Cannoli Cupcakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups sugar
1 teaspoon vanilla
1 cup buttermilk or sour milk*
3/4 cup miniature semisweet chocolate pieces
1 recipe Ricotta Frosting
1/2 cup chopped pistachio nuts
2 tablespoons grated chocolate
*****************Ricotta Frosting****************
1 cup butter -- softened
1 teaspoon vanilla
1 Dash salt
8 cups powdered sugar
1/3 cup ricotta cheese
2 tablespoons milk

1. Allow butter and egg whites to stand at room temperature for 30
minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with
paper bake cups. In a medium bowl stir together flour, baking powder,
salt, and baking soda. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with
an electric mixer on medium to high speed for 30 seconds.
Add sugar and vanilla; beat until combined. Add egg whites, one at a
time, beating well after each addition. Alternately add flour
mixture and buttermilk to butter mixture, beating on low speed after
each addition just until combined. (Batter may appear
curdled.) Fold in chocolate pieces.

3. Spoon batter into prepared muffin cups, filling each about two-thirds
full. Use the back of a spoon to smooth out batter in cups.

4. Bake for 15 to 18 minutes or until a wooden toothpick inserted in
centers comes out clean. Cool cupcakes in muffin cups on wire
racks for 10 minutes. Remove cupcakes from muffin cups. Cool
completely on wire racks.

5. Just before serving, spoon Ricotta Frosting into a pastry bag fitted
with a large round tip. Insert tip into the top of each cupcake;
squeeze some of the frosting into the center of each cupcake.
Generously pipe remaining frosting onto tops of cupcakes. Sprinkle
with pistachio nuts and grated chocolate. Store, covered, in the
refrigerator. Makes 24 (2-1/2 inch) cupcakes.

Ricotta Frosting: Yield: 4 cups

In a large mixing bowl beat butter with an electric mixer on medium to
high speed for 30 seconds.

Beat in vanilla and salt.

Gradually add 4 cups of the powdered sugar, beating until combined.

Beat in ricotta cheese.

Beat in additional powdered sugar.

Beat in milk until frosting is light and fluffy and reaches a piping
consistency.

Source: "http://www.bhg.com/recipe/cupcakes/cannoli-cupcakes/ Jan 2012"
Start to Finish Time: "2:00"
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NOTES : Tip *Test Kitchen Tip:To make 1 cup sour milk, place 1
tablespoon lemon juice or vinegar in a glass measuring
cup. Add enough milk to make 1 cup liquid. Let stand for 5
minutes before using.
•Make Ahead Tip Make-Ahead Directions:Store frosted
cupcakes in a single layer in an airtight container in the
refrigerator for up to 2 days.