Cannoli Cupcakes ( recipe from Simply Beautiful Homemade Cakes

• Vegetarian

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 cup Brown sugar, light
  • 1 Chocolate chips, mini
  • 3/4 tsp Cinnamon, ground
  • 1/2 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract, pure
  • 1 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter, unsalted
  • 2 cups Mascarpone cheese
  • 6 tbsp Milk
  • 6 tbsp Sour cream

• Liquids

  • 2 tbsp Water

Found on itsyummi.com

Description

Ingredients

• 6 tablespoons (3 ounces) unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 6 Tablespoons sour cream, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3 large egg whites, room temperature
• 1 1/4 cups (6.6 ounces) all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 Tablespoons (3 ounces) milk
• 2 Tablespoons (1 ounce) water
• 2 cups mascarpone cheese, room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Mini chocolate chips

Directions

• Preheat oven to 350 degrees F and prepare a cupcake pan with paper cupcake liners.
• In a large mixer bowl, cream the butter and sugars together until light and creamy, about 3-4 minutes. Add the sour cream and vanilla extract and mix until well combined.
• Add the egg whites, one at a time, and mix until combined. Scrape down the sides of the bowl as needed.
• In a small bowl, whisk together the baking powder, cinnamon and salt. In a small measuring cup, whisk together the milk and water. Alternately add the flour and milk to the batter, mixing well after each addition, beginning and ending with the flour. Mix until well incorporated.
• Fill the cupcake liners about half full with batter. Bake the cupcakes for 15-17 minutes or until a toothpick inserted into the center comes out clean.
• Let cupcakes cool in the pan for 2-3 minutes before transferring them to a cooling rack to cool completely.
• Beat the mascarpone cheese, powdered sugar and vanilla extract together on medium-low speed until smooth. Be careful not to over mix as the mascarpone can get thin and watery.
• Place frosting into a piping bag fitted with Wilton Tip 1M, 2D, or Ateco 844. Frost the tops of the cupcakes, then garnish with mini chocolate chips and a light dusting of powdered sugar.