Ricotta Cupcakes with White Chocolate Ganache (Centerpiece Style)
This cupcake centerpiece is as beautiful as it is delicious. Fluffy ricotta cupcakes topped with whipped white chocolate ganache come together in a stunning display perfect for celebrations.
Ingredients
For the cupcakes:
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup ricotta
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1/2 cup vegetable oil
- juice from 1 lemon
- 1/4 cup milk
For the Whipped white Chocolate Ganache:
- 3 ½ cups white chocolate
- 1 cup heavy cream
- 2 tablespoons softened butter
For the assembly:
- A tray with a depth of about 2 inches
- A firm sponge or floral foam (to fit the tray)
- toothpicks
- A few leaf twigs (fresh or artificial)
Instructions
For the cupcakes:
- Preheat your oven to 180°C / 356°F and line two cupcake trays with paper cups.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the ricotta, sugar, eggs, vanilla, orange zest, oil, lemon juice, and milk until smooth.
- Pour the wet ingredients into the dry mixture and whisk just until combined. Don’t overmix the batter as this can make the cupcakes dense and though instead of light and fluffy.
- Use an ice cream scoop to fill each cupcake mold evenly, then bake for 18–20 minutes, or until a skewer inserted in the center comes out clean.
- Transfer the cupcakes to a wire rack and let them cool completely before frosting.
For the White Chocolate Ganache:
- Add the white chocolate, heavy cream, and softened butter to a heatproof bowl.
- Melt gently over a double boiler, stirring until smooth.
- Cover the bowl with plastic wrap, pressing it lightly onto the surface so it doesn’t form a skin, and refrigerate for at least 2 hours, or until fully chilled.
- Once cold, transfer the ganache to a stand mixer and whip on high speed for about 5 minutes, until it becomes creamy, fluffy, and holds soft peaks.
- Put the ganache in a piping bag fitted with a medium or large star tip and set aside.
Assembly:
- Place the sponge or floral foam in your tray.
- Insert toothpicks all over the surface, leaving enough room between them for the cupcakes. Be creative and create your own pattern.
- Gently press each cooled cupcake onto a toothpick so it stands upright. Arrange them in any pattern you like. This is the fun part which I like the most.
- Then Pipe a generous swirl of ganache onto each cupcake, starting at the edges and finishing in the center.
- If there are small gaps between cupcakes, tuck in a few fresh or artificial leaf twigs to give your centerpiece a lush, full look.
- Enjoy!
Notes
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