Strawberry Cupcakes with Ricotta

🧂 Ingredients

• 1 cup Strawberries

  fresh
• 1 cup Butter

  soft, unsalted
• 2 cup Powdered Sugar
• 2 cup All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 cup Powdered Sugar
• 2 Eggs
• 5 tablespoon Unsalted butter
• ¼ cup Milk
• ¾ cup White chocolate

  bar or callets
• 1 cup Ricotta cheese
• Sugar Sprinkles of your liking

Instructions

• 1 First, preheat the oven to 356 °F / 180 °C and grease the muffin tins with
  butter.
• 2 Now mix the dry ingredients (2 cup All-Purpose Flour, 1 teaspoon Baking Soda,
  and 1 cup Powdered Sugar) in a bowl.
• 3 In a second bowl, mix 2 Eggs, 5 tablespoon Unsalted butter, and ¼ cup Milk.
• 4 Add these wet ingredients to the dry ingredients and mix them with the kitchen
  machine to a smooth dough.
• 5 Melt ¾ cup White chocolate .
• 6 Stir the melted (or chopped couverture) and 1 cup Ricotta cheese into the
  mixture.
• 7 Fill the muffin cups halfway and bake for 15-20 minutes (depending on your
  oven).
• 8 Take the muffins out of the oven and let them cool down on a cake rack.
• 9 Wash, clean and chop 1 cup Strawberries and then mix them with a blender. (If
  necessary, sieve it through a hair sieve).
• 10 Beat 5 tablespoon Unsalted butter for about five minutes until light. After
  that, sieve 2 cup Powdered Sugar through a sieve and mix it into the butter
  spoonful by spoonful.
• 11 For the next step, mix the strawberry puree into the buttercream, also by the
  spoonful.
• 12 Ensure that you only add the strawberry puree again when the buttercream and the
  puree have formed a homogeneous mass!
• 13 Once the frosting is ready, fill it into a piping bag with an open star tip.
• 14 Pipe the strawberry buttercream on the cooled muffins.
• 15 OPTIONAL: Decorate the cupcakes with Sugar Sprinkles of your liking or edible
  glitter.
• 16 Serve either on a large dessert plate, an etagère, or individually on a dessert
  plate.

Nutrition Info