Try this cannoli cupcakes recipe, or contribute your own.
Suggest a better descriptionPrepare cake mix batter according to package directions. Fill paper-lined jumbo muffin cups 3/4 full. Bake according to package directions for 24 - 48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat 1/2 cup cream until stiff peaks form; set aside. In a large bowl, combine the ricotta cheese, confectioners sugar, Mascarpone cheese and extract until smooth. Fold in pistachios and reserved whipped cream.
Cut the top off each cupcake. Spread or pipe cupcakes with cheese mixture; replace tops. In a small saucepan, melt white baking chocolate with remaining cream over low heat; stir until smooth. Remove from the heat. Cool to room temperature. Spoon over cupcakes; sprinkle with chocolate curls. Refrigerate leftovers.
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 601 | ||
Calories from Fat: 253 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.1g | 37 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 36.2mg | 11 % | |
Sodium 492.3mg | 17 % | |
Potassium 318.7mg | 8 % | |
Total Carbohydrate 85.1g | 25 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 81.4g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 601
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