The Burtons LOVE Cannolis!! All four of us love them! Our favorite place to get cannolis is a little pizza place called Tony’s that we like to go to after church. As we were savoring our heavenly dessert… the kids asked me if I could make them at home. I’m totally on board except for the fact that frying things makes me anxious… it is messy if you don’t have a fryer built into your countertop. Someday, when I have my dream kitchen, I will have a summer kitchen where we can hose down all of the grease splatter…. and then I’d be happy to make lots and lots of cannoli shells! I decided we could enjoy the flavors of cannoli, but skip the frying and make cupcakes instead. The results were amazing. My toughest critics are in love! Success!!
Glitter Girl enjoying her Cannoli!
And here is my representation! Not too sweet, just creamy and super yummy.
The cupcakes are unbelievably moist and flavorful! And my secret is in the eggs…. but more about that later!
Next, sift together the dry ingredients. Flour, baking soda and baking powder, and salt.
Cream together butter and sugar and coconut oil. Add egg yolks and vanilla.
Cream your mixture, alternatively add in dry ingredients and milk
Back to the eggs….. With the egg whites we reserved, whip them until soft peaks form. The kids were a huge part of this recipe, from the writing of the recipe to helping me make it! Monkey Man loves using the mixture!
This recipe makes 2 dozen cupcakes which is nice!
Monkey Man also helped with the batter! Let’s just say not all the cupcakes were the same size… but they all tasted really good and he was happy! win win….
Bake at 350 degrees for 13-15 minutes or until the tops are golden.
While the cupcakes were cooling, we made our cannoli cream!! I used a combination of ricotta and mascarpone… I love the richness of the mascarpone and the texture it gives the cream is nice! I also added powdered sugar, cinnamon, and vanilla.
Cream these ingredients…. then add in mini chips. Cream together the heavy cream until soft peaks form and fold into the cannoli cream mixture last.
And, we have our cannoli cream! I didn’t use fancy equipment…. just a simple gallon bag with the corner cut off. Easy peasy.
And there we go….. in love…. a new fave! I can’t wait for you guys to try this one!
- 5 eggs, separated
- 1/2 cup butter, softened
- 1 cup coconut oil, melted
- 1 cup sugar
- 1 tbsp vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 1 cup whole milk ricotta
- 1 cup mascarpone
- 3/4 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/4 cup heavy cream
- 3/4 cup mini chocolate chips, plus more for garnish
- Cream together butter, sugar and oil. Separate eggs. Add egg yolks and vanilla to creamed mixture. (Reserve egg yolk mixture.) Sift dry ingredients. Alternatively add dry ingredients and buttermilk. Whip egg yolks until they form soft peaks. Gently fold into cupcake batter.
- Mix together ricotta, mascarpone, powdered sugar, cinnamon and vanilla until creamy. Fold in chocholate chips. Whip the heavy cream until light peaks form. Gently fold into Cannoli Cream. Allow cannoli cream to chill for an hour before piping onto cupcakes. Garnish with more chocolate chips.