Cannoli Cream Cupcakes

For the cupcakes:
Preheat oven to 350F. Line 2 cupcake pans with a total of 18 cupcake liners. Set aside.

Using a stand mixer with a paddle attachment, cream together 3/4 cup butter and white sugar until pale (about 5 minutes). Add the eggs, one a time, beating well after each addition. Add the 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.

Measure the cake flour by spooning into a dry 1 cup measuring cup and level the cake flour with a knife. Combine the 3 cups of cake flour with the baking powder, baking soda and salt. Whisk flour mixture with a wire whisk.

Add the flour mixture and 3/4 cup buttermilk alternately to the butter and sugar mixture, mixing well after each addition, and beginning and ending with the flour. Use a standard size ice cream scoop to fill prepared cupcake liners. Bake cupcakes for 16 – 18 minutes or until a toothpick comes out clean. Cool cupcakes for 15 minutes in the pan, then transfer to a cooling rack and allow to cool completely.

For the cannoli cream:
Combine strained ricotta cheese with 1/2 cup confectioner’s sugar, cinnamon, 1/2 teaspoon vanilla and 1/8 teaspoon almond extract until well blended. Set aside.

For the frosting:
Using a hand-held mixer, beat together 3 tablespoons butter, half and half, confectioner’s sugar and vanilla until well combined and smooth. Using a stand mixer with a whisk attachment, beat whipping cream until soft peaks form. Fold sugar mixture into whipped cream, careful not to overmix.

To fill the cupcakes, fill piping bag with cannoli cream.

Using a decorating tip (recommended: Wilton Bismark Tip 230), hold filled bag perpendicular to cupcake, inserting dip 1-inch deep into the center of the cupcake. Squeeze a small amount of cannoli cream into the cupcake. Set aside until all cupcakes are filled.

To frost the cupcakes, fill a clean piping bag with frosting. Using a decorating tip (recommended: Wilton Star Tip 1M), frost each cupcake beginning on the outer edge, piping inward towards the center of the cupcake.

If desired after frosting the cupcakes, lightly dust with shaved bittersweet or semisweet chocolate shavings.