KEY POINTS:
Ricotta, lemon and honey flavours ... all combined in a cupcake. Perfect treats for entertaining guests, they taste divine and look cute too
Makes 12 cupcakes
125g butter
1 tsp vanilla extract
1/2 cup caster sugar
2 eggs
1/2 cup self-raising flour
1/2 cup ground almonds
1/4 cup milk
1/2 cup ricotta
LEMON HONEY
50g butter
3/4 cup caster sugar
1 cup lemon juice
2 eggs, beaten
2 tsp lemon zest, finely chopped
ICING
1 vanilla bean, split with the seeds scraped out
1 tsp softened butter
1 1/2 cups sifted icing sugar
1 Tbs boiling water, approximately
CARAMELISED LEMON SLICES
1 cup water
1 cup caster sugar
12 thin slices of lemon
1. To caramelise the lemon slices, heat the water and sugar in a heavy-based saucepan. Stir until the sugar has dissolved, then add the lemons. Simmer gently for 5 minutes, then remove the lemons to a plate, twisting into shape.
2. To make the lemon honey, melt the butter in the top of a double boiler. Add the sugar and juice, stirring until dissolved. Add the zest and eggs while continuing to stir. Cook until the mixture thickens, then remove from the heat and leave to cool.
3. Preheat oven to 180C. Line tins with paper cases or oil spray silicone cases. Cream the butter, vanilla and sugar until pale, then add the eggs one at a time, mixing well. Fold in the flour and almonds, alternating with the milk.
4. Spoon a little of the mixture into each case, then top with some ricotta and lemon honey. Top with more cupcake mix so the cases are full.
5. Bake for 10-15 minutes or until golden and cakes spring back when lightly touched.
6. Make vanilla icing as above, and top each cake with some icing topped with lemon honey and a slice of caramelised lemon.
