For 12 cupcakes
1 cup ricotta
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.