Page 99 - Cupcakes

ask, does the ricotta contribute to this recipe? It adds richness and structure,

making these cupcakes like moist little pound cakes.

3. Bake the cupcakes until they are golden and spring back when lightly pressed
with your finger, 15 to 20 minutes. Remove the pans from the oven and place
them on wire racks to cool for 5 minutes.

4. Place the remaining 3 tablespoons of marmalade in a small saucepan over low
heat. Stir until it thins out, 3 to 4 minutes. Brush this over the tops of the warm
cupcakes. Run a dinner knife around the edges of the cupcake liners, lift the
cupcakes up from the bottoms of the cups using the end of the knife, and pick
them out of the cups carefully with your fingertips. Place them on a wire rack to

cool for 15 minutes before frosting.

5. Meanwhile, prepare the Marmalade Buttercream: Place the butter and orange
marmalade in a large mixing bowl and beat with an electric mixer on low speed
until creamy, 30 seconds. Add 2 cups of the sugar and 2 tablespoons of the
orange juice and beat on low until the mixture is combined, 30 seconds. Add the
remaining sugar and orange juice and beat until the frosting is spreadable, 30

seconds. Then increase the mixer speed to high and beat until fluffy, 1 minute
longer.

6. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it

out with a short metal spatula or spoon, taking care to cover the tops completely.
The cupcakes are ready to serve.

Store these cupcakes, in a cake saver or under a glass dome, at room
temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze
them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the
cupcakes overnight in the refrigerator before serving.