Comments on: Lime and Ricotta Cupcakes

By: Linda rausch

Linda rausch — Sat, 21 Jan 2012 15:14:48 +0000

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

By: Ruth

Ruth — Sat, 21 May 2011 17:40:43 +0000

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.

By: intesar

intesar — Mon, 14 Feb 2011 21:00:20 +0000

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

By: Kay

Kay — Mon, 14 Jun 2010 15:19:11 +0000

@ Natalie:

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

By: natalie

natalie — Mon, 14 Jun 2010 15:17:05 +0000

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

By: TasteStopping

TasteStopping — Tue, 11 May 2010 17:43:51 +0000

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

By: Linda

Linda — Mon, 19 Apr 2010 20:49:21 +0000

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!

By: jo

jo — Thu, 01 Apr 2010 14:59:52 +0000

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

By: melania

melania — Mon, 29 Mar 2010 14:19:44 +0000

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. :)

By: Gwen

Gwen — Fri, 26 Mar 2010 04:39:30 +0000

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. ;-)