Soft and fruity cupcakes made with fresh seasonal strawberries.

- Preparation: 15 Minutes
- Cooking: 30/40 Minutes
- Difficulty: Medium
- Servings: 12 cupcakes
- Cost: Medium
Ingredients
-
300 g white flour type 0 (I used white spelt flour)
-
250 g fresh ricotta cheese
-
200 g light muscovado brown sugar
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250 g fresh strawberries
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100 ml sunflower oil (cold pressed)
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12 g baking powder
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3 eggs
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1 lemon
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1/2 teaspoons ground cinnamon
-
q.s. icing sugar (for decoration)
Preparation
-
- – sift the ricotta onto a large bowl;
- – mix well the ricotta with a spoon till you get a smooth cream;
- – put the eggs, the sugar and the pinch of salt in a separate bowl and whip them together till they become a frothy cream;
- – pour the ricotta cheese onto them and mix well;
- – sift the flour onto the mixture and mix well till it gets absorbed completely;
- – add the oil and mix well till it gets absorbed completely;
- – cut the strawberries in cube and add them to the mixture (keep 12 whole strawberries aside for the final decoration);
- – add the ground cinnamon and the baking powder;
- – pour the mixture onto muffins baking molds;
- – bake at 170 degrees for 30/40 minutes;
- – allow the cupcakes to cool, then top them with icing sugar and whole strawberries;
Notes
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