CANNOLI CUPCAKES RECIPES

Steps:

• Prepare cake mix batter according to package directions. Fill paper-lined jumbo muffin cups three-fourths full. Bake according to package directions for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small bowl, beat 1/2 cup cream until stiff peaks form; set aside. In a large bowl, combine the ricotta cheese, confectioners' sugar, Mascarpone cheese and extract until smooth. Fold in pistachios and the whipped cream., Cut the top off each cupcake. Spread or pipe cupcakes with cheese mixture; replace tops. In a small saucepan, melt white baking chocolate with remaining cream over low heat; stir until smooth. Remove from the heat. Cool to room temperature. Spoon over cupcakes; sprinkle with chocolate curls. Refrigerate leftovers.

Steps:

• 1) Line a sieve with some paper towels or cheesecloth and place the ricotta in it. Place the sieve over a bowl, cover it with some paper towels and pop it in the fridge overnight. 2) Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside. 3) In a small bowl, mix together the flour, salt, vanillina and baking powder, set aside. 4) In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Add the orange zest, juice and eggs and cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together, slowly adding the milk and mix everything to combine. DO NOT OVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn't mixed. 5) Scoop the batter into your lined cupcake tin, make sure it's only filled 3/4 of the way up because they will rise. Bake for 18 to 20 minutes and let cool for about 45 minutes before frosting. 6) To make the filling, mix together the drained ricotta, cocoa powder, sugar, vanilla paste and candied orange. 7) Make the whipped topping by whisking together the cream, vanilla and powdered sugar until stiff peeks form. 8) When ready, scoop a little of the cupcake from the center of each one, fill with the filling and pipe the whipped topping on top of the whole thing.