Ricotta Vanilla Bean Cupcakes
with Roasted Vanilla Strawberries
75 grams all-purpose flour
75 grams of cake flour
1 1/4 teaspoon of baking powder
1/2 teaspoon of kosher salt
84 grams of room temperature, unsalted butter
130 grams of granulated sugar
1/2 teaspoon of vanilla bean paste or vanilla extract
1 large whole egg
1/3 cup of milk
2/3 cup of whole milk ricotta cheese
Preheat oven to 350 degrees.
In the bowl of a food processor, mix the milk and ricotta cheese about 1 minute or until smooth. (Set aside)
Beat the butter with an electric mixer for 1-2 minutes until smooth.
Add sugar and beat for 2-3 minutes until light and fluffy.
Beat in the egg and vanilla extract or vanilla bean paste until incorporated.
Sift together the all-purpose flour, cake flour, baking powder and salt.
On low speed beat in 1/2 the flour mixture just until incorporated.
Next beat in the milk/ricotta mixture just until incorporated and then the remaining flour.
Mix on medium low for 30 seconds until smooth.
Line a 12 cup cupcake pan with paper liners.
Divide the batter among the cupcake liners, filling each 2/3 full. Make 10-12 cupcakes.
Bake for 20-22 minutes or until the tops spring back when lightly pressed.
Allow to cool in the pan for 5 minutes. Remove from the pan and place on a wire rack to cool completely.
When the cupcakes have cooled make a hole in the center and fill with the cooled roasted strawberries and top with your favorite buttercream.
Roasted Vanilla Strawberries
1 pound of strawberries
100 grams of granulated sugar (or if you have on hand 100 grams of vanilla sugar and omit the paste)
1 teaspoon of vanilla bean paste
Preheat oven to 425 degrees.
Wash and remove the stems from the strawberries.
In a large bowl mix together the strawberries, sugar and vanilla (or the vanilla sugar).
Spread out the strawberries on a rimmed baking sheet and bake for 15-20 minutes. Every 5 minutes toss the strawberries and make sure that the juices are not burning. Remove from the oven when the strawberries begin to loose their shape and the juices start to thicken.
Do not leave them in the oven too long or the sugar will start to burn and the strawberries will have a bitter taste.
Remove from the oven and pour the mixture into a bowl to cool.