Citrus Ricotta Mini Bundts
Today, I am missing summer and being free to roam the city! This is recipe is a total bright and sunny mood recipe. Play this Lo-Fi Beats playlist on spotify and enjoy!
You will need:
1 1/2 sticks unsalted butter (room temperature)
1 1/2 cups cane sugar
1 1/2 cups whole milk ricotta
1 teaspoon vanilla extract
3 large eggs (room temperature)
zest of 1-2 lemons
juice of 1 lemon
1 tablespoon orange juice (fresh or bottled)
1 tablespoon dried orange peel
1 1/2 cups self rising flour
Let's begin...using an stand mixer or handheld mixer and bowl.
2. Cream butter, sugar and ricotta together about 3 mins. It's okay if the mixture is lumpy.
3. Add vanilla extract, eggs, lemon zest, lemon juice, orange juice, and dried orange peel. Mix until just combined.
4. Add half the flour and mix on low until just combined. Add the remaining flour. Using a spatula, scrape down sides and bottom of bowl in a folding motion.
5. Fill a piping bag with the batter. Clip off 1 inch of the tip of the bag. Pipe a ring of batter into each of the cavities. Do not over fill. This batter is puffy and fluffy. Each cavity should be no more than 3/4 full.
6. Bake for 10-15 mins until cakes spring back when pressed or a toothpick comes out clean. Check on them around 8 mins.
7. Cool in pan for at least 15 mins. Invert over parchment paper lined baking sheet to release.
8. When cooled...dust with powdered sugar and garnish with sugared blueberries.
To sugar blueberries:
1. roll washed and dried blueberries in 1 teaspoon of pasteurized egg whites
2. place 1 tablespoon of sugar into a small bowl
3. take blueberries out of the egg whites and roll in sugar with fork, coating all sides.
4. Remove and let dry on a piece of parchment. Use when the sugar is crusted.
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