Meyer Lemon Cupcakes

by Matt on November 25, 2010

Ok, well actually, that would be Meyer Lemon and Ricotta Cupcakes with White Chocolate Buttercream Frosting. Whew! That’s a mouthful indeed, in more ways than one. I want to remind you of the Scharffen Berger Chococolate Adventure Contest, this time it’s all about cupcakes. And since I’m judging this contest next year I want to make sure each and every one of you enters! Visit the official site for rules and information.

In the meantime, here’s my cupcake creation using the adventure ingredients. I chose the flavor of meyer lemon (an all time favorite, hands down) as well as ricotta and white chocolate. They’re rich, slighty tangy with wonderful citrus and white chocolate flavors. And no, don’t ask me how many of these I ate today as I photographed them because I would never tell you (3 1/2 plus a giant spoonful of the frosting).  Hey, since the holidays officially begin today can you blame me?

Meyer Lemon and Ricotta Cupcakes with White Chocolate Buttercream Frosting makes 12

Ingredients:
2 cups all purpose flour
1 ½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups sugar
2 egg whites lightly beaten
½ cup part-skim ricotta
1/3 cup butter, melted
1 cup buttermilk
1 teaspoon lemon extract
1 Meyer lemon, zested and juiced

Frosting:
3 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, cut into small pieces
2 Tablespoons heavy cream
4 ounces Scharffen Berger white chocolate, melted
1 teaspoon vanilla extract

Garnish:
1 ounce Scharffen Berger white chocolate, shaved

1. Preheat oven to 350°F.
2. In a mixing bowl, sift together the flour, baking powder and salt. Set aside.
3. In a stand mixer or with a hand mixer beat together the sugar and egg until light and
fluffy, about 3 minutes.
4. With the motor or speed on medium-low add the ricotta, melted butter and buttermilk
to the sugar mixture.
5. Begin adding the flour mixture to the sugar mixture in thirds, scraping the bowl down
after each addition until fully incorporated.
6. Gently fold in the lemon extract, zest and juice. Stir.
7. Line each cup with paper liners and fill each about 2/3 of the way with batter.
8. Place cupcakes in the oven and bake for about 20-25 minutes or until light golden
brown and a toothpick comes out clean when inserted into the center of the cupcake.
9. For the frosting, place the sugar and butter in the bowl of a stand mixer and begin
beating on low speed until just combined. About 2 minutes.
10. Add the cream and turn the speed to medium-high and continue beating the mixture,
until smooth.
11. Reduce the speed to medium and slowly drizzle in the melted chocolate.
12. Fold in the vanilla until fully incorporated.
13. Once the cupcakes have cooled, place the frosting into a piping bag with a star tip and
pipe a small amount of frosting onto each cupcake.
14. Top each cupcake with a sprinkle of white chocolate shavings and serve.