This easy and simple cupcake recipe is made with ricotta cheese and peaches. This idea comes from Italian cakes, where they often use ricotta cheese. The cupcakes are soft, moist and delicious! Perfect for lunch or afternoon tea :).
Yields: 12 cupcakes.
Ingredients for 12 cupcakes:
- 100 g butter
- 140 g caster sugar
- 3 large eggs, separate the yolks and egg whites
- zest 1 large lemon
- 2 Tbsp lemon juice
- 250 g ricotta cheese
- 250 g plain flour
- 2 tsp baking powder
- 2 large peaches
- powdered sugar, for sprinkling
All ingredients should be at room temperature. Destone the peaches and cut them into quarters, then each quarter into another four slices.
In a mixing bowl, beat the butter and sugar together until very light and fluffy. Beat in lemon juice, lemon zest and egg yolks, one by one, beating the ingredients to combine completely after each addition. Add the ricotta cheese and beat until the ingredients combine. Add sifted plain flour and baking powder, and mix with a spatula to combine the ingredients, no longer. In a separate bowl, beat the egg whites and gently mix into the batter.
Line a cupcake tin with 12 cupcake cases. Transfer the batter into them, evenly dividing them between the cases. Place slices of peaches onto the cupcakes (about two slices in each cupcake) with the skin up.
Bake at 160 – 170ºC for 25 minutes or until a stick inserted into the cupcakes comes out dry. Take them out of the oven, let them cool for a while and then place them on a cake stand. Sprinkle with powdered sugar.
Enjoy!
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