Lemon & ricotta cupcakes
Member recipe

Lemon & ricotta cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Member recipe by

Cooking time

30 minutes cooling time

Servings

Serves 1 - 12 Muffins

Very lemony cupcakes with a little italian twist for absolute lemon fanatics

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 200g all-purpose flour
  • 150g sugar
  • 150g fresh ricotta
  • 120g butter, melted
  • 1 egg
  • 1 lemon, zested and juiced
  • 1 1/2 tsp baking powder
  • a few drops of almond essence
  • for the lemon-glaze:
  • 125g confectionar's sugar
  • 1 lemon, juiced

Method

    1. Preheat the oven to 180C/fan 160C/gas 5. Prepare the decoration: cut the yellow part of one lemon into thin stripes, and let them simmer in a pan with 200g water and 200g sugar for about 20 minutes. Let the lemon stripes cool in the syrup while you prepare the cupcakes.
    2. Prepare the dough: beat the eggs with the sugar for 2 or 3 minutes. Add,still beating, the butter, the ricotta, lemon juice and zest, the almond extract and, at the end, the flour previously sifted with the baking powder. The dough should be smooth and silky.
    3. Pour the dough into 12 muffin tins lined with paper cases (they should be filled at 3/4 of their height), and bake the cupcakes for 20-25 minutes in the oven untill golden. Allow to cool on a rack.
    4. Prepare the lemon glaze adding about the juice of half a lemon (you can use the one you zested for the decoration), and mix untill you get a very dense glaze.
    5. Pourone or two tbsp glaze over each cold muffin, add a few lemon stripes on top and let rest for 10-15 minutes before serving.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sailingrachel239's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Hmmmmm have tried a fantastic Olive lemon + ricotta cake before. These were a bit tough though

dalice's picture

I made small ones - baked them for about 12-13 minutes. also replaced flour and baking powder with SR flour.

redbrown's picture

Fantastic cakes. Every time I make them they are fought over and gone in no time. Only negative would be the decoration on top is not worth the time it takes to make as it is fiddly and tastes bitter

pookiebear's picture

Can someone please advise as to what 'all purpose flour' is? Is it plain flour or self raising?

daramckenna's picture

Very light and fluffy! Opted for a bit of vanilla essence rather than almond - lovely. Yes confectioner's sugar is the same as icing :o)

ginafaresin's picture

Made these today but the list of ingredients doesn't match the recipe! 200g of sugar in the decoration, for example, in item 1.
Item 4, I assume is the ICING and then the glaze (Item 5) goes over the top. Also I'm not sure what confectioner's sugar is, I assume its icing sugar???? Looks like icing in the picture. Anyway stumbled along and in the end came up with some nice cakes. Taste lovely, never put ricotta in cakes before. Used Amaretto in place of almond essence. Hic! 28% proof!

judithcalvercook's picture

These look great but what is confectioners sugar? Is it icing sugar?

elaines's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tempted by the ingredients and this beautiful photo, I made these gorgeous cakes for Sunday afternoon tea. Recipe very easy and results really good. Light-as-air cake and very tangy icing and lemon peel. One note: next time I will use 12 fairycake cases and a smaller tin next time as muffin cases too big for the quantity of cake mix.

Questions

Tips