These mini lemon and blueberry cakes are an easy sweet snack recipe idea. This cupcake recipe uses Perfect Italiano ricotta, lemon and blueberries.
Ingredients
2 cups (300g) self-raising flour
1 tsp. ground cinnamon
¾ cup (165g) caster sugar
2 eggs
½ cup (125g) unsalted butter, melted and cooled
½ cup (125ml) milk
Zest from 1 medium lemon
250g tub Perfect Italiano™ Ricotta
125g fresh or frozen blueberries
Method
Preheat the oven to 180°C / 160°C fan-forced
Place 12 patty cases into a 12 hole, ⅓ cup muffin tray and set aside
Sift the flour and cinnamon into a large bowl. Add the caster sugar and mix well
Whisk together eggs, melted and cooled butter, milk and lemon zest. Fold in flour until just mixed through. Add Ricotta and ¾ of the blueberries. Fold through carefully, making sure to not overmix
Divide mixture amongst patty cases and top with the remaining blueberries
Bake for 25-30 minutes or cooked through. Stand for 5 minutes before removing from tin and cooling on a wire rack
Tips & Hints
Turn these into a quick dessert by serving warm with extra berries and a spoonful of cream, creme fraiche or extra ricotta.
Make a double batch and freeze individually. Great for lunch boxes and family afternoon teas. To defrost, leave at room temperature for 10 minutes or microwave for 30 secs bursts until warm.