!
June 26th, 2011 at 9:48 pm
Thank you Amy – a little added effort with these but definitely worth every bite.
June 26th, 2011 at 9:55 pm
What a creative cupcake. They sound decadent!
June 26th, 2011 at 10:24 pm
Beautiful job. These look amazing. Congrats on Top 9 – well deserved.
June 30th, 2011 at 8:55 am
Grace your recipes never cease to amaze, maybe with 20 years of practice I could manage to make one of these!!
June 30th, 2011 at 8:27 pm
Ryan you have to try one recipe – please! Believe me they are not that difficult. It would be a fun afternoon activity to do with the boys.
July 5th, 2011 at 4:36 pm
Ooh, I wish I could have seen one of these from the inside. I bet they were delicious! I agree with you – sometimes we work hard to provide our kids with so many things when really what they want is time…and cupcakes!
July 9th, 2011 at 10:50 am
[…] Gourmet Cupcakes-Vanilla Cupcakes-Cannoli Recipe-Chocolate Whipped … Uncategorized Comments are closed. […]
July 17th, 2011 at 12:49 am
The cupcakes are absolutely gorgeous cupcakes! They look so tasty.
I can’t wait to make these for my family. I hope mine turn out as good as yours. Great cupcake recipe!!
July 17th, 2011 at 3:56 am
I’m sure they will Jan! Thanks
July 18th, 2011 at 9:15 am
Grace, these are so pretty & I love the tiny cannoli’s!
July 27th, 2011 at 8:43 am
wow, what a delicious looking cupcake!! I love the little toppers, you are right, they are a little tease of what’s to come! Cannolis are my favorite Italian dessert, I wish I could try one of your cupcakes!
July 27th, 2011 at 11:02 am
Hi Grace, those are fabulous! I have a quick question for you though… What type of marsala do you use? The dry or the sweet one?
July 27th, 2011 at 12:26 pm
For the shells it is sweet marsala but you could also use sweet vermouth and for the whipped cream, sweet marsala.
October 28th, 2011 at 12:59 pm
Hi Grace. Thank you so much for the marvelous posts on this blog! I found your site in August when searching out Italian cakes. Made the cupcakes for my dad’s 90th birthday…they were Fantastic! I cheated and purchases cannolis from a local bakery that does a fantastic job too. Infortunately I overwhipped the cream and in desperation had to make a quick buttercream that I doctored up with the Marsala and cocoa. It worked! Now I am wondering if you have ever used the cupcake recipe in a layer cake and if so if you had to make any adjustments?
October 28th, 2011 at 4:18 pm
Thanks Heather. Don’t worry I cheat on occasion too in fact I did last week. My favourite bakery has reopened and I couldn’t wait to get my hands on a few cannoli too. I’ve never used this batter for a layer cake but I think it would be fine without any adjustments. You should get 2 8-inch layers. It’s quite moist, once cooled completely I would chill the cake in the freezer for about 15 to 20 minutes before cutting it into layers. Chilling it will make it much easier to get a straight cut. I love these cupcakes, one of my favourites. I’m so happy you enjoyed them Heather.
November 19th, 2011 at 7:26 pm
[…] Cannoli Cupcakes […]
January 16th, 2012 at 3:18 pm
[…] I love my Italian Pastries and I love Gourmet Cupcakes (who doesn’t?)! I decided to take the flavours and textures that I love from two of my favourite desserts, Cannoli Siciliani and Cupcakes and roll them into one amazing gourmet Cannoli Cupcake . I filled moist Vanilla Cupcakes with creamy Chocolate Chip-Ricotta Cream . I frosted with a light Marsala spiked Chocolate Whipped Cream . And the pièce de résistance – I topped with a crispy mini Cannoli Siciliani . Gourmet Cupcakes-Vanilla Cupcakes-Cannoli Recipe-Chocolate Whipped Cream | La Mia Vita Dolce […]