youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Warm Ricotta Cup Cakes With Blue Bays

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

It couldn't be simpler to make a lovely but a bit eccentric dessert for your family and friends. Try this Italian dolci. It takes you 15 minutes to prepare and you have to wait for 30 minutes until the ricotta cupcakes are ready. The waiting part is the most difficult. The smell that is leaving the oven is almost irresistible, but wait! Wait those 30 minutes and you have a little piece of heaven in your mouth!

It couldn't be simpler to make a lovely but a bit eccentric dessert for your family and friends. Try this Italian dolci. It takes you 15 minutes to prepare and you have to wait for 30 minutes until the ricotta cupcakes are ready. The waiting part is the most difficult. The smell that is leaving the oven is almost irresistible, but wait! Wait those 30 minutes and you have a little piece of heaven in your mouth!

Ingredients

Serves: 6

Metric Cups
  • 250 grams ricotta cheese
  • 2 eggs
  • 1½ tablespoons custard powder
  • 100 grams caster sugar
  • 125 grams blueberries
  • 4 tablespoons bilberry jam
  • ½ tablespoon balsamic vinegar
  • 8⅚ ounces ricotta cheese
  • 2 eggs
  • 1½ tablespoons custard powder
  • 3½ ounces superfine sugar
  • 4⅖ ounces blueberries
  • 4 tablespoons bilberry jam
  • ½ tablespoon balsamic vinegar

Method

Warm Ricotta Cup Cakes With Blue Bays is a community recipe submitted by Britt Jamar and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven on 175°C.
  • Mix in the kitchen machine the ricotta, eggs, custard powder and caster sugar to a nice seizure.
  • Lay the blue bays besides each other on the floor of the souffle cups.
  • Scoop the ricotta seizure over the blue bays.
  • Stir the bilberry jam and balsamic vinegar with each other and scoop this also over the ricotta seizure.
  • Put the ricotta cupcakes in the middle of the oven and bake them in about 30 minutes until they are cooked and nice golden on their tops.
  • Get them out of the furnace and let them cool down for 5 minutes.
  • Then serve warm or lukewarm.
  • Preheat the oven on 175°C.
  • Mix in the kitchen machine the ricotta, eggs, custard powder and superfine sugar to a nice seizure.
  • Lay the blue bays besides each other on the floor of the souffle cups.
  • Scoop the ricotta seizure over the blue bays.
  • Stir the bilberry jam and balsamic vinegar with each other and scoop this also over the ricotta seizure.
  • Put the ricotta cupcakes in the middle of the oven and bake them in about 30 minutes until they are cooked and nice golden on their tops.
  • Get them out of the furnace and let them cool down for 5 minutes.
  • Then serve warm or lukewarm.
  • Tell us what you think

    What 1 Other has said

    • I was a bit worried whether these would turn out okay the first time I made them, but they were lovely! It's nicely different from 'normal' desserts such as ice cream and even feels a bit healthier than puddings and such. I really like them and have made them many times since I came across this recipe. I found that it is also really nice to use different fruits, such as raspberries and raspberry jam for the topping. I think this is my favourite fruit for this cupcake, because the tanginess contrasts really nicely with the soft ricotta flavour. Thank you for adding this recipe! And anyone who is in doubt, do give this a try :)

      Posted by Marmara on 6th February 2013
    Show more comments