Eating an entire batch of cupcakes is way too tempting so I stumbled upon this website, called Dessert for Two. The blogger scales down popular recipes (and her own) to TWO serving sizes! I made her ricotta pound cupcakes. This recipe makes four cupcakes.
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter
- 1 large egg
- 3 tablespoons part-skim ricotta
- ¼ teaspoon almond extract
- ½ cup flour
- ¼ teaspoon baking powder
- Whipped ricotta frosting:
- ⅓ cup part-skim ricotta
- 2 tablespoons unsalted butter
- 1 ½ cups powdered sugar
For the cupcakes, cream the butter and sugar. Add the egg, ricotta, and almond extract. Then, add the flour and baking powder and mix only until combined (do not overmix). Bake at 350*F in 4 cupcake liners for 20-22 minutes.
Make the frosting by mixing the ricotta and butter. Then add the powdered sugar and mix. Frost the cupcakes when they are cool!
I loved the consistency of these cupcakes, and the frosting was divine! However, I realized after I made these that I do not like the almond flavor – reminds me of marzipan – so overall I didn’t like the taste. If I made this again I would substitute the almond extract with vanilla extract.