Grads + Cannoli Cupcakes
This past month felt like it flew by and I'm sure that's partially because it was packed with things to do, people visiting, and too many events. I know we're only a few days into August, but I'm already feeling like it's going to continue into this month. I'm also fairly certain that a day hasn't gone by where I haven't said that I hate summer. I know, I know everyone loves it, but I'm a winter and spring lover. Not to mention, this summer in SoCal has been killer in the weather department. I don't think I can take one more humid and muggy day. I don't even work outside (unless I'm lugging furniture into people's cars) so I shouldn't be complaining, but I swear the air conditioning doesn't work and I'm now referring to my walk from my car into the building as the walk of death, no matter the time of day. Also, I think I can count on one hand the amount of people I know that actually have air conditioning in their house - and no, living near the beach doesn't help. It did motivate me to chop off my hair though so there's that (I'll insert a preview at the end so you can see the difference).
None of that had to do with what I actually sat down to write, but hey, it happens okay? This past weekend we went to the last of the graduation parties this year. One for high school and one for middle school. I thought I'd share the photos from both as well as a recipe for the cupcakes I made for the latter.
Sarah and Alessandro's party was super fun and you can never go wrong with a taco bar! They were so delicious I didn't even take photos. Honestly, it was the best taco man I've ever had at a party and that's saying a lot. The shrimp tacos were by far my favorite, but he also made bacon chicken tacos which were up there on the amazing factor. Plus, a dessert bar with the most delicious cake pops!! Their parents are both the absolute sweetest and the party came out really beautiful. Mario and I adopted Sarah as you can see in the first picture. I'll also throw in 1 of 100 photos I found on my phone that I don't remember leaving at the table haha.
For Gigi's 8th grade Promotion party, I lent her some of my mom and I's vintage stash for her photo booth and some pieces to put on the dessert table. Her request was pink and gold and her mom went all out! I should have brought my camera but I forgot because that's life when it's hot outside. We're lucky if my brain is even working through all of the mush. I didn't even have time to think about taking pics of anything except the dessert. I was asked to make cupcakes for the party and for some reason I thought it would be a good idea to make Cannoli Cupcakes from scratch for my very first time. I also thought it would be a good idea to pick up the tower of 60 macarons while I was in the middle of baking. It sounds reasonable, but that's because I didn't tell you that I was making 80 of them. The party was in La Mirada where I grew up, so about 40ish minutes from where I live now. I figured I'd bake all of the cupcakes that morning and then make a million pounds of mascarpone frosting (I'll get to that in a sec) and frost them at her house so they wouldn't get messed up. The problem with that was that it was HOT and I kept the frosting cold and wonderful up until the cupcakes needed to be frosted - which is when it then started melting in the heat. If I said that was fun I'd be lying haha. But, hey, Mario liked them and he doesn't like dessert so that's saying a lot. This is the original recipe, but I'll put my two cents recipe below.
In my personal experience it made about 18 cupcakes per batch.
WHAT YOU SHALL NEED:
- 6 tbsp unsalted butter, at room temperature
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 6 tbsp sour cream
- 1 1/2 tsp pure vanilla extract
- 3 large egg whites
- 1 1/4 cups all purpose flour
- 2 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp milk
- 2 tbsp water
For the most part, these are ingredients you would have at home anyway. Plus, the cake came out so good you could use it for lots of different things besides cupcakes! Or even change up the frosting.
1. Preheat the oven to 350F and place your cupcake liners. I went for white because later I put lace cupcake wrappers over them.
2. In a large mixing bowl, (with your mixer on the lowest setting) cream the butter, sugar, and light brown sugar until light in color and fluffy. Then, add the sour cream and vanilla extract and mix until well combined. Add 1/3 of your egg whites and then mix well. Add the remaining 2 egg whites and mix until well combined. In this step you'll need to make sure you're scraping the sides of the bowl because a lot of the ingredients get raised.
3. Combine the flour, baking powder, cinnamon and salt in a medium bowl, then combine the milk and water in a small measuring cup. Add half of the flour mixture to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining half of the flour mixture and mix until well combined.
4. Fill the cupcake liners about 2/3 of the way up with batter. Bake the cupcakes for about 17 minutes, then allow to cool. They do raise, but when you take them out and leave them to cool, they lose their fluff and get much smaller so add batter to your liking.
- 2 cups mascarpone cheese, at room temperature
- So, I checked all of my local places and was only able to find it at Albertson's. Now, this is where I suggest you don't make this recipe in bulk because the containers are 1 cup in comparison to this recipe. In other words, you would need 2 containers per 18 cupcakes you make. Now, this is where I say use your judgement because I definitely think I could've made about half of what I did for 80 cupcakes and been fine. I don't personally pile it very high and also this isn't your typical heavy frosting... and it did melt at a fast pace being that it was almost 100 degrees outside so I didn't use much, but totally your choice.
- 2 cups confectioners’ sugar, plus more for dusting cupcakes
- 1 tsp vanilla extract
- mini chocolate chips
- OR you could totally do chocolate shavings. I had a split second where I almost did that instead. You know, the things they put on Peppermint Mochas at Starbucks. Soooo good. But I figured I should stay true to actual cannoli's.
1. To make the frosting, beat the mascarpone cheese, confectioners' sugar (aka powdered) and vanilla extract together on low speed until smooth. Do not overbeat or mix on high because Mascarpone separates when over mixed. Mix until just combined. When you initially start mixing it's going to seem like it's not combining, but give it a minute and you'll see the consistency you want as you scrape the sides and make sure you get all of the powdered sugar.
2. Pipe the frosting onto the cupcakes and top with mini chocolate chips. Sprinkle with confectioners' sugar and store in the refrigerator until ready to serve.
Voila that is all!! Oh and the macarons I got are from here, my favorite place to buy them!