Ricotta & raspberry cupcakes

Ricotta & raspberry cupcakes
Originally uploaded by Mitsooko.
Ricotta & raspberry cupcakes

For 12 cupcakes

1 cup ricotta
3 eggs
2/3 cup all purpose flour
2/3 cup almond meal (almond powder) or AP flour
1 cup sugar
1 cup fresh raspberries

Preheat oven at 375°.
Separate egg whites from yolks.
Beat yolks with sugar then add ricotta. Beat until smooth.
Add flour and almond powder.
Beat egg whites with a pinch of salt until stiff. Blend delicately into batter.
Fill cupcake forms to 2/3 height. Put 3 raspberries on each cupcake and press lightly.
Bake 30 minutes, until lightly browned.


Brownie said…
Oh, yum! Those look delicious! This recipe looks like a keeper.