Crumble fruit and ricotta cupcakes

I love following groups and blogs where you can find out some new recipe. It is beautiful to scroll the pages and have all the recipes at hand in one click.
Sometimes it seems, good to stretch your hand to grab the most succulent trick. I often be attracted by the photo (even eye wants its part) or sometimes I intrigue the recipe even if the photo did not arise much attention.

When a recipe attracts my attention in a particular way something beautiful.

Do you know that magical moment in which you decide, that that recipe that has captured your attention you have to try everyone costs?

I start immediately imagine how the taste will be, as it will be preparing and I hope with all my heart that is good. It is always disappointing to try a recipe and not be satisfied.

A few days ago a recipe a bit special but at the same time simple has attracted my attention. I love very sweet with the crumble and this recipe of a simple but very inviting cake has been watching me.
It was made of fruit, ricotta and crumble enriched with 1 egg. A brilliant recipe for the heat that is starting!

I often do not satisfy the original recipe, sometimes I like to change something. In this case instead of making a cake I decided to do some cupcakes monoporzione. If you want you can make a round, square or rectangular cake, there are no limits to fantasy. If you decide to make a cake doubled the doses of the filling.

Recipe

For the crumble

• 250 g of flour
• 100g of sugar (you can also use cane sugar)
• 100 g of butter
• 1/2 sachet of powder yeast for sweets

For the stuffing

• 250g of ricotta
• 1 eggs
• 50 g of sugar (if favorite the most sugary sweets you can increase the dose)
• vanilla

Fruit to taste

Proceedings

1

Prepare a crumble with flour, sugar, butter, 1 egg and 1/2 sachet of baking powder, mix all hand ingredients until the crumble is formed.

2

Mix the ricotta with 1 egg and vanilla together.

3

Wash and dry fruit.

Assembly

4

Put a little crumble in the pirottoon without pressing it.

5

With help of a spoon or a sac to a few overlapping a torque of ricotta.

6

Add some fruit to taste.

7

Arrange a little crumble as the last layer.

Bake at 180 degrees for about 20 minutes (Always check cooking well, because every kitchen oven differently). The ricotta blends during cooking with the crumble and together they create a delicious cake layer. To show you the stratification of the ingredients after cooking I faded your cupcakes even without the pirottoon.

As a guinea pig, I used my son, who was very skeptical to try them. I wait a bit rustic, presence of ricotta that he doesn't like particularly not has it attracted to much. But I can assure you that after tasting them he ate one of them. They are excellent as breakfast, snack or a sweet break along with tea or coffee

Have a good meal!