Honey/Lemon/Ricotta Cupcakes With Lemon Cream Cheese Frosting Recipe by fenway
Cooking Instructions 45 mins 1 MAKE FROSTING 2 With an electric mixer beat cream cheese until creamy, add the butter and mix until light and fluffy, add honey,vanilla and salt and lemon zest beat in. Chill in refrigerator 2 hours until it is of spreadable consistancy 3 MAKE CUPCAKES 4 Line 12 muffin tins with paper liners.Preheat oven to 350 5 Combine flour,baking powder, baking sod and salt,mix well 6 In a large bowl with a wire whisk combine the honey with the ricotta, oil, lemon zest and vanilla. Whisk in the eggs and egg yolk.Add flour mixture alternating with sour cream in 3 additions, fold gently just to blend. 7 Spoon the batter evenly into the lined cupcake tins, Bake 20 to 25 minutes until light golden and a toothpick comes out clean. Cool on racks. 8 When cupcakes are cool and frosting is set frost cupcakes with frosting. Garnish with sprinkles and a strawberry slice. Store cupecakes chilled in refigerator. 1 MAKE FROSTING 1 MAKE FROSTING 2 With an electric mixer beat cream cheese until creamy, add the butter and mix until light and fluffy, add honey,vanilla and salt and lemon zest beat in. Chill in refrigerator 2 hours until it is of spreadable consistancy 2 With an electric mixer beat cream cheese until creamy, add the butter and mix until light and fluffy, add honey,vanilla and salt and lemon zest beat in. Chill in refrigerator 2 hours until it is of spreadable consistancy 3 MAKE CUPCAKES 3 MAKE CUPCAKES 4 Line 12 muffin tins with paper liners.Preheat oven to 350 4 Line 12 muffin tins with paper liners.Preheat oven to 350 5 Combine flour,baking powder, baking sod and salt,mix well 5 Combine flour,baking powder, baking sod and salt,mix well 6 In a large bowl with a wire whisk combine the honey with the ricotta, oil, lemon zest and vanilla. Whisk in the eggs and egg yolk.Add flour mixture alternating with sour cream in 3 additions, fold gently just to blend. 6 In a large bowl with a wire whisk combine the honey with the ricotta, oil, lemon zest and vanilla. Whisk in the eggs and egg yolk.Add flour mixture alternating with sour cream in 3 additions, fold gently just to blend. 7 Spoon the batter evenly into the lined cupcake tins, Bake 20 to 25 minutes until light golden and a toothpick comes out clean. Cool on racks. 7 Spoon the batter evenly into the lined cupcake tins, Bake 20 to 25 minutes until light golden and a toothpick comes out clean. Cool on racks. 8 When cupcakes are cool and frosting is set frost cupcakes with frosting. Garnish with sprinkles and a strawberry slice. Store cupecakes chilled in refigerator. 8 When cupcakes are cool and frosting is set frost cupcakes with frosting. Garnish with sprinkles and a strawberry slice. Store cupecakes chilled in refigerator. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Garlicky Spaghetti Strawberry Muffins Dawn's easy peach cobbler Chicken Enchilada Dip Smoked Gouda Grilled Burgers Garlicky Spaghetti Strawberry Muffins Dawn's easy peach cobbler Chicken Enchilada Dip Smoked Gouda Grilled Burgers Grandma's chip dip Leah's Matzoh Brei Pigeon Fricassee Beef Hot Dogs with Radish Slaw Strawberry Muffins Dorky Taco Man Croutons Smoked Gouda Grilled Burgers Basic Crepes Chicken Enchilada Dip Grandma's chip dip Leah's Matzoh Brei Pigeon Fricassee Beef Hot Dogs with Radish Slaw Strawberry Muffins Dorky Taco Man Croutons Smoked Gouda Grilled Burgers Basic Crepes Chicken Enchilada Dip