Warm Ricotta Cup Cakes With Blue Bays
A community recipe by Britt JamarNot tested or verified by Nigella.com
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
- 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.
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What 1 Other has said
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Posted by Marmara on 6th February 2013
Show more commentsI 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 :)