5. Kids Special

Cannoli cupcakes


  • 2 1/2 cups (375g) plain flour
  • 1 tsp baking powder
  • 1 1/2 cups (330g) caster sugar
  • 2 eggs
  • 1 1/2 cups (375ml) sunflower oil
  • 1 tsp white vinegar
  • 2 tsp vanilla extract
  • 1 cup (250ml) buttermilk
  • 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

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