Cannoli Cream-Filled Carrot Cupcakes
Been feeling reflective and meditative this entire, very holy weekend. It’s rare that I quiet my mind enough to reflect on the wonderfull-ness of my life and I have to say, it feels good to really feel it! So I will be doing this more often.
In terms of food, I’ve been experimenting with cream-filled cupcakes. Frostings, icings, and cream fillings are not things I tackle due to their complexity, as I have written so many times. I’m seeking a creamy, high-quality flavor that would not be easy to create and I try my best to keep things as simple as possible yet, it may be time to branch out and grow.
These carrot cupcakes were a big hit from colleagues at work and if you enjoy the flavors of cinnamon, spice and cream cheese frosting, the cannoli cream filling takes the flavor and texture to another level.
Try these special cupcakes on this oh so special day, they will transform your holiday baking tradition.
Cannoli Cream-Filled Carrot Cupcakes (with Cream Cheese Frosting, of course)
Carrot Cupcake (Yield = 16 cupcakes)
Dry ingredients: 1 cup flour, ¾ cup whole wheat flour, 1 cup sugar, 1 teaspoon baking powder, 1 ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon each – salt, all-spice, and nutmeg,
Wet ingredients: 3 eggs, ¾ cup canola oil, 1 ½ tablespoons fresh grated ginger, ½ teaspoon rum extract (or vanilla)
Add-ins: 3 cups of grated organic carrots, ½ cup pecan pieces (or walnuts or raisins).
Process: add all dry ingredients to a large bowl; add wet ingredients to a smaller bowl and mix well; combine the wet into the dry and mix well; fold in carrots and pecans. Bake at 350 F degrees for about 20 minutes.
Cannoli Cream Filling
Ingredients: 1 ¼ cups ricotta cheese, 4 ounces cream cheese, ½ cup confectioners’ sugar, ½ teaspoon vanilla, ¼ teaspoon cinnamon, 1 cup of fresh whipped organic cream.
Process: add all ingredients except cream, to a food processor and process until smooth; fold the whipped cream into the processed mixture. Use a long tubular piping tip and bag and insert into cooled cupcake to fill. See this video for more instruction.
Cream Cheese Frosting
Ingredients: 4 ounces cream cheese, 4 ounces butter, 1 ¼ cup confectioners’ sugar, 1 teaspoon vanilla, 1 cup whipped organic cream.
Process: mix all ingredients except the whipped cream together; fold in the whipped cream.
Thursday, March 5th – SnowDough Day
Hard to believe this was just five days ago in NYC…
It was a black & white day this snowy Thursday I ventured down to the lower east side to finally make my pilgrimage to the Doughnut Plant.
I had a few appointments that forced my out so when in Rome…
This much snow just astounded me as I made my way through it. I didn’t gripe just easily accepted it because what else could I do? As I carefully walked across Grand Street I noticed the snowfall did not stop others from venturing out. So not only did I have to walk slowly to keep from falling down I also had to try to keep from bumping into people who were out and about as the heavy snowfall obscured our vision. A woman plopped down right at my feet and as I helped her up she tried to warn me not to walk where she did so I wouldn’t fall. Nice!
These images in the snow were taken with frozen fingers but it was years since I’d been making plans to come down here and I wasn’t leaving without proof.
I had such a pleasant time here at the Doughnut Plant on Grand Street. Not only are the delicious doughnuts, prepared with mostly organic and local ingredients reason to come by but the atmosphere is so cheerful and pleasant.
Look at all the unique flavors (fingers still frozen and glasses fogged).
I ordered their lemon poppy-seed yeast doughnut and a regular coffee. I got my coffee but no doughnut and wondered if they were frying one up as I waited. After drinking half of my coffee I finally inquired and the counter person was surprised and immediately presented me with not only my lemon poppy-seed but a chocolate doughnut too. He said this one’s for you as a courtesy. Okay, I’m not one to turn down a doughnut (ever) but being that it was chocolate (and I need to track my calories as well ;-)), I graciously refused. However he wrapped up one of the Plant’s most popular flavors, Dulce de Leche, and offered it to me which I did accept. Nice!
Of course I had to take just one more home with me for later because they had so many flavors to choose from and when would I get over here again, right?
I took home their coconut, cream-filled doughnut. I can’t say which of the three I’ve tried I liked best; honestly they were all so memorable.
If you need a place to meet up for coffee during the week (I hear weekends this place is packed), make it the Doughnut Plant on Grand Street. It’s my new favorite place.