Lemon & ricotta cupcakes

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

Recipe uploaded by

sigrid

1 rating 5

Recipe by sigrid

Member

Difficulty and servings

Makes 12 muffins

Preparation and cooking times

30 minutes cooling time

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.
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.
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.
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.
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.

Latest comments and suggestions

Elaine

17 February 2008

Elaine rated and commented on this recipe

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.

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calvercooks

20 February 2008

calvercooks commented on this recipe

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

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GinaRecipes

21 February 2008

GinaRecipes commented on this recipe

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!

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Dara

22 February 2008

Dara commented on this recipe

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)

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Gilly

24 February 2008

Gilly commented on this recipe

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

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redbrown

25 April 2008

redbrown commented on this recipe

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

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dj

21 February 2009

dj commented on this recipe

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

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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

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Difficulty and servings

Makes 12 muffins

Preparation and cooking times

30 minutes cooling time

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

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