Ricotta Cupcakes
4 servings
60 minutes
Ricotta muffins are the embodiment of Italian lightness and tenderness. This recipe has its roots in traditional Italian cuisine, where ricotta is widely used in desserts due to its soft texture and subtle creamy flavor. The muffins turn out airy and delicate, with a barely noticeable sweetness that beautifully complements the rich milky notes of ricotta. They can be served as a standalone dessert or paired with fresh berries, honey, or nuts to create a harmony of flavors. The simplicity of preparation makes this recipe perfect for cozy home evenings or a morning breakfast with a cup of aromatic espresso. Just a few steps – and miniature clouds of dough appear on the table, ready to bring joy to anyone who tries them.
1
Whisk the eggs with sugar using a fork, add ricotta, mix, then add flour and baking powder.
- Chicken egg: 2 pieces
- Sugar: 0.3 glass
- Ricotta cheese: 250 g
- Wheat flour: 0.8 glass
- Baking powder (raising agent): 10 g
2
Place the dough in molds. Bake at 180 degrees for 30-40 minutes (depending on the size of the molds).
