Mini Ricotta Honey Cakes
These mini cakes combine moist mini honey ricotta cupcakes topped with whipped ricotta, blackberries and pistachios. Drizzle the whole thing with more wildflower honey and you have one tasty bite (or two)!
How pretty is a blackberry sliced in half? I didn't have plans to slice them but they were so large a whole berry was just going to be too much. I'm glad I did!
Mini Ricotta Honey Cakes
Ricotta Honey Cakes
- 1 cup flour
- 1 teaspoon baking powder
- a pinch of salt
- 1/2 cup ricotta, drained
- 2 eggs
- 2 tablespoons wildflower honey
- 1/4 cup granulated sugar
- 1 teaspoon orange zest
- 1 teaspoon vanilla bean paste
- 1/4 cup orange juice
- 1/4 cup butter, melted
Whipped Ricotta Cream
- 2 cups ricotta, drained
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon orange zest
Garnish
- blackberries
- pistachios
- more wildflower honey for drizzling
Ricotta Honey Cakes
Preheat the oven to 350 degrees F and prepare a mini cupcake pan by lightly greasing or adding cupcake liners.
Whisk together the flour, baking powder, and salt in a large bowl and set aside.
In a second bowl, mix together ricotta, eggs, sugar, honey, orange zest, vanilla bean paste and orange juice until just combined. Gently fold the ricotta mixture into the dry ingredients. Once it comes together, mix in the melted butter.
Spoon the batter into the cupcake pan and fill 3/4 of the way full. Bake for 10-15 minutes until a cake tester comes out clean and the sides just begin to brown.
Whipped Ricotta Cream
In the bowl of a stand mixer, combine the ricotta, sugar, cream, and orange zest with the whisk attachment. Once combined, increase the speed to high and whisk until thickened and smooth.
Top the cooled cakes with a dollop of the whipped ricotta cream. Add blackberries and sprinkle with pistachio pieces. Drizzle each cake with wildflower honey just before serving.
Makes ~3 dozen mini cupcakes
*To drain the ricotta I wrapped it in cheesecloth and squeezed out the extra moisture. Don't skip this step. It is key to getting the right consistency for both the whipped ricotta topping and cake batter.
