Mega Trip: Italy- Cannoli Cupcakes

Its been far too long since my last Mega Trip recap and I'll tell you why. Have you ever really wanted to try and make something, but was too afraid that it wouldn't turn out that you put it off until tomorrow? For me, its the traditional Cannoli that I adore yet freak me out. So, when faced with Mothers' Day and missing my mom so much that I wanted to challenge myself to make the perfect cupcake, I decided to tackle my fear and finally present Mega Trip Italy's cupcake, Cannoli Cupcakes. 

High from Oktoberfest in Munich Germany, we took the train to Venice, Italy. I've been to Venice a few times with work and was looking forward to seeing the romantic city with my husband. To my dismay, my husband was less than impressed and his highlight was the beautiful train ride from Germany to the city. 

Don't get me wrong, I enjoyed the train ride, but for me, there is something magical about Venice. Venice is one of the most beautiful cities in the world. It is a place that has little shops and restaurants in every nook and cranny, it is an island that has no roads, and is connected by many bridges of canals filled with gondolas and small boats. Who could help but fall in love with its beautiful architecture while discovering by foot all the city has to offer. 

I very much enjoyed all the walking and beautiful architecture of Venice, the Moreno glass and Italian leather hand bag shopping, and the frequent stops at outdoor cafes for a refreshing glass of Prosecco. 

Another highlight of the trip, was that we were able to take a day trip to the island of Moreno to see the hand blown glass created. All over the city were intricate glass statues of vibrant colors.

To sum up my Venice experience, I made for you an Italian inspired rendition of the traditional cannoli (one of my favorite Italian desserts). Cannoli Cupcakes have a Vanilla Bean Cupcake base with a Cannoli Filling and a Dark Chocolate Mascarpone Buttercream Frosting and topped with a Mini Chocolate Dipped Cannoli. 

And just in time for Mothers' Day!

Very Vanilla Cupcakes
adapted from The Cupcake Project Ultimate Vanilla Cupcake
preheat oven to 400 degrees

1 cup caster sugar
10 ounces cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup of unsalted butter, softened
1/3 cup of vegetable oil
2 large eggs, room temperature
2 tsp vanilla bean paste
1 tbsp of pure vanilla extract
1/3 cup of sour cream, full fat
2/3 cup heavy whipping cream

1. In a large mixing bowl, mix together cake flour, baking powder, baking soda, sugar, and salt. 
2. Add butter and mix on medium-low speed for three minutes. You will end up with a very fine crumb texture. 
3. In a small mixing bowl, whisk together eggs, sour cream, oil, cream, and vanillas until smooth. 
4. Slowly add the egg mixture to the flour mixture and mix with a wooden spoon until just combined. Do not over mix. 

Fill cupcake liners just over 1/2 full. Makes about 18 cupcakes. Bake for 12 minutes. Because of the high temperature, they will appear golden brown with specks of vanilla bean. Set aside to cool.

Cannoli Filling

adapted from Grace's Sweet Life

1 1/2 cup fresh ricotta, drained 

1/2 cup powdered sugar, sifted

1 tsp vanilla bean paste 

1 tbsp finely diced candied orange peel (optional)

1. Place drained ricotta in the bowl of a stand mixer fitted with the paddle attachment. Beat the ricotta on medium speed for 2 to 3 minutes or until smooth.
2. Add powdered sugar and vanilla. Beat until fluffy and very smooth. Add more powdered sugar as desired.
3. Stir in candied peel if desired.

Place filling in an airtight container and refrigerate. Core cupcakes and fill with Cannoli Filling, reserving some cream for cannoli shells. Add mini chocolate chips if desired. 

Cannoli Shells

adapted from Grace's Sweet Life

3 ounces flour
1/2 tsp salt
1 1/2 tsp caster sugar
1 tsp unsweetened cocoa powder (not Dutch processed)
1 tbsp vegetable shortening
3 tbsp sweet Marsala wine
Vegetable Oil for frying
1 egg white, lightly beaten

Chocolate Dip
mini chocolate chips

1. Sift flour, salt, sugar and cocoa into the bowl of a stand mixer. Whisk to combine well.
2. Attach paddle attachment to stand mixer. Add the vegetable shortening and mix on low speed for a few minutes, flour mixture should resemble fine crumbs.
3. With mixer on low speed add the wine one tablespoon at a time, mixing to make dough that is as stiff as pasta dough. If the dough doesn’t gather into a mass, gradually add some or all the entire remaining tablespoon of the Marsala wine.
4. Place the dough onto an unfloured work area and knead for 3 minutes. Shape dough into a ball, flatten and wrap in plastic wrap. Let rest at room temperature for 1 hour.
5. Bring a pot of oil to 350 degrees.
6. Roll dough very thin and cut into rounds with a small biscuit cutter. 
7. Shape round unto mini cannoli form using egg white to close.
8. Using tongs, carefully slip form into hot oil and move around with tongs until lightly browned. Take out of oil and place on paper towel to absorb excess oil. After a few minutes slip form out of shell.
9. Repeat with remaining rounds.

Makes about 20 mini cannoli. Cool completely before dipping in chocolate. Add sprinkles and mini chocolate chips if desired.  Only when ready to serve, fill shells with remaining Cannoli Filling.

Dark Chocolate Mascarpone Frosting

8 oz mascarpone, room temperature

1/2 cup unsalted butter, room temperature

1/2 cup dark chocolate Dutch processed cocoa powder

1 1/4 cup powered sugar

1 tsp vanilla bean paste

1/4 tsp salt

2 tbsp whipping cream

1. In the bowl of a stand mixer fitted with the whisk attachment, cream mascarpone and softened butter.
2. Add vanilla, cocoa and salt. Mix well.
3. Add as much powdered sugar and whipping cream to get desired consistency. Mix well.

Place in piping bag and chill until ready to frost cupcakes. Top with cannoli and serve.