Peach ricotta cupcakes

This easy cupcake recipe is made with ricotta and peaches, inspired by Italian baking, where ricotta is often used in cakes. The cupcakes are soft, moist and delicious — perfect for lunch or afternoon tea :).

Makes 12 cupcakes.

Ingredients for the peach ricotta cupcakes:

• 100 g butter
• 140 g caster sugar
• 3 large eggs, separated
• zest of 1 large lemon
• 2 Tbsp lemon juice
• 250 g ricotta
• 250 g plain flour
• 2 tsp baking powder
• 2 large peaches
• icing sugar, for dusting

All ingredients should be at room temperature. Stone the peaches and cut them into quarters, then cut each quarter into four slices.

In a mixing bowl, beat the butter and sugar together until very light and fluffy. Beat in the lemon juice, lemon zest and egg yolks, one at a time, mixing well after each addition. Add the ricotta and beat until combined. Add the sifted plain flour and baking powder, then fold gently with a spatula until just combined. In a separate bowl, whisk the egg whites until frothy and gently fold them into the batter.

Line a cupcake tin with 12 cupcake cases. Divide the batter evenly between the cases. Arrange the peach slices on top (about two slices per cupcake), skin-side up.

Bake at 160 – 170°C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, leave to cool slightly, then transfer to a cake stand. Dust with icing sugar.

Enjoy!