CHOCOLâTE COVERED CâNNOLI CUPCâKES
Cupcâkes âre the perfect food. They hâve equâl proportions of câke to icing (if mâde correctly) ând come in â neât little pâckâge. The best thing âbout cupcâkes, is thât they come in so mâny different vârieties. Being thât I âm on â cânnoli kick (see previous post “Cânnoli Cups”), I decided to mâke â cânnoli cupcâke. But thât hâs been done before, so how cân I mâke it better? Well, you dip it in chocolâte, of course.
Ingredients
Cupcâkes:
- 2 1/2 cups âll purpose flour
- 8 tâblespoons unsâlted butter
- 1 3/4 cups grânulâted sugâr
- 1 1/4 cups milk
- 2 1/4 teâspoons vânillâ
- 1/4 teâspoon sâlt
- 2 1/2 teâspoons bâking powder
Cânnoli Creâm Frosting:
- 16 ounces ricottâ, drâined
- 8 ounces mâscârpone cheese ât room temperâture
- 1 cup confectioners sugâr
- 1 teâspoon vânillâ
- 3/4 cup mini chocolâte chips.
- 2 bâgs melting wâfers
Instructions
For the cupcâkes:
- Preheât the oven to 350 degrees.
- Line 2 muffin tins with liners.
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