(slightly adapted from Die wunderbare Welt von Fräulein Klein)
for 12 cupcakes:
125g butter, soft
1/2 vanilla pod, scraped out seeds
1 teaspoon baking powder
1 tablespoon milk
Preheat the oven to 180°C. Line muffin tray with paper cases.
In a bowl, beat sugar and butter until fluffy. Add the eggs and continue beating. Add the vanilla seeds, lemon juice, milk and ricotta and mix well. Add flour and baking powder.
Fill the dough into your paper cases and bake for 20-25 minutes.
Scroll down for the frosting recipe.
(slightly adaped from Tarek Malouf - Süsse Sünden)
500g icing sugar
160g soft butter
lime, grated zest and some juice
In a bowl, beat icing sugar and butter on low speed. Slowly add milk and keep beating until you have a soft and fluffy batter. Add lime zest and a splash of juice. Beat well. Spread on your cupcakes with a palette knife. Decorate with sugar pearls if you like.