Teaching a three year old how to make cupcakes is well, awesome. Make it a full proof recipe that stays moist (hello ricotta) and get out your sifter. I am so lucky to have discovered that a sifter and a pile of flour can keep a child entertained for what felt like hours. I'll put that one in my back pocket for later. These cupcakes are delicious with a dollop of mascarpone cream and strawberry jam. OR if you are hanging out with a super cool kid named Tate, you can frost them a very natural super blue.
1 1/2 cups All Purpose Flour
1 cup Granulated Natural Cane Sugar
2 tsp Baking Powder
1/4 tsp Sea Salt
4 ounces Unsalted Butter, softened
1/2 cup Organic Whole Milk Ricotta, strained.
1/4 cup Organic Sour Cream
2 tsp Fresh Lemon Juice
1 tsp Vanilla Bean Paste
1. In the bowl of a standing mixer fitted with the paddle attachment, combine the softened butter with sugar and vanilla and paddle on high speed for 5 minutes.
2. Scrape down bowl and add eggs one at a time with the mixer running on high speed. Scrape down bowl and paddle to ensure all butter and eggs are combined.
3. Add ricotta, sour cream and lemon juice to the butter. Paddle on high speed to combine and then scrape down sides and bottom of bowl.
4. SIFT flour, baking powder and salt. Add to butter mixture on low speed and paddle until just combined.
5. Spoon into a paper lined standard sized cupcake tray, filling each paper 2/3 full.
6. Bake at 350F still oven for 15 minutes, turn pan and bake and additional 5 minutes.
7. Remove cupcakes from baking pan and allow to cool on a wire rack before frosting.