Passionfruit Ricotta Cupcakes
Today we're celebrating the tangy sweet fruit with this fab passionfruit ricotta cupcakes recipe.
Ingredients
- 1/2 cup skim milk
- 300 g ricotta cheese
- 2 eggs
- 1/2 vanilla bean pod (seeds only)
- 50 g cashew butter
- 3 tbsp agave nectar or maple syrup
- 2 tbsp baking powder
- pulp and seeds of 2-3 passionfruit
- 1 cup wholegrain stoneground flour
Instructions
- Preheat oven to 180 °C / 350 °F
- Beat cashew butter with agave nectar, then add eggs one at a time and continue beating
- Add vanilla pod seeds, milk, passionfruit pulp, and ricotta cheese, stir well
- Fold in flour a few spoonfuls at a time
- Put spoonfuls inside cupcake tins lined with small cupcake papers
- Bake for 10-15 minutes for small cupcakes, or 15-20 minutes for larger size
- Eat as they are, or top them with our delicious passionfruit curd – for a special treat!