If you haven't noticed, I like to make cupcakes. I know there is a big cupcake craze right now around the country, but they really are a great little treat. The perfect size and so many things you can do with them!
I also made these ones for the cupcake housewarming party. I really liked them. They were a little heavier than most cupcakes I've had but at the same time they had a really light taste to them.
The original recipe from Frosted! calls for shortening in the buttercream but I tried it with the shortening with only butter and preferred the butter version. But it's your choice.
Makes 24 cupcakes.
4 cups flour
1 1/2 cups sugar (granulated sugar) place in food processor and make super fine
2 1/2 cups ricotta cheese
2 sticks melted butter (cooled)
2 eggs
3 tsp baking powder
1 tsp vanilla extract
4 tsp lemon extract
juice and zest from about 2 med lemons (4T juice, 2T zest)
Preheat oven 350 set rack in middle of oven
Sift together flour and baking powder. Cream eggs and sugar for 2 minutes until pale. Add in melted butter, lemon juice, zest, ricotta, and extracts and finally the flour/baking powder mixture until well mixed on medium. The dough should be smooth and silky. Stop and scrape down the sides then mix on medium for 30 more seconds.
Fill cupcakes 3/4 full and bake 20-25 minutes until tops bounce back when pressed slightly and tester comes out clean. Cool in pans 5 min. Then remove to cooling rack.
Raspberry Buttercream
1 cup butter + 1 cup shortening (or 2 cups butter)
4-6 cups powdered sugar
4T milk (if necessary)
1 cup raspberry pie filling (puree so it’s smooth before adding)
1 tsp Raspberry Extract
Dash of Salt
Cream butter and shortening together for 5 minutes. Add Raspberry Pie Filling, Raspberry Extract and Salt. Gradually add powdered sugar and milk until you reach your desired piping consistency.
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