strawberry & ricotta cupcakes

Strawberry and Ricotta cupcakes! Need I say more? I think not!

Strawberry Ricotta Cupcakes adapted from Cooking with Amy

1/2 cup sugar

1/4 cup (half a stick) unsalted butter, room temperature

1 egg

8 ounces ricotta cheese mixed with 1/4 cup whole milk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon soda

1/2 cup diced strawberries, fresh

Center a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a muffin pan with 12 cupcakes papers and set aside. Whisk together the flour, baking powder, baking soda and salt and set aside. Dice strawberries and set aside.In the bowl of a stand mixer, fit with a paddle attachment, or in a medium bowl with a hand mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg and beat for another 1 minute. Beat in the vanilla.Add the ricotta mixture alternately with the flour mixture. Starating and ending with the flour mixture. Fold in the strawberries .Divide among the 12 muffin tins and bake for 12-15 minutes, or until risen and very lightly browned. Remove from the oven and let cool completely before frosting.

Seven Minute Frosting-from Gourmet Cookbook

2 large egg whites

1 cup sugar

1/4 cup water

Combine all ingredients in a metal bowl set over a saucepan of simmering water, and beat with a handheld electric mixer on low speed until mixture is warm and sugar is dissolved. Increase speed to high and beat until frosting is thick and fluffy, about 7 minutes. Remove from bowl and beat until slightly cooled. Add a dash of vanilla extract and food coloring if desired. I suggest pink for Valentine's Day, naturally. Presh.