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Paradise and Pennant Candied Fruit

Ginger Orange Ricotta Cheesecake cupcakes

More than a cupcake!

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Ingredients: 

Cupcakes:

  • ⅔ cup granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs, separated at room temperature
  • 30 oz Pollio Grade A Part-Skim Ricotta, well drained
  • 3 tbsp Paradise Candied Fruit Crystallized Ginger, finely chopped
  • 4 large eggs, separated at room temperature
  • Zest of 1 orange
  • Juice of ¼ an orange
  • ½ cup heavy cream, room temperature
  • ¼ cup whole wheat flour, sifted
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp nutmeg
  • ⅛ ground clove

Crust:

  • 10 Sweetzels Spiced Wafer Cookies, crumbled
  • ⅓ cup unsalted butter, melted

Frosting:

  • 8 oz neufchâtel cheese, room temperature
  • 4 tbsp unsalted butter, room temperature]
  • 2 tbsp molasses
  • 4 ½ cup confectioners’ sugar, sifted
  • 1 tsp plant-based milk, room temperature

DIRECTIONS:

Cupcakes:

Place an oven rack in the middle of the oven. Preheat oven to 325°F. Line a cupcake pan with cupcake liners and set it aside.

to be continued…