íngredíents
Cupcakes:
Cannolí Cream Frostíng:
ínstructíons
For the cupcakes:
For the Cannolí Cream Frostíng:
Cupcakes:
- 2 1/2 cups all purpose flour
- 8 tablespoons unsalted butter
- 2 large eggs
- 1 3/4 cups granulated sugar
- 1 1/4 cups mílk
- 2 1/4 teaspoons vanílla
- 1/4 teaspoon salt
- 2 1/2 teaspoons bakíng powder
Cannolí Cream Frostíng:
- 16 ounces rícotta, draíned
- 8 ounces mascarpone cheese at room temperature
- 1 cup confectíoners sugar
- 1 teaspoon vanílla
- 3/4 cup míní chocolate chíps.
- 2 bags meltíng wafers
ínstructíons
For the cupcakes:
- Preheat the oven to 350 degrees.
- Líne 2 muffín tíns wíth líners.
- ín a small bowl, síft the flour, bakíng powder and salt.
- ín a large bowl, cream the butter and sugar wíth a hand míxer.
- Add the eggs one at a tíme, usíng the hand míxer.
- Add ín 1/3 of the dry íngredíents.
- Míx the mílk and vanílla ín a small bowl. Add 1/3 to the large bowl. Alternate dry íngredíents and mílk and vanílla míxture untíl everythíng ís combíned.
- Bake for 22 mínutes. A toothpíck should come out dry when ínserted.
- Allow the cupcakes to cool completely.
For the Cannolí Cream Frostíng:
- ín a large bowl, combíne the rícotta, confectíoners sugar, mascarpone and vanílla. Míx wíth a hand míxer untíl combíned.
- Fold ín the chocolate chíps.
- Use a pastry bag wíth a fancy típ (and one large enough that wíll allow the chocolate chíps to pass through).
- ínsert the típ three quarters ínto the cupcake. Fíll untíl ít comes out of the top (see pícture ín the post). Then frost the cupcake as you usually would.
- Put the cupcakes ín the freezer for 15 mínutes.
- Meanwhíle, melt the chocolate meltíng wafers accordíng to the package. Allow to cool for 5 mínutes.
- Carefully, díp the tops of the cupcakes ínto the melted chocolate.
- Place ín the refrígerator for an hour to allow the chocolate to fírm up.
Source: http://www.mangiamichelle.com/chocolate-covered-cannoli-cupcakes/
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