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.
copyright © kayotickitchen.com

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    33 Comments »

    1. 1

      I have to tell you that, not only do these look and sound fantastic, but I deeply appreciate a recipe for a cupcake (or any cake for that matter) that is from scratch. I always make my own, but for some reason find a lot of recipes out there that simply doctor a box mix. Oh…I just can’t wait to try these. Thanks for sharing!

      Best,
      Casey

      TasteStopping on May 11, 2010 @ 7:43 pm Reply
    2. 2

      What brand are the cupcake liners. They are cute! Do they bake up that pretty without bleeding through?

      natalie on Jun 14, 2010 @ 5:17 pm Reply
    3. 3

      @ Natalie:

      You can see in the photos how they came out. I honestly can’t tell you the brand, no idea.

      Kay on Jun 14, 2010 @ 5:19 pm Reply
    4. 4

      Thankyou, very nice I did it for my Kids pass exam party ..

      intesar on Feb 14, 2011 @ 10:00 pm Reply
    5. 5

      Hi – My adult son just turned me onto your site. LOVE it! How do you keep those super cute liners so vibrant and crisp looking? After the baking, my paper liners hardly show off their design, as they are sort of greasy/baked from the batter.

      Ruth on May 21, 2011 @ 6:40 pm Reply
    6. 6

      Your blog is just beautiful~  very talented with cooking and photography ~ LOVE IT ~

      Linda rausch on Jan 21, 2012 @ 4:14 pm Reply
    7. 7

      Just found you through, what else?, Pintrest.  Am dying to try these.  Thanks for sharing and also, the printable recipe format is divine.  Would look so sweet framed! 

      Paije on Oct 15, 2012 @ 4:53 pm Reply
    8. 8

      Salivating over it. .love the flavour of lime! very comforting. All my sadness will thrown away xD

      daphne on Oct 22, 2012 @ 5:43 am Reply

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