Transport yourself to an Italian vineyard while noshing on these ricotta cupcakes with drunken cherries.
Just so we’re all clear, my husband is high-quality material you guys. Like, entirely hot and all musiciany with a gritty singing voice and killer guitar skillz (yes, with a “z”). But he’s also really wise and patient and witty, and he has a luxurious beard. Oh… and he cooks. And it’s delicious. So yeah, he’s basically home run material, and it was he who made this dreamy little ricotta cupcake recipe first (in cake form) for my birthday. * Emoji with heart eyes.
After this birthday cake from the gods, I decided that I needed to try a cupcake version. The recipe originally came from Consuelo over at Honey & Figs Kitchen (You should pop over and look through some of her yummy recipes and beautiful photography) and was just divine. I changed up the method a little to make a slightly airier version for these ricotta cupcakes. This unique cupcake recipe has Italian countryside written all over it, thanks to the generous use of olive oil and ricotta cheese. Ricotta is a delightful ingredient and should be used more often in baking. It really does wonders for texture in a recipe. And the earthy, floral notes from the olive oil give lift and body to the flavors all at the same time. The result is a not-to-sweet, delicately savory, delicious cupcake.
Although I could eat a batch of these all by themselves, I decided to take a cue from Consuelo’s cherry addition, but I boozed it up. Because cupcakes with cherries are awesome, but cupcakes with alcohol are another level! These ricotta cupcakes get kicked up with pitted cherries soaked in a simple concoction that includes bourbon and sugar, all cooked down to make drunken cherries in a glaze that infuses everything. I poked holes in the tops of the cupcakes and let them soak in the goodness. Then I took some of the liquid and made a cherry bourbon whipped cream. I then drizzled the remaining glaze over top of the fully assembled cupcakes. You guys. These. Are. SO. Good! And even with the boozy drizzle, they still feel light. (boozy drizzle is fun to say)
Please make these delicious beauties, and marvel at the power of ricotta, olive oil, and bourbon cherries. You might find these ricotta cupcakes inching their way up your favorites list.