Pina Colada Tre Stelle® Ricotta Cupcakes
These Caribbean style cupcakes will make everyday seem like a trip to the beach!Prep Time:
20 minutes Ready In:
1 + hour Serves:
Makes 12 cupcakes
1/2 cup | 125 mL granulated sugar 1/4 cup | 50 mL butter, softened 1 egg 1 cup | 250 mL Tre Stelle® Extra Smooth Ricotta Cheese 2 tsp | 10 mL Rum extract 1 1/2 cups | 375 mL all-purpose flour 1 tsp | 5 mL baking powder 1 1/2 tsp | 7 mL baking soda Pinch salt 1 can | 398 g crushed pineapple, drained 1/2 cup | 125 mL flaked coconut Frosting: 1 cup | 250 mL Tre Stelle® Mascarpone 1/2 tsp | 2 mL coconut extract | optional 1/4 cup | 50 mL heavy cream or coconut cream 2 1/2 cups | 625 mL confectioners sugar, sifted 1 cup | 250 mL sweetened shredded coconut for garnish
Preheat oven to 375ºF (190ºC). Line 12 muffin cups with paper cupcake liners. In a medium bowl, mix together flour, baking powder, baking soda and salt; set aside. In a large bowl, combine sugar, butter, egg, Ricotta Cheese and Rum extract, beat with an electric mixer until smooth. Stir in pineapple and coconut. Fold in dry ingredients and stir until combined. Pour batter equally into 12 muffin cups. Bake for 25 minutes, remove from oven and allow to cool before frosting. Frosting: In a bowl with an electric mixer combine Mascarpone, coconut extract and cream; beat until smooth. Carefully beat in sugar until icing is soft and spreadable; adding more sugar if necessary to firm up. Spread icing on muffins and sprinkle with coconut.