Cannoli are Sicilian pastry desserts. The singular is cannolo (or in the Sicilian language cannolu), meaning “little tube”, with the etymology stemming from the Latin “canna”, or reed. Cannoli originated in Sicily and are an essential part of Sicilian cuisine. They are also popular in Italian American cuisine and in America are known as a general Italian pastry, while they are specifically Sicilian in origin (in Italy, they’re commonly known as “cannoli siciliani”, Sicilian cannoli).
Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta cheese and chopped succade. They range in size from “cannulicchi”, no bigger than a finger, to the fist-sized proportions typically found in Piana degli Albanesi, south of Palermo, Sicily.
Cannoli meets Cupcake , and they fall in love.
Chocolate Chip Cupcakes
1 box of Duncan Hines White Cake Mix
3 Large Eggs
1 1/3 cup Water
2 Tablespoons Vegetable oil
1 cup Mini Chocolate Chips
-Blend eggs until they foam, then add water and oil. Stir in the cake mix and fold in the chocolate chips.
-Bake at 350 for about 21 mins or until a toothipick comes out clean. It is ok if you hit melted chocolate. Cool.
2 cups Ricotta Cheese
1 cup White Sugar
1 Teaspoon Vanilla Extract
-Blend together and set aside.
-Once cupcakes are cool, use a small spoon to scoop out the center of the cupcake and then fill.
Vanilla Cinnamon Buttercream
1 stick of unflavored Crisco
1 stick of unsalted butter, softened
1 lb Powdered Sugar
3 Tablespoons Milk
1 Tablespoon Vanilla Extract or Vanilla Bean Paste
1 Teaspoon Cinnamon
Cocoa to dust the tops.
-Blend all of the ingredients on low until combined and then whip on high until smooth.
-Top the filled cupcakes using a 1M piping tip by making a rosette. Dust with cocoa powder.