Sunday, May 19, 2013

Cannoli Cupcakes

Today is Secret Recipe Club reveal day! This month I was the lucky blogger who was assigned the blog Mele Cotte, which is authored by Chris. I had a really difficult time deciding which recipe to choose. There are so many great ones and now I have a lengthy list of Chris's recipes that I will be making in the future! I finally decided to make the Cannoli Cupcakes and I was so glad I did. These cupcakes are just like the Italian pastry, and oh, so tasty!

Cannoli Cupcakes
2 cup cake flour
1 ¼ cup unbleached all-purpose flour
1 Tbsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 ½ cup sugar
1 cup unsalted butter, room temperature
4 large eggs
1 cup whole milk
1 tsp. vanilla extract

Cannoli Filling
1 cup whole milk ricotta cheese
 (drained in a fine-mesh strainer for 2 hours to remove excess liquid)
1 cup mascarpone cheese
½ cup confectioners sugar
½ tsp. vanilla
½ tsp. cinnamon
pinch of salt

Mascarpone Buttercream
1 cup (2 sticks) unsalted butter, room temperature
16 oz. Mascarpone cheese, room temperature
4-5 cups confectioners sugar
chopped pistachios

Whisk flours, baking powder, cinnamon, and salt in a bowl; set aside.
Cream butter and sugar, mixing until just light and fluffy. 
Add eggs 1 at a time until combined, 
scraping down the bowl after each addition.
Add flour mixture in three batches, alternating with two additions of milk 
and vanilla to batter until completely mixed scraping down the bowl as you mix.
  Scoop batter into baking cups filling about 2/3 full. 
Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
In a large bowl, mix filling ingredients using a wooden spoon. 
Cover and refrigerate until ready to fill cupcakes, at least 2 hours.
When ready to fill cupcakes, transfer the cannoli filling into a pastry
 bag fitted with a plain tip.
 Push the tip gently into the bottom of a 
cupcake and squeeze in the filling until the cupcake plumps.
 Continue with the remaining cupcakes.
Using an electric mixer fitted with the paddle attachment, 
cream butter and Mascarpone until light and creamy.
 Add sugar and continue beating until smooth.
Top with mascarpone buttercream.
Add chopped pistachios.
Chris added a cannolli shell to the top of each of the cupcakes,
and they look so cute!
Thanks for joining me today!
Stop by Mele Cotte and see this great recipe and so many others.

Check out what all the other Secret Recipe Club members made today.


  1. What fancy looking cupcakes. They must have been so incredibly good to eat.

  2. Very cool! I am thrilled you visited and chose the these cupcakes. They look lovely! And, thanks for the kind words. :) Happy Monday!

    Chris (

  3. Fantastic choice! These look too rich and decadent!

  4. mmmmmmmmmm much rather be eating a cannoli in this cupcake form! Looks absolutely scrumptious!

  5. These cupcakes are filled and topped with yumness and so are screaming my name!!!!!!!!!!!

  6. These look scrumptious, Teri! And your icing is piped so beautifully :)

  7. Someone had these at a party I went to recently and I didn't move fast enough to get one. So happy to have the recipe now!

  8. Holy cannoli! These look super and so professional, if you start selling them ill send you my address and ill test them out ;-)

  9. I love these cupcakes look amazing!

  10. These cupcakes look delicious--like something off of Cupcake Wars! :)

  11. Yum! I love cupcakes, and these look amazing. Love the incorporation of the cannoli flavors

  12. These look amazing!!!! What a great idea to make Cannoli cupcakes!!!!! The frosting looks amazing!

  13. Don't get me started on cannoli, one of my very very favorite desserts ever. Honestly I like the filling more than anything so these cupcakes are even more brilliant!

  14. Those look really decadent. I don't know if I'd jump on this recipe right away though because that mascarpone cheese is costly.

  15. oh my goodness! THese look amazing!!!!! LOVE Canoli, so would probably love these

  16. What a cleaver cupcake! This is a must make. Glad to be part of SRC group C with you!