Creamy ricotta brings out a cheesecake-like flavor in these luscious lemony gems. Blend tart blackberries into store-bought vanilla icing for an easy, naturally colorful finishing touch.
2 c. good quality part-skim ricotta
1/2 c. sugar
1 egg + 1 egg white
1 tsp. vanilla extract
3/4 c. cake flour
1 tsp. baking soda
1 dash salt
1 lemon, zested
6 tbsp. prepared vanilla buttercream
1/4 c. blackberries
Preheat oven to 350 degrees. Combine ricotta, sugar, one egg, vanilla, flour, baking soda and salt in a food processor. Blend until smooth. Gently fold in flour. Use an electric mixer to beat the egg white until soft peaks form. Fold the egg white into the batter. Spoon mixture into a lined cupcake pan, filling each cup about 3/4 of the way. Bake 20 minutes, or until the tops spring back when you touch them lightly and a toothpick inserted into the top comes out clean. Allow to cool completely. Meanwhile, mash the berries with a fork. Mix into the icing. When cupcakes are cool, spread about 1 tbsp. icing onto each of them. Top with whole blackberries or candied lemon peel.
Makes 12 cupcakes.
Recipe provided by Healthy. Delicious.