Michele Romano Recipes

Pina Colada Ricotta Cupcake Recipe

Ingredients:

• 1/2 (125 ml) cup sugar
• 1/4 (50 ml) cup butter or coconut oil
• 1 egg
• 1 cup (250 ml) ricotta cheese
• 2 tbsp Bacardi white rum or 2 tsp (10 ml) Rum extract
• 1-1/2 cups (375 ml) flour
• 1 tsp (5 ml) baking powder
• 1-1/2 tsp (7 ml) baking soda
• 1/4 tsp salt
• 1 can (398g) crushed pineapple, drain, and reserve juice.
• 1/2 cup (125 ml) flaked coconut

Frosting:

• 1 cup (250 ml) cream cheese
• 1 tsp (5 ml) vanilla extract
• 1/4 cup (50 ml) coconut cream or heavy cream
• 3 cups icing sugar
• 1-2 tbsp reserved pineapple juice
• 1 cup (250 ml) shredded coconut for garnish

Preparation:

1. Preheat oven to 375 degrees (190 degrees C.) Line 12 muffin cups with paper or silicone muffin tin liners.
2. In a medium bowl, mix together flour, baking powder, baking soda and salt, set aside.
3. In a large bowl, combine sugar, butter or coconut oil, egg, ricotta cheese and Rum or rum extract, beat with mixer until smooth.
4. Stir in pineapple and coconut.
5. Fold in dry ingredients and stir until combined.
6. Spoon batter equally into muffin cups.
7. Bake for 25 minutes or until toothpick comes out clean.
8. Allow cupcakes to cool before frosting.

Frosting Preparation:

1. In a bowl, using electric mixer beat together cream cheese, vanilla, cream and pineapple juice until smooth.
2. Beat in icing sugar until icing is fluffy and spreadable, adding more sugar or pineapple juice if necessary.
3. Spread icing on cooled cupcakes and sprinkle tops with coconut.

Prep Time: 40 min.
Cook Time: 25 min.
Serves: 12 cupcakes

Live Long and Mangia!