These delicious and decadent cupcakes are a combination of our best version of cannoli cream filling along with an orange zest & vanilla gluten-free cupcake, topped with chocolate ganache, cannoli cream, sliced almonds & citron. Anyone saying gluten-free is flat & tasteless hasn't tasted these. The taste is amazing...and they are easy to make. If you're a cannoli fan, you will love these cupcakes.😋 😋
Anyone who knows Barbara knows she's a cannoli snob! She compares every cannoli she tastes to her favorite Italian Bakery in Lindenhurst, New York (including the cannoli we had in Italy). There are so many versions of cannolis throughout Italy and every Italian neighborhood throughout the United States that it would be impossible to choose which one is best... So, we set out to incorporate the best of all the cannolis we've ever tried and are so happy to share our best version with you. ❤️❤️
4½ lbs whole milk ricotta (drained overnight to remove all excess liquid)
1½ lbs granulated sugar
1 Tablespoon vanilla extract
2-3 drops cinnamon oil (or 1 tsp ground cinnamon)
1/4 cup citron, diced
1/4 cup candied orange peel, diced
4 oz semi-sweet Mini chocolate chips (may substitute with bittersweet chips, depending on your preference.)
Using a stand mixer with the paddle attachment, place the drained ricotta cheese into the mixing bowl, mix the cheese on lowest speed to combine and smooth.
Add granulated sugar and allow to mix in until dissolved completely. The texture should be smooth, not grainy.
Add the vanilla & cinnamon oil.
Mix until incorporated. Do not overmix.
Gently fold in the citron, candied orange and mini chocolate chips.
Place in a pastry bag and refrigerate until ready to pipe into cannolis & serve.
Before piping, cut the tip of the pastry bag large enough to allow the chips to pass through.
Notes: If using ground cinnamon, your cannoli filling will not be white.
Do not fill cannoli’s until ready to serve or your shells will be soggy.
Cannoli Cream Filling can also be used for cakes, cupcakes, and as a pastry filling.
Did you ever have a cranberry orange Duncan Donuts muffin? If you did then you know they are absolutely amazing! We always loved to get these muffins with a cup of coffee while out shopping together. It became the highlight of our shopping excursions. We are proud to say we achieved that same moist & flavorful combination in our Twiins Cranberry Orange Bundt Cake. No need to wait for a special occasion. Make this bundt cake anytime and it will disappear in the blink of an eye (especially if Jack is nearby)! This is another example of how baking gluten-free is just as delicious in taste and texture as traditional flour is. ❤️❤️
2¾ cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
2 Tablespoons Red Mill Gluten-Free 1 to 1 Baking Flour (for cranberry coating to prevent cranberries from sinking to the bottom)
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt, pink Himalayan
3/4 cup unsalted butter, room temperature
2 cups granulated sugar
2 tsp vanilla extract
2 Tablespoons orange zest
1/3 cup fresh orange juice
1 cup sour cream (we use Daisy)
4 large eggs
1/4 cup canola oil
2¼ cups fresh or frozen cranberries (roll in 2 Tablespoons of the flour above to coat prior to folding into the cake mixture, no need to thaw frozen)
Powdered sugar for topping
Preheat oven to 350ºF.
In a large mixing bowl whisk together 2¾ cups flour, baking powder, baking soda, and salt. Set aside.
Using the paddle attachment of a stand mixer beat the butter & sugar until light & fluffy.
Add 1 egg at a time then mix in vanilla.
On low speed, mix in orange zest then slowly add orange juice and the oil until well blended.
Slowly mix in 1/2 cup at a time, the dry ingredients from step 1 above, alternate with sour cream and finish with the dry ingredients.
Continue to mix on low, scraping bowl as needed until just combined. Do not overmix.
Add the flour-coated cranberries and gently fold them into the batter.
Spray a 10-inch bundt pan with cooking spray or grease with butter & flour.
Pour batter into bundt pan and bake 50-65 minutes depending on your oven. Test with a toothpick. Toothpick should come out clean.
Remove from oven. Let sit about 30 minutes then remove and continue to cool on wire rack.
Sprinkle with sifted powdered sugar when completely cooled.
Serve and enjoy!
Serving Suggestions: Enjoy plain or top each slice with a scoop of French Vanilla ice cream, gelato or a dollop of whipped cream.