Ricotta and Raspberry Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 egg
- 0.333 cup sunflower oil
- ¾ cup Ricotta cheese
- 1 ¼ cups frozen Raspberries
- 1 ¾ cups all-purpose flour
- 2 tsps Baking powder
- ½ cup sugar (scant)
- 1 pinch salt
- For the cream topping
- 5 ozs white chocolate
- 2 ½ cups powdered sugar
- 0.333 cup unsalted butter
- ⅛ cup cream (18% fat)
- pink Food coloring
- To decorate
- edible, silver Bauble
- sugar heart (decorative)
- butterfly Sugar decoration
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Grease 10-12 muffin cups.
2.
Mix together the egg and oil in a mixing bowl until blended. Stir in the ricotta.
3.
Sift in the flour and baking powder and stir into the mixture with the sugar and salt until just combined. Gently stir in the raspberries.
4.
Spoon into the cups and bake for about 20 minutes until risen and golden. Cool in the cups.
5.
For the cream topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
6.
Beat the butter and icing sugar until fluffy and pale, then beat in the cream and melted chocolate until smooth.
7.
Put half the mixture into a bowl and stir in a few drops of pink colouring.
8.
Spoon each mixture into 2 separate piping bags and pipe a swirl of each colour on top of each cake.
9.
Sprinkle with silver baubles and decorate with sugar butterflies and hearts.
