MATCHA CUPCAKES WITH RICOTTA CREAM

Have you ever thought that matcha tea powder is also great for cooking? As the winter season approaches, we spend more and more time at home, so cooking is closer than ever. And what could be better with warm cocoa than delicious matcha cupcakes with ricotta cheese? Yes, you didn’t hear, namely, matcha cupcakes with ricotta cheese that melt in your mouth. I share this enchanting recipe with you.

INGRIDIENTS (8 units)

Dough:

• 150 g. whole grain flour
• 30 g. almond flour
• 1st century baking powder
• 30 g. matcha tea powder
• 1 egg
• 160 ml. milk (I used 3.5% fat)
• 35g. black cane molasses (or other liquid sweetener)
• 55 ml. water
• 2 drops of maple syrup

For decoration:

• 250 g. ricotta cheese
• 2 drops of maple syrup
• 1 tsp matcha tea powder

Instructions

Mix all the dough ingredients together until smooth. If you see that the dough is too thick, you need to add a little more more water, and if you see that it is too liquid, then you need to add a little more flour. The dough should have the consistency of sour cream. While the cupcakes are baking, add a couple of drops of maple syrup to the ricotta cheese. Bake at 180C/25-30 min.
Spread the cooled cupcakes with the ricotta cheese mixture and sprinkle with matcha powder.
One cupcake – 189 kcal

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