lemon & ricotta cupcakes

Little pots of sunshine.
Little pots of sunshine.

When life gives you lemons…

… say ‘thank you’. Because you’re about to make something wonderful.

My favourite flavour of dessert is lemon, every time. There’s something bright and rather astonishing about it that’s always refreshing, and when that sharpness is tempered by something smooth and silky like yoghurt or cream… my goodness. All bets are off.

Lemon and ricotta: a truly spectacular combination.
Lemon and ricotta: a truly spectacular combination.

I’m not the only one who’s wild about this particular combination; lemon and ricotta is totally a thing. There are cookies, there are cakes, there’s pasta and pancakes and crepes and ravioli. There’s a whole world out there going nuts for lemon and cheese, and it’s spectacular.

I don’t know why I’m so late to the party, but I’m glad I came.

Spring is nearly here.
Spring is nearly here.

These adorable little cupcakes make me think of spring, of warm sunshine yet to reach its full heat, of little parties in the garden and afternoon tea with friends. They’re sweet, they’re tart, they’re incredibly exciting, and you must have them immediately.

Lemon and ricotta cupcakes
For the cupcakes:
200g plain flour
1½ tsp baking powder
1 large egg
150g caster sugar
120g butter, melted
150g ricotta
1 lemon (juice and zest)
1 tsp vanilla essence
For the icing:
125g icing sugar
Juice of 1 lemon

Sift the flour and baking powder together, then set aside.

In a large bowl, whisk the sugar and the egg together, then whisk in the butter, ricotta, lemon juice and zest, and vanilla essence.

Add the flour and whisk until the mixture is smooth and creamy.

Spoon the batter into 12 cupcake cases and bake at 180C for 25 minutes. Remove and allow to cool on a wire rack.

Meanwhile, make the icing by mixing sugar and the lemon juice together until it forms a thick paste. Spread on the cupcakes. The icing will set firm and dry to the touch.

Little darlings.
Little darlings.
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