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Amarena Cupcakes with Ricotta Frosting


60 g caster sugar

100 g flour

50 g softened butter

2 eggs

1 teaspoon baking powder

5 spoonfuls of Fabbri Amarena syrup

30 ml milk

1 pinch of salt 

Easy ricotta frosting

200 g ricotta

2 spoonfuls icing sugar

1 tiny drop (use a toothpick) of pink gel food coloring


20 - 60 minutes


x 8

Amarena Cupcakes with Ricotta Frosting


Cream the butter and sugar together to form a smooth mixture.  Add the eggs and syrup, and then the flour, baking powder, sugar and salt, which you have previously mixed together. Stir the mixture well and gradually add the milk, until it has a thick, creamy consistency.  Pour the mixture into the paper cupcake cases until they are ¾ full. Bake in a pre-heated oven at 170°C for about 20 minutes (test the cupcakes with a  toothpick to see if they are ready).  I decided to use ricotta frosting for the cupcakes, which is tasty and light, and I recommend it instead of butter frosting.

Easy Ricotta Frosting

Sift the icing sugar into the ricotta, add the food coloring and stir well. If necessary, use a food processor to make the mixture even smoother.  Leave to set in therefrigerator for about half an hour. Frost the cupcakes using a piping bagand decorate with edible little hearts and amarenas.

Recipe by meggytequilamalone