You can never have too many American recipes, so give Cannoli Cupcakes a try. This recipe makes 24 servings with 589 calories, 13g of protein, and 40g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have heavy cream, flour, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.
Anweisungen
1
For the cupcakes: Preheat a convection oven to 325 degrees F. Line 24 regular-size cupcake pans with liners.
Zutaten, die Sie benötigen
In Kleine Stücke Schneiden
Kochausrüstung, die Sie verwenden werden
2 Esslöffel SPLENDA® Braunzuckermischung
2
Combine the flour, orange zest, baking powder and salt in a bowl. In a stand mixer, cream the sugar and butter on medium speed until light and fluffy, 4 to 8 minutes. Slowly add the eggs one at a time, scraping the bowl as needed.
Zutaten, die Sie benötigen
1 1/3 Tasse Melasse
Weißbrot, Dünn Geschnitten (ca. 18 Scheiben)
2 Tassen Gehackte Pekannüsse, Optional
Miniatur-Vanillewaffeln
Zuckermais, Zusätzliche Brezeln Und Ovale Schokoladen-Sandwich-Kekse Mit Cremefüllung (ganz Und Zerbröselt)
Add the vanilla extract and orange oil to the mixer. On low speed, gradually alternate adding the flour mixture and the milk, beginning and ending with the dry ingredients, and mix until smooth.
Zutaten, die Sie benötigen
(empfohlen: Pillsbury Grands! Kekse)
Lila Geschenkpapier
Zuckermais, Zusätzliche Brezeln Und Ovale Schokoladen-Sandwich-Kekse Mit Cremefüllung (ganz Und Zerbröselt)
Bananen, In 1/4 Zoll Dicke Scheiben Geschnitten
Kochausrüstung, die Sie verwenden werden
42 Rote Schnur-Lakritze
4
When the mixture is smooth, divide the batter evenly into the prepared cupcake liners.
Place the chocolate in a medium heat-proof bowl. In small saucepan over medium heat, bring the heavy cream and sugar to a boil ensuring the sugar is completely dissolved.
Zutaten, die Sie benötigen
Tassen Bittersüße (60 Prozent Kakao) Schokoladenstückchen (empfohlen: Ghiradelli)
6 Unzen Halbsüße Schokolade, In 1/2-Zoll-Stücke Gehackt (empfohlen: Ghirardelli)
For the almond cream: In a stand mixer with the whisk attachment, beat the cream, sugar and almond paste until the cream is firm enough to pipe on the cupcakes but not too stiff and buttery.
Cut a small hole the size of an apple core in each cupcake and fill with the cannoli cream. Pipe a small amount of ganache on the entire surface of the cupcake and do the same with the almond cream. Top with toasted almonds.