Cannoli Cupcakes are not only beautiful they are delicious!
The same awesome flavors of the traditional Italian Easter Cassata Cake
Stuffed with vegan cannoli cream and a light brushing of rum syrup!
Cutest marzipan cake toppers are really simple to make
And add a stunning and elegant touch to these cannoli cupcakes!
Watch the video tutorial for the making of this recipe!
No affiliation with any product or company mentioned below
Notes for Success:
Make your own Almond Paste for the marzipan here!
My yellow cake recipe listed below works great with a gluten free blend!
I’ve used Bob’s Red Mill AP Gluten Free blend many times with great results!
In the video I mentioned that I thought it could use more sugar in the cannoli filling
But after one day in the refrigerator I changed my mind and decided that the 1 cup as listed below is the perfect amount of sweetness
These cupcakes were so much better on day two!
For those who are alcohol free you can simply omit the rum soak or try Ritual Zero non alcoholic rum!
Cannoli Cupcakes
Ingredients
For the Marzipan:
- 7 ounces Almond Paste 195g
- 2 cups Confectioners Sugar 240g
- 4 Tbs Corn Syrup 60ml
- ½ teaspoon Rose extract *optional
For the Sweet Ricotta Filling:
- 14 ounces Firm Tofu 390g
- 1 cup Confectioners Sugar 120g
- 1 cup Vegan Mini Chocolate Chips 130g
- 2 teaspoon Orange zest
- 2 teaspoon Vanilla Extract
- 1 cup Vegan Whipped Cream
For the Rum Syrup:
- ½ cup Granulated Sugar 100g
- ½ cup Water 118ml
- 4 Tbs Rum 60ml
Instructions
- Preheat your oven to 350° Line your cupcake molds with paper liners
- Prepare the bakery style yellow cake recipe as instructed on that recipe post, then divide the batter into the cupcake molds, filling 3/4 full
- Bake for 20 minutes then turn the oven down to 300°F for another 5-10 minutes or until the cakes are springy to the touch when you gently press the centers.
- Meanwhile prepare your favorite buttercream recipe & separate about ½ cup for the buttercream roses decoration *optional
- Next prepare the simple syrup by bringing the sugar & water to a boil in a small sauce pot. Once it boils, let it boil for 1 minute then remove from heat & add the rum. Set aside to cool
- Next make the Marzipan dough by combining the almond paste with the corn syrup in your electric mixer bowl & cream smooth
- Add the sifted confectioners sugar & rose extract & mix until it comes together like a smooth pliable dough
- Roll the marzipan thin & cut out the cupcake toppers with a cookie cutter
- I used a blowtorch to lightly toast the edges of my marzipan decorations
- Next prepare the sweet ricotta cheese filling by gently squeezing out any excess water from the tofu (* I do not press it, just a gentle squeeze is good)
- Place it into your food processor & pulse until it resembles the thick creamy texture of ricotta cheese.
- Transfer to a large mixing bowl & add the sifted confectioners sugar, vanilla extract, orange zest & mini chocolate chips
- Whip the vegan whipped cream to medium peaks then fold into the ricotta cheese mixture
- Hollow out the cooled cupcakes & brush each one with about 1 Tbs of the rum syrup
- Fill each cupcake with about 2Tbs of the sweet ricotta filling
- Pipe a Buttercream ring onto the top then place the marzipan topper over that
- Pipe with chocolate decorations *optional & the roses with the remaining buttercream
The recipe for Cassata Cupcakes is wonderful. I tried this recipe and turns a mouth-watering dish. Thanks for providing a great recipe. Grateful!