Honey-Drenched Ricotta Cakes

Anything “drenched” always sounds good to me. This is a fabulously messy dish; you can cut back on the honey if you want to just eat them like a cupcake, or you can serve them cut open, with extra honey, slathered in butter, and even top with whipped cream if you desire. If you only have regular flour, you can replace two tablespoons of the flour with cornstarch or any gluten-free flour for these lighter softer cupcakes – or just use regular flour all the way through. 10-12 cupcakes.

3 free-range eggs
1 cup of sugar
4 ounces unsalted butter
4 ounces fresh ricotta
6 ounces pastry flour or all-purpose gluten-free flour mix
1 teaspoon of baking powder
8 ounces of honey
Optional: whipped cream

Preheat the oven to 400 degrees. Beat the eggs and sugar together until you get stiff peaks. Melt the butter. Press the ricotta through a sieve so it is nice and fine, stir it into the butter, and fold this liquid into the eggs gently. Sift flour and baking powder over the bowl, and fold that in too until just mixed.

Fill a muffin pan with the batter and bake for 8-10 minutes. When done, prick the tops all over with a fork and spoon honey over each one. Serve with more honey and butter if desired.

So easy. So rich. So delicious.