Lemon ricotta cupcakes

Cheese in a cupcake form – delicious, lemony cupcakes adorned with a unique meringue frosting.
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Cheese: Ricotta   Course: Desserts

Makes 12 medium cupcakes.

INGREDIENTS

2 cups | 500 mL
all-purpose flour

1/2 tsp | 2 mL
baking powder

1/2 tsp | 2 mL
baking soda

1/2 tsp | 2 mL
salt

1 cup | 250 mL
granulated sugar

1/2 cup | 125 mL
butter, room temperature

1 tbsp | 15 mL
fresh lemon zest

1 cup | 250 mL
Tre Stelle® Extra Smooth Ricotta Cheese

1 large egg, beaten

1 tbsp | 15 mL
fresh lemon juice

1/2tsp | 2 mL almond extract

Meringue Frosting
2 large egg whites, at room temperature

Pinch cream of tartar

Pinch salt

1 cup | 250 mL
granulated sugar

1 tbsp | 15 mL
fresh lemon zest

1 tbsp | 15 mL
lemon juice

PREPARATION

Preheat the oven to 350ºF (180ºC). Line 12 muffin cups with paper cupcake liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large mixing bowl, beat sugar, butter, and lemon zest until light and fluffy. Beat in the Ricotta Cheese, egg, lemon juice, and almond extract. Add the dry ingredients and stir by hand until blended. Divide the batter among the prepared muffin cups. Bake for 20 minutes. Remove from oven and allow to cool before frosting.

Meringue Frosting
In a large bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Continue beating at medium speed and gradually add sugar, one tablespoon at a time. Continue until thick and glossy, about 5 minutes. Beat in the lemon zest and lemon juice. Preheat the broiler. Spread the meringue decoratively on the cooled cupcakes and place on a baking sheet and broil for 30 seconds, or until the frosting is toasted; serve.

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Created By: Tre Stelle Kitchen

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