After making cannoli last week, there was no way I could just leave it at that; they were too good. Plus, I had a bunch of filling left over that I didn’t want to go to waste. The first idea I had was to use it in cupcakes, and let me tell you, it was the right thing to do. I made a very simple vanilla bean frosting to top them off, and people raved about them and the frosting in particular. They were definitely a big hit! Here’s what you’ll need:
- 2 and 1/2 cups flour
- 2 and 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 1/2 tsp vanilla
- 1 Tbsp Marsala wine
- 1 cup milk
- 1 cup ricotta cheese
- 1 tsp orange zest
- 2 Tbsp powdered sugar
- 1 cup chocolate chips
For the frosting:
- 1 and 1/2 sticks butter, softened
- 3/4 cup shortening
- 1 and 1/2 tsp vanilla extract
- 6 cups powdered sugar
- 3 Tbsp milk
- 1 vanilla bean, split and scraped
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.
In a different, larger bowl, mix together the butter, eggs, vanilla, Marsala wine, and milk. Also note that I need new mixing bowls, as evidenced by the huge chip in the side (I have no idea how that happened!).
Add in the ricotta cheese, orange zest, and powdered sugar. Mix in the dry ingredients, and then stir in the chocolate chips.
Pour the batter into cupcake liners, 24 in total. Bake for 20-25 minutes. Remove the cupcakes from the muffin pans to a cooling rack.
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.
Frost the cupcakes once they have cooled completely, and top with additional chocolate chips if desired. Look at those lovely flecks of vanilla!