There was not an affordable strawberry to be found in the entire Auckland area so I have used strawberry jam. I could not find almond paste but did have ground almonds. These cupcakes were adapted from a Gourmet Traveller magazine which featured raspberries. I added the ricotta and almond filling to the original recipe and used strawberry jam in place of fresh raspberries.
White Chocolate Cupcakes with Ricotta Filling and Strawberry Frosting
Cupcakes
125 grams soft unsalted butter
110 grams caster sugar
3 eggs
80 grams white chocolate (melted)
10 grams plain flour
1 teaspoon baking powder
Ricotta almond filling
Blend together:
250 grams ricotta
75 grams ground almonds
1/2 cup strawberry jam
Strawberry frosting
200 grams soft unsalted butter
1/2 cup strawberry jam
1 cup icing sugar
Extra white chocolate buttons for melting.
Cakes
Beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add chocolate and stir to combine.
Sift flour and baking powder over cake batter and fold in until combined.
Line a 12 cup muffin pan with paper cases.
Divide mixture amongst 12 cases and bake at 180 degrees for 15 minutes or until cooked.
Frosting
Beat butter until pale and fluffy.
Sieve jam and add to butter.
Mix in icing sugar.
Remove a sliver from the top of each cake to create a lid.
Using a melon baller remove a scoop from inside cake. Reserve crumbs (or eat!)
Fill with ricotta filling and replace lid.
Cover top with frosting.
Melt chocoalte in plastic bag in dish over hot water, snip off end of bag. Drizzle melted white chocolate over tops.
This is how it will look inside.
Thanks to Owen for the round up of all Paper Chef entries . Check out Owen's write up at Tomatilla .
