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Lime and Ricotta Cupcakes
Look what I found in my inbox! No, not the cupcakes or the photos (I wish), but the recipe for these incredible Lime and Ricotta cupcakes.
Someone—and I’m not naming names—felt the new site deserved a festive opening and what better way to celebrate than with cake, right? But instead of being a really good friend and ordering a HUGE 6 layer cake saying: “Kay, you totally rock! Please, adopt me.” I got a recipe. And not just a recipe, it actually came with a “Bake ‘em this weekend, hmmkay?” request attached to it. I’m not feeling the love.
But that’s okay. I’ve got cupcakes. I’ve got the tastiest and limiest cupcakes. Who needs love anyway? I should feel a lot better after I eat three of them.
Ingredients:
1 cup + 4 tbsp all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar (scant)
3 1/2 oz butter (salted)
5 tbsp Ricotta
2 large eggs
1 lime
Frosting: good ole whipped cream
Directions:
Add 1 1/2 tsp baking powder and 1/2 tsp salt to the all-purpose flour. If you use unsalted butter go for 1 tsp salt instead. Sieve it all.
Grate the lime zest and add it to the flour mix.
Squeeze out the juice. This is the best form of flavor. Lime zest and juice are love.
3 1/2 oz softened butter. I always use salted butter. Add 1 cup sugar (scant) and mix until light and fluffy.
Add 5 tbsp ricotta and beat until even fluffier! Don’t worry if you still have some ricotta left, you can always use it to make one of my favorite recipes, a divine pastrami sandwich that will melt on your tongue.
Separate two large (or 3 smaller) room-temperature eggs. Add the yolks to the batter.
Keep beating until the yolks have blended in. You could also add 1/2 a tsp vanilla extract, if you like.
Add a pinch of salt to the egg-whites. See, I literally used a pinch! Beat the egg-whites until you can draw peaks.
Alternately add the flour and lime juice, make sure you begin and end with flour.
Gently fold in the egg-whites. I said ‘fold’, not stir like a maniac or you beat out all the air. And then you’ll come here complaining about your cupcakes coming out wrong, and you’ll scream at me and I’ll have to ban you. Real messy. So just fold it in, okay!
Line a standard muffin tin with cute liners. Cute is a big factor! Fill them 2/3 of the way with the batter.
Bake them in a pre-heated oven at 350F (180C) for 25 minutes until a toothpick stuck in the center comes out clean.
I wasn’t sure what frosting to use. Then I just decided to go for a whirl of whipped cream and what do you know, it was the absolute best choice. The whipped cream against the luscious lime flavor was so incredibly good. If you like limey foods, you’re are definitely going to be blown away by these!
Kay’s Recipe Card
Click here for printable size.
| Lime and Ricotta Cupcakes | |
| Ingredients |
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| Directions |
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| copyright © kayotickitchen.com | |
Yay! i love to be the 1st to comment!
I looove the flavour of lime and these look scrumptious!
I think that I will go for a cream cheese frosting, though.
Thanks, Kay!
@Aadila:
Let me know how it turns out with cream cheese frosting, okay! I’d probably add some lime juice to that as well.
That is some great looking muffin :) And yes I do like lime, so you know I just have to make these sometime in the future. Yep another card to my recipe box :)
These look really great, Kay! Love the blue liners, too. I have a very similar recipe on my site that uses a cream cheese frosting if someone is looking for that. It’s here: http://www.lanascooking.com/2010/01/22/lime-cupcakes/
These look perfect for a party I’m hosting Saturday!
Nice! I love lime!
@Lana:
I might just steal your frosting recipe :)
They look incredibly good and I bet they taste even better. *bows in admiration* :)
This recipe and your pictures look wonderful! I also love your new format (at least I think it’s new) and the printable version of your recipe. Very cool!!!
Please help yourself! What’s mine (recipes, anyway) is yours!
Kay – I ADORE the new-look site!! It’s gorgeous (hoping it’s new – having trouble keeping up with my fave blogs!).
No trouble commenting… a slight issue with drooling on the keyboard though!
:-)
BB
Hey Kay, The whipped cream looks stabilized. Is it? What do you use to stabilize? Gelatin? Cornstarch? Or do you just have it somewhere in your recipes?
I am going to make these, they sound yummy
OMG!!! I gotta make ‘em
@Kim:
No, this wasn’t stabilized! Just cream and sugar!
Cup cakes in blue liners are a nice color combo!
I love lime with cream cheese so this sounds great to me! Lovely photos!
A great redesign>
Dropfood make you easy to share a recipe
thanks for adjusting the color in your categories, I can see it perfectly now. You do “rock”
@Bobby:
You’re welcome! I’m totally feeling the love :)
Love the new site and love these cupcakes!
This looks wonderful and I’ll make them this weekend.
Kay – It would be fantabulous if when you take a photo of your finished baked goods, you’re able to show the insides to show us the crumb. That’s always the most interesting part of the finished product to me and one of the things I use to decide to bake something.
But even if you don’t, just keep on keeping on with these terrific recipes. I really love your site and, while I don’t comment much, I print most of your recipes and have tried several. I am now a gouda cheese fan. ;-)
I made these beautiful cupcakes this weekend. I used cream cheese instead of ricotta. They turned out fantastic. These might just be my favorite cupcakes ever. They’re wonderful even without whipped cream or frosting. Thank you so much for this recipe. :)
Lime and cheese, both delicious combinations and these cupcakes look gorgeous.
I’ve made this twice since I saw this on foodgawker. It’s been a huge hit. I’ve been icing with buttercream – cause who doesn’t love buttercream. Thanks for the great recipe!