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.
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
Frosting: good ole whipped cream
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|
|copyright © kayotickitchen.com|
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