Sunday, October 2, 2011

Almond Cupcakes and Cannoli Cream Icing

A few years ago, I almost lost my life over a cannoli.  Seriously!  I was at the Italian Festival in Wilmington Delaware and all I wanted was a chocolate chip cannoli.  I waited (and waited and waited) and FINALLY it was my turn. I ordered two chocolate chip cannoli's (because let's be honest one is never enough) and they gave them to me....stay with me here, this is where it takes a turn for the worst.  The person behind me, and next to me (on both sides) ordered a chocolate chip cannoli and the woman working the stand threw me under the a very high decimal. "SHE BOUGHT THE LAST ONE!" (insert pointed finger in my direction)  I might as well call her the department of transportation, she not only threw my under the bus, but under an etire fleet of busses full of angry and hungry Italians.

Deep Sniff.....

There's something beautiful about cannoli's....the marscapone, the almond flavoring, the perfect balance of sweet and savory.  So I started thinking about how I could satisfy my cannoli craving without having to fry the cookie and pipe in the the filling....and....DING! Cupcakes.

Delicious almond cupcakes with cannoli cream icing.  I can now move on from my traumatic Italian festival experience and have the first, and last cannoli, and no one will say a word!

Yummmmm......take a bite. You'll thank me later!

Almond Cupcakes: makes 12
1/2 cup softened butter
1 cup sugar
2 eggs
1 1/2 cup flour
1 tsp baking powder
1/2 cup half & half
1/2 cup vegetable oil
1 tsp almond extract

Cream butter, sugar, and eggs together until light and fluffy.  Sift dry ingredients together. Measure half & half and vegetable oil.  Add dry ingredients to butter mixture and alternate with cream and oil. Mix until combined. Pour into lined cupcake tin.

Bake 20-22min at 350 degrees.

let them cool.....then frost them with this

Cannoli Cream Icing
8oz softened marscapone
1 block softened cream cheese
1 stick softened butter
2 1/2 cups powdered sugar
1 tsp almond extract
1-1 1/2 cup mini chocolate chips

Whip butter, marscarpone, and cream cheese together.  Add powdered sugar until light and fluffy.  Using a spatula stir in almond extract and then chocolate chips.  I used an ice cream scoop to frost the cupcakes.  Yes, it was a lot of frosting. I have no shame. 


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