This is an adoption of a Barefoot Contest recipe for a Blueberry Ricotta Breakfast Cake. I'm a spice girl plus love cupcakes so I customized it for my preferences.
Basil Blueberry Ricotta Cupcakes
- 2-4 tablespoons fresh basil swashed and sliced (I used kitchen scissors to cut in strips)
- 1 cup organic granulated sugar (I like Costco or Trader Joe's brands)
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3-4 free range eggs
- 1 cup whole-milk ricotta
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract or paste
- 1-2 teaspoons grated lemon zest
- 1 1/4 gluten free flour or all-purpose flour (I use King Arthur or Anson Mills brands)
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 2 cups organic fresh blueberries
- 1 - 12 cup muffin tin
- 12 parchment muffin cup liners
Preheat oven to 350 degrees. Line your muffin tin with liners - or grease and flour the muffin tin.
Place butter and sugar in a standup mixer bowl (use the flat paddle) or in a glass or stainless steel bowl and use a hand electric mixer. Beat until fluffy. Add the eggs one at a time and mix well. Add the ricotta, sour cream, vanilla, and lemon zest mixing well.
Add the flour, baking powder, and salt on low speed until just incorporated. Using a spoon or rubber spatula, fold in the blueberries and basil.
Bake 25-30 minutes or until toothpick comes out clean when inserted into the center of a cupcake.
No comments:
Post a Comment