My dream vacation would be spending a week (or month...or year...) in Italy. First, I would tour the Colosseum, and then I would toss a coin in the Trevi Fountain. Next, I would dine at a cafe in Venice and then head to Sicily for a cream filled cannoli. But in reality, I'm here at home watching the rain pour from the sky for the second day in a row. My two Papillons, my precious "fur babies," are shaking from the sound of thunder and are hiding under the couch. Although it's not exactly vacation weather today, I found inspiration in my kitchen with these cannoli cupcakes. Italy will have to wait for another day, but right now I'm enjoying my cream filled cannoli cupcakes just I would if I were in Rome. And you know what they say, "When in Rome, do as the Romans do." So I might have to sample a couple more of these before the kids get home! I wouldn't want to disappoint my favorite country!
Cupcakes: One box white cake mix plus water, oil, and eggs, or ingredients for our recipe for white cake.
Whipped icing: One cup heavy whipping cream; 1/4 cup ricotta cheese; 1/4 cup mascarpone cheese; 1 cup powdered sugar; 1 tsp. vanilla
Garnish; Approximately 1/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Prepare cake mix according to package directions or prepare our recipe for white cake (see link above). Line a cupcake tine with liners to be removed after baking or generously spray pan (if no using a non-stick pan) with cooking spray. Fill cupcake liners 2/3 full of batter. Bake for 18-20 minutes or until golden on top and cupcakes come out clean when a toothpick is inserted into the center. Allow cupcakes to cool.
Whipped icing: Chill mixing bowl and whisk attachment of a stand mixer in refrigerator for at least one hour before preparing the frosting. Whisk the heavy cream on medium speed for approximately 3-5 minutes or until mixture is foamy. Turn mixer to medium-high speed and whisk until stiff peak form (approximately 3 minutes.) Add powdered sugar, mascarpone cheese, and vanilla. Place the ricotta cheese in a small bowl. Whisk for 1 minute. Add to ingredients in mixing bowl. Whisk ingredients in mixing bowl for one additional minute. Using a serrated knife, cut cupcake in half. Use a knife to spread a layer of cream between the cupcake layers and sandwich them together. Place the remaining frosting in a piping bag and swirl onto the center of each cupcake. Garnish with chocolate chips. Frosting is enough for approximately 12 cupcakes. Double if necessary.