Holy Cannoli Cupcakes Recipe


Nutrition

Cal/Serving: 212
Daily Value: 11%
Servings: 12

Low-Sodium
Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat9g14%
Saturated5g27%
Trans0g0%
Carbs30g10%
Fiber0g2%
Sugars17g0%
Protein3g6%
Cholesterol67mg22%
Sodium110mg5%
Calcium72mg7%
Magnesium6mg2%
Potassium53mg2%
Iron1mg5%
Zinc0mg2%
Phosphorus110mg16%
Vitamin A304IU6%
Vitamin C0mg0%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg8%
Niacin (B3)1mg5%
Vitamin B60mg1%
Folic Acid (B9)36µg9%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K1µg1%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Holy Cannoli Cupcakes
Ben Fink

Oh, do I love cannoli, but the shells can be a huge pain to make. They take so long, they have to be just right, and when they break, it's game over. So one day when my girls and I were baking cupcakes (for Milania to take to school for her birthday), we decided to make a cannoli cupcake. It's really a regular cupcake, filled with cannoli cream, and then topped with a special chocolate frosting.

I'm proud of my homemade cupcake recipe for three reasons: There's no vegetable oil in it, it's fairly light (½ cup yogurt and ½ cup butter instead of the traditional 1 cup butter), and you can whip up the batter in a snap in a single bowl. All the dry ingredients get mixed together and then all the wet ones get added in.

1.75
Ratings16

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, at room temperature, cubed
  • 1/2 cup low-fat plain yogurt
  • 1 large egg plus 2 large egg yolks, at room temperature
  • 1 teaspoon vanilla extract

DIRECTIONS

Position a rack in the center of the oven and preheat to 350 degrees.

Put paper liners in a standard 12-cup muffin pan. In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter, yogurt, egg, egg yolks, and vanilla extract. Mix with an electric mixer on medium speed for 3 minutes, occasionally scraping down the sides of the bowl with a rubber spatula.

Divide the batter evenly among the cups. Bake until the cupcakes are golden brown and a wooden toothpick inserted in the center of a cupcake comes out clean, 20-25 minutes. Remove from the oven and let cool in the pan for 5 minutes.

Recipe Details

Adapted from "Fabulicious! Teresa's Italian Family Cookbook" by Teresa Giudice (Running Press, 2011)

Servings: 12
Cuisine: Dessert
Special Designations: Kid-friendly

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3 Comments

tdm-35-icon.png

No, you're not crazy, it's not there.

bobberqer's picture

Am I missing the canolli cream recipe ????

chefskbrooks's picture

I'm going to enjoy this website.

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