Sweet Pea and Ricotta Cupcakes
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Sure, we call them sweet peas, but most people don’t think of peas as a sweet.Prior to making my sweet pea and ricotta cupcakes, I’d never had peas in a dessert. Although these pea cupcakes feel like they belong at the farmers’ market in a stand next to the lady in faded jeans selling bib lettuce, these pea cupcakes are definitely a dessert.
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Sweet Pea and Ricotta Cupcakes recipe - How to make Sweet Pea and Ricotta Cupcakes
Preparation Time:    Cooking Time:    Total Time:
Makes 4 serving
1 1/2 cups all-purpose flour1 tsp baking soda1 tsp dried basil , crumbled1/4 tsp salt1/2 cup white butter , room temperature1 1/2 cups sugar
3/4 cup food processed (until as smooth as possible) sweet peas
(i used frozen and defrosted peas , but fresh peas would be
even better.)2 large eggs1/2 cup ricotta cheese
- In a small bowl, whisk together flour, baking soda, basil, and salt.
- In a medium-sized bowl, beat the butter and sugar until light and
- Add the peas, eggs, and ricotta cheese to the butter/sugar mixture
- and mix until fully combined.
- Add the dry ingredients to the wet ingredients a little bit at a
- time, mixing until just combined.
- Divide batter evenly between 12 cupcake liners.
- Bake at 350 F for 20 minutes or until cupcakes bounce back when lightly touched.
- Serve either hot or chilled.
This recipe was contributed by supriya006 on 24 Feb 2016
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