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Paradise and Pennant Candied Fruit

Ginger Orange Ricotta Cheesecake cupcakes

More than a cupcake, this dessert is layer upon layer of decadent indulgence that would be welcomed on the dessert table of weddings and other celebrations.

Ingredients: 

Cupcakes:

• ⅔ cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, separated at room temperature
• 30 oz Pollio Grade A Part-Skim Ricotta, well drained
• 3 tbsp Paradise Candied Fruit Crystallized Ginger, finely chopped
• 4 large eggs, separated at room temperature
• Zest of 1 orange
• Juice of ¼ an orange
• ½ cup heavy cream, room temperature
• ¼ cup whole wheat flour, sifted
• ½ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp nutmeg
• ⅛ ground clove

Crust:

• 10 Sweetzels Spiced Wafer Cookies, crumbled
• ⅓ cup unsalted butter, melted

Frosting:

• 8 oz neufchâtel cheese, room temperature
• 4 tbsp unsalted butter, room temperature]
• 2 tbsp molasses
• 4 ½ cup confectioners’ sugar, sifted
• 1 tsp plant-based milk, room temperature

DIRECTIONS:

Cupcakes:

Place an oven rack in the middle of the oven. Preheat oven to 325°F. Line a cupcake pan with cupcake liners and set it aside.

to be continued…