Well, for SRC, I mean. If you didn't notice, SRC took a [much appreciated] break in December due to the craziness of the holidays. So even though I received my assignment oh, two months ago!, I've had to keep it hush, hush. No worries though, we're here now.
To kick off 2013, I was assigned to a unique and first class blog: Feast on the Cheap. Feast on the Cheap was created by a mother-daughter duo, who together have experience in professional catering and share a complete love for food. Solid base, right? Right!
But to add an extra element, Feast on the Cheap offers tips and advice on maintaining a versatile, stocked pantry as well budgeted recipes for all wallet sizes [e.g., recipes under $5]. Nifty, huh?!
Perusing through their recipes, I was almost certain I'd be making a savory dish this month. Seriously, SO many delicious sounding recipes that I started pinning them just to keep track. Some of my front runners included a Four Cheese Southwestern Breakfast Strata, Crab Stuffed Mushrooms, and Orzo with Creamy Brie, Bing Cherries, and Basil. Now, I don't cook. At all. But I'm fairly certain I will be trying out some of these recipes because they sound that good. And regardless of your skill level, Feast on the Cheap recipes are very do able. Even for me.
But then I stumbled upon these Vanilla Cupcakes with Honey Ricotta Frosting, and my SRC fate was sealed.
Mariel [the daughter] posted these cupcakes and gushed about how they were her favorite vanilla cupcakes she'd ever made. And her tastes must be spot on, because these cupcakes are delicate and light, yet packed with wonderful vanilla flavor. I'd go so far as to say these are my favorite vanilla cupcakes I've made to date, too. Yes, ma'am [or sir].
As for this honey ricotta frosting? Well...it's different! I wouldn't exactly call it a frosting though, more like a thick glaze. For one reason or another, my frosting/glaze was a bit runny but in hindsight, I could have just added more powdered sugar to solve that problem. Regardless, the flavor was great! The honey enhances the ricotta flavor, adding a lovely sweetness to the mix. And paired with the classic vanilla cupcake gives you a simple yet elegant treat. Not overly sweet, but the cupcakes would perfectly complement a rich dinner.
So in closing, thanks Mary Anne and Mariel for a winner of a cupcake recipe and introducing me to the wonders of ricotta! You have a beautiful and informative blog, one that I know many people thoroughly enjoy. Glad to be your newest follower! .
- The original recipe included a garnish of toasted walnuts but I left them out only for the fact that I was being lazy. But I wouldn't leave them out, they'll add a great crunch and depth of flavor to the cupcakes.
From Feast on the Cheap
1 c. cake flour, sifted
1 tsp. baking powder
1/4 tsp. salt
1/3 c. plus 1/4 c. milk
1/4 tsp. vanilla extract
1/2 c. plus 1 tbsp. sugar
6 tbsp. unsalted butter, softened
1 large egg
Honey Ricotta Frosting:
1 c. ricotta
2 tbsp. honey
3 tbsp. powdered sugar
1 tbsp. milk
- Heat oven to 350°F. Line a standard muffin tin with liners (fill the empty slots halfway with water to ensure even baking of the other cupcakes).
- In a small bowl, sift together flour, baking powder and salt; set aside. In another small bowl, combine the milk and vanilla extract; set aside.
- In bowl of electric mixer, beat together sugar and butter until pale and fluffy (about 2 minutes). Add egg and beat until combined. Reduce speed to low and alternately add flour mixture and milk in two additions. Beat until just incorporated.
- Evenly portion batter into prepared pan. Bake 12 to 15 minutes or until toothpick inserted in centers comes out clean. Transfer cupcakes to wire rack to cool completely.
- Meanwhile, for frosting, beat together ricotta, honey, powdered sugar, and milk until thoroughly combined. Frost cupcakes as desired.
Yield: 10 cupcakes