Gaby
Ingredients:
250g of cheese (preferably farmer’s cheese or ricotta)
200g of flour
170g of sugar
20g of butter
3 eggs
1 lemon
1.5 tsp of baking soda
Start by trimming the ends off the lemon, slicing it into rounds, removing the seeds, and blending it until smooth.
In a mixing bowl, cream the softened butter with the sugar, then add the blended cheese and mix well. Incorporate the lemon and eggs, mixing again—using a mixer works best for this.
Add the baking soda and let the mixture sit for a few minutes to allow it to rise. Then, fold in the flour, mixing thoroughly before baking at 180 degrees Celsius (about 350 degrees Fahrenheit). If you pour all the batter into one pan, bake for about 1 hour; I made smaller cupcakes that took around 30-40 minutes.
This recipe yields about 12 medium-sized cupcakes, which were devoured almost immediately, prompting me to make a second batch.
With minimal effort, time, and ingredients, the result is fantastic! I really loved that the lemon is used in its entirety—no need to zest or juice it, just a quick blend and it’s ready to go!
