I found that the perfect vehicle so far, has been these Cannoli Cupcakes. A vanilla based cupcake, light, tender and airy (honestly, you cannot tell these are keto), topped with your sweet and creamy traditional cannoli filling.
For the cupcake, I used my basic cake recipe, and poured them into a 24 count muffin tin. They turned out perfect!
The cannoli cream, I used a mix of whole milk ricotta and mascarpone cheese. It created the perfect texture for topping these cupcakes. Then we topped them off with chocolate chips and crushed pistachio nuts. DELICIOUS!!!
CUPCAKE INGREDENTS:
- 1 batch of my basic cake recipe
CUPCAKE INSTRUCTIONS:
- Preheat oven to 350F.
- Evenly distribute the cake batter into the 24 count muffin tin. (we also used foil cupcake liners).
- Place on the middle rack for 15-20 minutes, or until a skewer comes out clean.
- Allow to cool completely before frosting with Cannoli Cream.
CANNOLI CREAM INGREDIENTS:
- 2 cups whole milk ricotta cheese
- 1 cup mascarpone cheese
- 1/3 cup stevia/erythritol blend sweetener
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- crushed pistachios (for topping)
- chocolate chips (for topping)
CANNOLI CREAM INSTRUCTIONS:
- Add the ricotta and mascarpone cheeses to a medium sized mixing bowl and beat with a hand mixer on medium, until the cheeses are well combined. Approx 1 minute.
- Add in the sweetener and continue to beat on medium, until the sugar has completely dissolved. Approx 2-3 minutes.
- Add in your vanilla extract and cinnamon. Beat until well combined.
- Refrigerate if not using immediately.
CANNOLI CUPCAKE ASSEMBLY:
- After the cupcakes have fully cooled, add the Cannoli Cream to a piping bag and frost the cupcakes.
- Top with chocolate chips and crushed pistachio nuts.
- ENJOY!!
PRODUCTS WE USE:
- KITCHEN AID MEASURING SPOONS/CUPS
- HAMILTON BEACH FOOD PROCESSOR
- SILICONE RUBBER SPATULA
- STAINLESS MIXING BOWLS
- BLACK AND DECKER HAND MIXER
- 24 PIECE NONSTICK MUFFIN PAN
- BAKING/COOLING RACK
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