Cannoli Cupcakes
SImple, elegant and delicious! This beautiful mini-treat is perfect for any celebration. The creamy mascarpone topping adds the perfect ending to an already perfectly moist cake!
Equipment
- 2 Mini-cupcake pans
- Stand Mixer
- hand mixer
- Large Mixing Bowl
Ingredients
- 2 eggs
- 1 cup granulated sugar
- 1 1/4 tsp pure vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees
- Line 2 mini-muffin pans with paper liners
- Using a stand mixer with a paddle attachment, beat the eggs and sugar until light and fluffy
- On low speed, add the vanilla and vegetable oil and beat until combined
- On medium speed, add the sour cream and beat until combined
- Add flour, baking powder, baking soda and salt and beat until smooth
- Fill the mini-cupcake liners 1/2 full-do not overfill
- Bake for 12-15 minutes, (edges slightly brown) or until a toothpick comes out clean
- Let cool completely
- Using a piping bag with the flower tip, pipe cannoli cream on top
- Sprinkle mini-chocolate chips on top
- Refridgerate
