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!
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