I am not having a good punctuation day. I have had, I think, a 50% success rate at typing the correct mark throughout the day. I am so very glad that I finished my thesis and it sits in a sparkley grey cover in a box under my bed with all my drafts, keeping their collective typos to themselves.
Hoookay, after that grammar-neurosis interlude, I now feel comfortable talking about cupcakes. KVH (I’m sorry that I haven’t yet thought of a clever and mildly entertaining pseudonym yet) has, as I have been led to understand, a birthday tomorrow. I had been planning to make lemon ricotta pancakes, but cupcakes, as always, seemed like a better idea. I decided on the raspberry compote because frosting seemed way too heavy for these cupcakes, and I was right.
1 cup All-Purpose Flour
2/3 cup Sugar
2/3 Ricotta Cheese
1/3 cup Canola Oil (the recipe I modified called for a 1/2 cup of melted butter, but measuring oil from the bottle is so much easier, and less fussy)
1 lemon, zested and juiced
1 1/2 tsp Baking Powder
1 tsp Vanilla
The recipe says it makes 12, but it really only makes 10. Anyhow, line the cupcake tins and preheat the oven to 350 degrees.
First, sift together the flour and baking powder:
Now, beat together the egg, sugar and oil. Because I used oil and not butter, the order wasn’t particularly important, but I did beat the egg before adding the oil and sugar.
Getting this thoroughly mixed is important to having awesome cupcakes.
Then, mix in the ricotta cheese.
Fold in the zest and the lemon juice (make sure to keep the seeds out of the batter. They lead to an unexpected and unpleasant crunch to a cupcake).
Then, mix in the flour mixture, and pour into the lined tins, each cup about 3/4 of the way full. These will need to bake for at least 22 minutes, but babysit them and check in after 20.
Okay! So, now that we have explored my somewhat strange fixation on microplanes, I can explain the compote.
1 cup frozen raspberries
2 tablespoons sugar
1 tablespoon lemon juice
and 1 teaspoon cornstarch whisked with a tablespoon of water (a fork works well)
Put the raspberries in a small saucepan over a low heat, and dump in the lemon juice and sugar.
Once the sugar is dissolved and the raspberries have thawed and started sweating water into the pan, turn the heat up to medium, and cook until it bubbles.
At that point, pour in the cornstarch water, stir for 20 seconds, and remove from heat.
Once everything cools down a bit, drizzle the raspberry compote over the cupcakes, but only directly before serving. If you try to prepare too much, you’ll end up with soggy raspberry-soaked lemon cupcakes.