Mar 22, 2010

Lime and Ricotta Cupcakes

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.  
Lime and Ricotta Cupcakes  



Grate the lime zest and add it to the flour mix.
Lime and Ricotta Cupcakes  



Squeeze out the juice. This is the best form of flavor. Lime zest and juice are love.
Lime and Ricotta Cupcakes  



3 1/2 oz softened butter. I always use salted butter. Add 1 cup sugar (scant) and mix until light and fluffy.
Lime and Ricotta Cupcakes  



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.
Lime and Ricotta Cupcakes  



Separate two large (or 3 smaller) room-temperature eggs. Add the yolks to the batter.
Lime and Ricotta Cupcakes  



Keep beating until the yolks have blended in. You could also add 1/2 a tsp vanilla extract, if you like.
Lime and Ricotta Cupcakes  



Add a pinch of salt to the egg-whites. See, I literally used a pinch! Beat the egg-whites until you can draw peaks.
Lime and Ricotta Cupcakes  



Alternately add the flour and lime juice, make sure you begin and end with flour.
Lime and Ricotta Cupcakes  



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!  
Lime and Ricotta Cupcakes  



Line a standard muffin tin with cute liners. Cute is a big factor! Fill them 2/3 of the way with the batter.  
Lime and Ricotta Cupcakes  



Bake them in a pre-heated oven at 350F (180C) for 25 minutes until a toothpick stuck in the center comes out clean.
Lime and Ricotta Cupcakes  



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!  
Lime and Ricotta Cupcakes  



Kay’s Recipe Card

Click here for printable size.

Lime and Ricotta Cupcakes
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
  1. 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 the lime juice in a small bowl.

    Cream the sugar and butter.Add the ricotta and beat until fluffy. 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 and beat 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. Line a standard muffin tin with liners and fill them 2/3 of the way with batter.

    Bake them in a pre-heated oven at 350F (180C) for 25 minutes until a toothpick stuck in the center comes out clean.
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    33 Comments »

    1. 1

      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 on Mar 22, 2010 @ 10:55 am Reply
    2. 2

      @Aadila:

      Let me know how it turns out with cream cheese frosting, okay! I’d probably add some lime juice to that as well.

      Kay on Mar 22, 2010 @ 11:04 am Reply
    3. 3

      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 :)

      Arrisje on Mar 22, 2010 @ 1:47 pm Reply
    4. 4

      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/

      Lana from Never Enough Thyme on Mar 22, 2010 @ 2:30 pm Reply
    5. 5

      These look perfect for a party I’m hosting Saturday!

      Lori on Mar 22, 2010 @ 10:37 pm Reply
    6. 6

      Nice! I love lime!

      sjaak on Mar 22, 2010 @ 11:29 pm Reply
    7. 7

      @Lana:

      I might just steal your frosting recipe :)

      Kay on Mar 22, 2010 @ 11:33 pm Reply
    8. 8

      They look incredibly good and I bet they taste even better. *bows in admiration* :)

      Claudia on Mar 22, 2010 @ 11:41 pm Reply
    9. 9

      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!!!

      Renee @kudoskookies on Mar 22, 2010 @ 11:42 pm Reply
    10. 10

      Please help yourself! What’s mine (recipes, anyway) is yours!

      Lana from Never Enough Thyme on Mar 22, 2010 @ 11:46 pm Reply
    11. 11

      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

      Bush Babe on Mar 23, 2010 @ 12:19 am Reply
    12. 12

      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?

      Kim on Mar 23, 2010 @ 1:30 am Reply
    13. 13

      I am going to make these, they sound yummy

      Madeline on Mar 23, 2010 @ 1:37 am Reply
    14. 14

      OMG!!! I gotta make ‘em

      Carolina on Mar 23, 2010 @ 5:40 am Reply
    15. 15

      @Kim:

      No, this wasn’t stabilized! Just cream and sugar!

      Kay on Mar 23, 2010 @ 8:31 am Reply
    16. 16

      Cup cakes in blue liners are a nice color combo!

      PeachRainbow on Mar 23, 2010 @ 2:53 pm Reply
    17. 17

      I love lime with cream cheese so this sounds great to me!  Lovely photos!

      Valen on Mar 23, 2010 @ 9:10 pm Reply
    18. 18

      A great redesign>
       
      Dropfood make you easy to share a recipe

      dropfood on Mar 24, 2010 @ 7:58 am Reply
    19. 19

      thanks for adjusting the color in your categories, I can see it perfectly now.  You do “rock”
       

      Bobby on Mar 24, 2010 @ 6:36 pm Reply
    20. 20

      @Bobby:

      You’re welcome! I’m totally feeling the love :)

      Kay on Mar 24, 2010 @ 7:38 pm Reply
    21. 21

      Love the new site and love these cupcakes!

      Maria on Mar 25, 2010 @ 5:04 pm Reply
    22. 22

      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.  ;-)

      Gwen on Mar 26, 2010 @ 6:39 am Reply
    23. 23

      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. :)

      melania on Mar 29, 2010 @ 4:19 pm Reply
    24. 24

      Lime and cheese, both delicious combinations and these cupcakes look gorgeous.

      jo on Apr 1, 2010 @ 4:59 pm Reply
    25. 25

      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!

      Linda on Apr 19, 2010 @ 10:49 pm Reply

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