enters comes out clean. Cool cupcakes in muffin cups on wire
lways better!).
Arrange the cannoli shells on a serving tray
n oven.
Bake the cupcakes until they are golden and
advance of making the cannoli shells set the ricotta
ins (recipe makes 24 full-sized or 48 mini cupcakes--I like
east 4 hours-for the best texture. Put the flour, sugar
Cupcakes:
Bake the cupcakes as per the instructions on
egrees.
Lightly spray 12 cannoli tubes with spray oil.
CUPCAKES: Prepare cake mix according to
o inject pudding into the cupcakes.
Gently poke the decorator
Prepare Cannoli Pastry Shells; set aside.
Combine filling ingredients together with a large wooden spoon (Except the chocolate chips).
After filling is mixed well FOLD in chocolate chips.
Fill cannoli shells with mixture using a wet teaspoon to avoid sticking.
Chill for 1 - 2 hours to allow the filling to absorb the flavors.
Dust with powdered sugar before serving and enjoy.
Enjoyed best while sipping strong, hot coffee or Grand Marnier! :).
Strain ricotta cheese.
once strained, add to a food processor with a sweeping blade.
add sour cream, powder sugar, (cut up) cream cheese, heavy cream, vanilla extract.
blend until combined and texture is of cannoli texture and firmness.
taste and add additional things.
ooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL
in. (For British people, this recipe makes what we would think
Chocolate Cannoli Shells:
In a medium
To Make Cupcakes:.
Position the rack in
(Will fill 8 large cannoli):
Cream drained ricotta until
olors you want for your cupcakes.
Add a generous amount
n a bowl to make cannoli dough. Wrap in plastic wrap