Cannoli Cupcakes 2

Photo by Cathy T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Dry Ingredients:

  • (Makes around 24 cupcakes)

  • 2 1/2

    cups of flour

  • 2 1/2

    teaspoons of baking powder

  • 1/2

    teaspoon of salt

  • 1 3/4

    cups of sugar

  • Wet Ingredients:

  • (Makes about 24 cupcakes)

  • 1/2

    cup of butter, softened

  • 3

    eggs

  • 1 1/2

    teaspoon of vanilla

  • 1

    Tablespoon of Marsala wine

  • 1

    cup of milk

  • 1

    cup of ricotta cheese

  • 1

    teaspoon of orange zest

  • 2

    Tablespoon of powdered sugar

  • 1

    cup of chocolate chips

  • Frosting Ingredients:

  • 1 1/2

    sticks of butter, softened

  • 3/4

    cup of shortening

  • 1 1/2

    teaspoon of vanilla extract

  • 6

    cups of powdered sugar

  • 3

    Tablespoons of milk

  • 1

    vanilla bean, split and scraped

Directions

1. Preheat the oven to 375 degrees, and line two muffin pans with cupcake wrappers. Mix all of the dry ingredients together in a medium bowl. 2. In a different, larger bowl, mix together the butter, eggs, vanilla, Marsala wine, and milk. Add in the ricotta cheese, orange zest, and powdered sugar. Mix in the dry ingredients, and then stir in the chocolate chips. 3. Pour the batter into cupcake liners. Bake for 20-25 minutes. Remove the cupcakes from the muffin pans to a cooling rack. 4. While the cupcakes are cooling, make the frosting. Cream the butter and shortening together, and then add in the vanilla extract. Gradually add in the powdered sugar. Mix in the milk, and then mix in the vanilla from the vanilla bean. 5. Frost the cupcakes once they have cooled completely, and top with additional chocolate chips if desired.

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