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
Notes
Be sure to read all the notes for success above the recipe
Storage Cassata Cupcakes must be kept refrigerated & will stay fresh for up to 5 days loosely wrapped to prevent drying.
Tried this recipe?Let us know how it was!