Chopped pistachios and chopped dark chocolate, to serve
500g fresh ricotta, drained
1/2 cup (110g) caster sugar
1 tsp vanilla extract
300ml pure (thin) cream, whisked to stiff peaks
1.Preheat the oven to 180°C and line two 12-hole cupcake pans with paper cases.
2.Sift the flour, baking powder and sugar together into a large bowl. In a separate bowl, whisk the eggs, oil, vinegar, vanilla and buttermilk together until combined. In 2 batches, add the egg mixture to the flour mixture and beat with electric beaters until smooth.
3.Fill paper cases three-quarters full with batter, then bake for 20-25 minutes until lightly golden and a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
4.For the cannoli icing, whiz the ricotta, sugar and vanilla in a food processor until smooth. Transfer mixture to a bowl and fold in the cream until combined.
5.Spoon ricotta icing onto the cooled cupcakes, then scatter with pistachios and chocolate. Serve immediately