Y’all. These are epic. This was the first time I had ever made cupcakes…Yes, ever. I am all about cooking and love it, but my baking skills leave something to be desired. But I got together with some girlfriends last night and we had an Italian dinner - which was delicious! Being in charge of dessert, I wanted to bring something italian themed, but legit cannolis are too time intensive to make…and Pinterest came through for me yet again with this gem.
These are super easy to make, but a word of advice for you. When it says to leave the butter sitting out for 30 minutes - actually do it. Otherwise your butter will be super hard and may have the potential to break your hand mixer. Yes…this happened to me. So, soften your butter!!
I read this recipe and thought both the ricotta cheese in the frosting and the pistachios on top sounded really weird, but go for it!! I made some cupcakes without pistachios and turns out everyone LOVED the pistachio ones! It sounds like a strange combination but it just works so well and elevates the taste to a whole new level!
The only thing I did differently was vary the frosting ingredients a bit. I did everything the recipe said and my frosting was crazy sweet. So I ended up using 2/3 c ricotta cheese instead of 1/3, and I added about 4 T of milk instead of 2. And it makes a dang lot more frosting than 4 cups. Granted since I had to mix mine by hand (thanks to that stupid hard butter!) mine didn’t get airy and thick like the Pinterest picture, so that could be why I had so much. And this says it made 24 cupcakes but I didn’t get that many. Mine made about 16, but maybe whoever wrote this used mini cupcakes.
All in all, these were a huge success! They may not be the healthiest dessert, but it’s pretty dang tasty!
1 1/2 cups
buttermilk or sour milk*
miniature semisweet chocolate pieces
recipe Ricotta Frosting
chopped pistachio nuts
add ingredients to list
Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder , salt, and baking soda. Set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add egg whites , one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. (Batter may appear curdled.) Fold in chocolate pieces.
Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Just before serving, spoon Ricotta Frosting into a pastry bag fitted with a large round tip. Insert tip into the top of each cupcake; squeeze some of the frosting into the center of each cupcake. Generously pipe remaining frosting onto tops of cupcakes. Sprinkle with pistachio nuts and grated chocolate. Store, covered, in the refrigerator. Makes 24 (2-1/2 inch) cupcakes.
*test kitchen tip:
To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid. Let stand for 5 minutes before using.
Store frosted cupcakes in a single layer in an airtight container in the refrigerator for up to 2 days.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in vanilla and salt. Gradually add 4 cups of the powdered sugar, beating until combined. Beat in ricotta cheese . Beat in additional powdered sugar. Beat in milk until frosting is light and fluffy and reaches a piping consistency. Makes 4 cups.