When I was visiting New York for the first time in 2011 it was September and in Little Italy the San Gennaro festival was taking place. I’m telling you, that is the destination for foodies! Every inch you looked at you found great food! People were walking, eating, chatting and just enjoying the great company and food. Savoir vivre like our french friends would say. Of course I had to try different things, especially the sweet stuff! I loved eating cannoli, which consist out of fried dough filled with a ricotta cream. Of course in Little Italy there were so many different filling options! Since then I missed that flavor and tried to combine that in a cupcake. And that’s how my cannoli cupcakes were born – topped with ricotta and chocolate! And don’t worry, for this cupcake you don’t need to fry anything! Not this week anyway!
- 180g Mehl / 1½ cup flour
- 1½ TL Backpulver / 1½ tsp baking powder
- 1 Prise Salz / 1 pinch of salt
- 200g Zucker / 1 cup sugar
- 110g Butter / ½ cup butter
- 2 Eier / 2 eggs
- 1 TL Vanille Extrakt / 1 tsp vanilla extract
- 100g Saure Sahne / ½ cup sour cream
- 140g Mascarpone / ⅔ cup mascarpone
- 140g Ricotta / ⅔ cup ricotta
- 5 EL Puderzucker / 5 tbsp icing sugar
- 350ml Sahne / 1½ cup heavy cream
- 60g Puderzucker / ½ cup powdered sugar
- 2 EL Kakao / 2 tbsp cocoa
- ½ TL Vanille / ½ tsp vanilla
- 3 EL Schokodrops / 3 tbsp chocolate chips
- Mehl mit Backpulver und Salz vermengen. Beiseite stellen. - Combine flour with baking powder and salt. Set aside.
- Butter mit Zucker verrühren, einzeln Eier hinzugeben. Zum Schluss Vanille unterrühren. - Beat butter and sugar, add eggs slowly and separately. At the end add vanilla.
- Mehl mit saurer Sahne abwechselnd zum Teig geben und vermengen. Teig auf 12 Papierförmchen verteilen und bei 180°C 18 Minuten lang bei Umluft backen. Abkühlen lassen. - Add flour and sour cream to batter and mix well. Divide batter between 12 cupcake liners and bake for 18 minutes at 350°F. Let them cool.
- Mascarpone und Ricotta per Hand mit einem Silikonspatel vermengen und solange rühren bis keine Klümpchen mehr vorhanden sind. Zum Schluss Puderzucker unterrühren. Mit einem kleinen Löffelchen die Creme auf jeden Cupcake flach verteilen. - Combine mascarpone and ricotta cheese and mix per hand with a rubber spatula until lump free. Add icing sugar and mix well. Spread this cream on every cupcake using a small spoon.
- Sahne, Puderzucker, Kakao und Vanille langsam per Hand verrühren. Anschliessend Sahne mit einem Rührgerät steif schlagen. Dekorativ auf jeden Cupcake auf die Käsecreme spritzen. Mit Schokoladendrops dekorieren. - Combine heavy cream, icing sugar, cocoa powder and vanilla using a spoon. Beat heavy cream to a stiff peak and decorate each cupcake with chocolate cream. Sprinkle some chocolate chips on top.
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