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Pint-sized Lemon Poppy Seed Cakes + Incredibly Creamy Ricotta Frosting + Fruity Italian Punch

Pint-sized Lemon Poppy Seed Cakes + Incredibly Creamy Ricotta Frosting + Fruity Italian Punch

This sweet and zesty mini cake recipe with ricotta frosting comes from our friends at Sticky Fingers Cooking, a 100% national online and mobile cooking school for children and their families. It's a fun first baking recipe for kids to experiment and get whisking! 

Ingredients

for the pint-sized poppy seed cakes: 

3 lemons
2 whole eggs + 1 egg yolk (sub 2 Tbs ground flaxseed + 6 Tbs water to make vegan)
1/2 cup whole milk ricotta cheese/coconut cream/soy yogurt

3/4 cups sugar
1/2 cup unsalted butter, room temp/olive oil/butter 
1 1/3 cups all purpose flour (or GF flour)
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt 
1 Tbs Spicewalla Blue Poppy Seeds


for the incredibly creamy ricotta frosting:

1/2 cup whole milk ricotta cheese/coconut cream/soy yogurt
2 heaping Tbs powdered sugar
1/2 lemon
1/4 tsp vanilla
pinch of salt 

for the fruity Italian punch:

3 cups cold water
1 cup frozen/fresh raspberries
1/4 cup sugar
2 cups ice 

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Preparation

for the poppy seed cakes:  

  1. Preheat oven to 350 degrees.
  2. Wash and zest 2 lemons, set the zest aside and save them to juice later.
  3. Crack the whole eggs and add them to a medium mixing bowl. Crack another egg and separate the white from the yolk (kids might need help here!). Add the yolk to the mixing bowl and save the white for breakfast tomorrow.
  4. Squeeze the juice from the 2 zested lemons plus the third, making sure to leave out the seeds, until you have 1/4 cup juice. Add lemon juice to the eggs.
  5. Add the whole milk ricotta, sugar, and the room temperature butter to the mixing bowl. Whisk until well combined. 
  6. In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt. Use a clean, dry whisk to stir together. 
  7. Add the dry ingredients to the wet ingredients. Fold gently until all the flour disappears. Add the lemon zest and fold that in too. 
  8. Line a cupcake tray with liners or grease well with butter or cooking spray and fill each cupcake mould 3/4 of the way. Bake for 20-25 minutes or until you can insert a toothpick and it comes out clean! 
  9. Let cool slightly.

for the incredibly creamy ricotta frosting: 

  1. Add all frosting ingredients to a mixing bowl. Whip together until a creamy, luscious frosting forms. 
  2. Spread this on top of your baked, cooled cakes. Eat for dessert or breakfast!

for the fruity Italian punch:

  1. Measure and add all ingredients to a blender.  Blend until smooth, taste and add more sugar as needed. 
  2. Pour into cups and SALUTI!

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