Parsley & Lemon – Ricotta Cupcakes

May 19th, 2014 § 0 comments § permalink


Makes 6 large cupcakes


2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup turbinado sugar
3 tablespoons lemon zest
3 tablespoons chopped fine, parsley
1 stick butter ( salted) softened
¾ cup ricotta cheese
1 egg
juice of three lemons


Heat oven to 350 degrees F.

Sift or mix together the dry ingredients, flour, baking powder and soda and salt, in a medium size-mixing bowl.  In another medium sized bowl mix together the sugar, parsley and lemon zest until a crumbly mixture is created.  (Set aside 3 tablespoons of the mixture in a small bowl.) Add the butter and ricotta to the sugar mixture in the medium bowl.  Mix well by hand is fine.  Add the egg and continue to mix well until a light fluffy batter is created.  Spoon the mixture into a muffin tray lined with muffin papers or greased well.  Sprinkle the sugar mixture from the small bowl set aside on the top of each muffin.  Bake for about 25 minutes or until a toothpick or knife inserted in the center comes out clean.

Meyer Lemon Cupcakes with Herbal Icing

March 13th, 2012 § 0 comments § permalink

Makes 18 cupcakes


3 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon meyer lemon zest
3 sticks butter, softened
1 teaspoon vanilla
1¼ cups buttermilk
¼ cup meyer lemon juice
4 eggs
Herbal Icing


Preheat oven to 350°F. Grease 2 piece muffin tins. In a large mixing bowl sift together the dry ingredients, including the lemon zest. In another bowl whisk together all the wet ingredients, until well mixed. Slowly add the dry mix to the wet, stirring continuously until all the dry mixture is incorporated and a smooth batter is formed. Divide the batter into the 18 cups and place in the oven to bake for about 25 minutes or until stick inserted inside comes out clean. Take out of tins and allow to cool for a few minutes on a wire rack with pan underneath. While still warm but not hot drizzle the herbal icing over the top.

Meyer Lemon Herbal Icing

Makes 1½ cups


1 cup powdered sugar
¼ cup meyer lemon juice
2 teaspoons fresh mint, chopped fine
2 teaspoons fresh parsley, chopped fine
2 teaspoons fresh basil, chopped fine


Whisk all the ingredients together until smooth and creamy.

Ginger Zucchini Cupcakes with Spiced Cream Cheese Frosting

December 20th, 2011 § 0 comments § permalink

Makes 1 dozen cupcakes


1½ cup all purpose flour
½ cup whole wheat flour
1 teaspoon cinnamon
½ teaspoon all spice
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon fresh ginger, grated
1 teaspoon vanilla
2 teaspoons orange zest
2 tablespoons orange juice
2 medium zucchinis, grated (peels left on)
¾ cup olive oil
¾ cup honey
2 eggs, beaten

For the frosting

1 cup (8 ounces) cream cheese, softened
2 tablespoons butter, softened
½ cup powdered sugar
1 teaspoon vanilla
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon fresh ginger, grated
1 teaspoon cinnamon, freshly grated
½ teaspoon nutmeg, freshly grated


Pre-heat oven to 375°F. Line muffin tin with liners or grease them well. In a large bowl combine the dry ingredients and mix well. Flours, cinnamon, all spice, salt, and baking powder. In another bowl combine the wet ingredients; ginger, orange zest, orange juice, zucchini, olive oil, honey, and eggs, and mix well until smooth and creamy. Slowly combine the dry into the wet, a little at a time until totally combined and smooth. Divide the mixture evenly amongst the muffin cups and bake for about 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Take out of the oven and allow to cool a few minutes. Take the cupcakes out of the muffin tins and let cool completely. Frost with cream cheese frosting.

For the frosting

With a mixer or with a strong hand combine all the frosting ingredients and mix until totally smooth and creamy. Frost the cupcakes and dust with a pinch of freshly grated nutmeg.

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