WON'T BE GOING HERE DAILY

Made Fresh Daily
226 Front St., Financial District

Since I am never really in the financial district, I forced my friends to stop at Made Fresh Daily one day when we happened to be in the area. The décor, both inside and out, was very simple. White everywhere, including the tables. I approached the counter and saw two sets of cupcakes, regular sized and mini. They only had 1 type of large left, but 2 minis so I opted to have one of each of the minis. They were $1.50 each, even more expensive than Baked by Melissa! I tried the chocolate butterscotch and the chocolate cheesecake. The chocolate butterscotch was chocolate cake with vanilla buttercream topped with chocolate ganache. Not sure how they incorporated the butterscotch, but I tasted it only slightly. The chocolate cheesecake was chocolate cake with “cheesecake” (tasted just like cream cheese) frosting on top and topped with graham cracker crumbs. The only cheesecake-like part of the cupcake was the graham crackers. Both were average, overall. Now I know there’s no (good) reason to return to the Financial District for cupcakes.

peace, love, cupcakes
michy

LEAVE THE GUN, TAKE THE CANNOLI (CUPCAKE)

Cannoli Cupcakes

Adapted from Sugarcrafter
Makes 24 cupcakes

Ingredients

For the cupcake:
2 and 1/2 cups flour
2 and 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
1/2 cup butter, softened
3 eggs
1 1/2 tsp vanilla
1 Tbsp Marsala wine
1 cup milk
1 cup ricotta cheese
1 tsp orange zest
2 Tbsp powdered sugar
1 cup chocolate chips

For the frosting:
3 sticks butter, softened
2 tsp vanilla extract
6 cups powdered sugar
3 Tbsp milk
1 vanilla bean, split and scraped

Directions


Preheat the oven to 375 degrees, and line two muffin pans with 24 cupcake wrappers. Mix all of the dry ingredients together in a medium bowl.

In another bowl, mix together the butter, eggs, vanilla, Marsala wine, and milk. Add in the ricotta cheese, orange zest, and powdered sugar. Mix in the dry ingredients, and then stir in the chocolate chips.

Pour the batter into the cupcake liners. Bake for 20-25 minutes. Remove the cupcakes from the pans and allow to cool.

Meanwhile, you can make the frosting. Place butter in the bowl of an electric mixer and beat until creamy. Add in the powdered sugar, one cup at a time until well incorporated and frosting has stiffened. Add in vanilla extract. Mix in the milk, and then the vanilla from the vanilla bean.

Once cupcakes have cooled completely, frost them and decorate with chocolate chips.