Okay…I am back today and excited to report that the Ricotta Orange Cupcakes (adaptation) was a success. Actually they were more than that. I can honestly say that these little morsels are one of the most scrumptious things I’ve ever tasted! So light and fluffy with a sweet tang of orange zestiness and the delicate flavor of almond. This recipe is one to keep in your cooking arsenal when you really need to impress (i.e. your Mother-in-law is stopping by for dinner) or when you want to spoil the people you love (yes…you can include yourself in that).
So here’s the recipe for those of you who might like to give it a go: Ricotta Orange Pound Cake (originally discovered on Une-deux Senses blog). To adapt it for regular sized cupcakes I did the following:
- Line cupcake tins with paper liners (I got these sweet ones from Bake It Pretty).
- Preheat oven to 375 degrees (instead of 350).
- Bake for 12-15 minutes (mine were perfect in 14 minutes).
- Also it was helpful to watch the video for this recipe (also found with that link above). In it (not shown on the actual recipe) I discovered that the ingredients should be room temperature before starting, and the extra tablespoon of sugar they call for in the recipe is actually for the strawberries…and not for the cake batter (actually I think it says that in the recipe, but I had some confusion for a moment so I thought I’d share).
Have fun and don’t forget to lick the plate. ; )