Lemon + Ricotta Cupcakes

For the filling:

• 4 Egg Whites (let stand at room temperature for 20 minutes) OR YOU CAN USE ENER-G EGG REPLACER

• 2 cups Unbleached White All-Purpose Flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/8 tsp Salt

• 1/2 cup butter (Kerry Gold Unsalted is what I used) OR YOU CAN USE 1/2 CUP APPLE SAUCE

• 1-3/4 cups Sugar

• 1 tsp Vanilla

• 1-1/3 cups Buttermilk OR YOU CAN USE ANY NUT MILK AND ADD A SMALL SQUEEZE OF LEMON

• 1 container of Ricotta cheese OR YOU CAN USE BETTER THAN RICOTTA BY TOFUTI

Mix together all ingredients with a hand mixer. Spoon into paper liners in your cupcake pan but leave some room because next you’ll spoon just a dollop of the ricotta in the middle of each. Next bake at 350 for about 20 - 25 minutes.

For the Frosting:

• Aprox 2 sticks of butter (Kerry Gold Unsalted is what I used)

• 1 - 2 cups of powdered sugar

• A few teaspoons of any nut milk (almond milk etc) you have on hand

• Squeeze the juice of a whole lemon

• Zest 1 whole lemon into very tiny strips

Blend with a hand mixer and place in the fridge until your cupcakes have cooled and are ready to ice