Cherry Ricotta Cupcakes
You might notice that I use a lot of yoghurt in my recipes. I like the addition of whey protein to improve the nutrition quality of the little treats, not to mention the calcium! I have tried using ricotta in these, and my, it makes them rich and delicious!
1/4 cup Light Nuttelex, softened
1/2 cup sugar
1 cup low fat ricotta cheese
1 cup skim milk
1 tsp vanilla
2 cups SR flour
1 1⁄2 cups cherries (I used canned), pitted and sliced. I saved a little juice for the icing.
STEP 1. Preheat oven to 180°C. Prepare around 12 cup cake tins.
STEP 2. Beat Nuttelex and sugar in a bowl with electric beaters until pale and creamy. Add eggs one at time beating well after each addition. Fold in vanilla, ricotta and skim milk until very well combined. Add flour, mixing well (without overdoing it). Gently fold in the cherries last, to create a ripple with the purple juices.
STEP 3. Spoon mixture into prepared pan and bake for 20-25 minutes or until a skewer comes out clean.
STEP 4. To make the icing (optional), mix 1/2 TBSP melted Nuttelex with about 1/2 cup icing sugar and combine with enough cherry juice to make a thin icing. Drizzle over the cooled cakes and enjoy!
Enjoy with a good friend!
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