Ah, pop culture references. For someone who’s never read or sat through any of The Godfather books or movies, I know plenty from that alone. Hence the title of this post, because I’m easily amused. I give you Cannoli Cupcakes.
And yeah, I know The Godfather (at least the second one) is supposed to be great and all that–As much as I love Mafia stories, I find The Godfather boring and sluggish. Maybe the books are better, I don’t know. I don’t intend to find out either. But back to the Cannoli Cupcakes:
We actually have an Italian restaurant here in Brookings now, which we do not frequent, much to my chagrin. But they offer cannoli as a dessert. And they are delicious. I took the bulk of them to work and several people proclaimed them the best I’ve ever made.
Preheat the oven to 375 degrees F. Line 2-3 muffin tins with paper liners and set aside. In a medium bowl whisk together the flour, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed, until light and fluffy. Add the eggs one at a time, then the vanilla and Marsala.
On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour. Fold in the ricotta. Fold in the chocolate chips.
Using a large (3-Tbsp.) scoop, add the batter to the pans. Bake the cupcakes 22-25 minutes or until a toothpick inserted into the center comes out clean. Cool the cupcakes in the pans for 10 minutes before removing and cooling completely on wire racks.
To make the frosting, beat together the butter and shortening. Add the vanilla bean paste. On low speed, begin adding the powdered sugar. Thin the frosting with the half & half, using only enough to reach the desired consistency. Pipe or frost the cooled cupcakes as desired.