Babycakes!

This recipe is an adaptation of a recipe here. According to Baking Bites, a babycake is “not a muffin or a cupcake, nor is it simply a miniature version of a large cake. It’s a babycake.” So there you have it. I changed the recipe to be locavore-friendly but I’m sure the original is great too. For the fruit I used a chopped up peach and huckleberries, which was a great combination. You could do this with just about any fruit or berries you want.

1 1/2 C all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 C honey
1/4 C butter, melted
1 C ricotta
1/2 C cream (original called for milk)
2 eggs
1 tsp vanilla extract
1 1/2 C frozen berries or fruit

Whisk together flour, baking powder and salt. In another bowl stir together melted butter, ricotta, milk, eggs, vanilla and honey until smooth. Pour into dry ingredients and mix until just combined. Fold in the fruit or berries. Bake the batter in paper-lined muffin tins for 20 to 25 minutes at 350 degrees.


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