Sweet Pea and Ricotta Cupcakes - Give Peas a Chance

Sure, we call them sweet peas, but most people don't think of peas as a sweet.  Prior to making my sweet pea and ricotta cupcakes, I'd never had peas in a dessert.  Although these pea cupcakes feel like they belong at the farmers' market in a stand next to the lady in faded jeans selling bib lettuce, these pea cupcakes are definitely a dessert.  They are light and sweet (not treading into muffin territory) with a hint of basil and topped with honey panna cotta (yes, I frosted my cupcakes with panna cotta - more on that later).  Despite your reservations, I encourage you to give peas a chance!


Sweet Pea Cupcake Recipe

Yield: 12 Cupcakes

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon dried basil, crumbled
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups sugar
• 3/4 cup food processed (until as smooth as possible) sweet peas (I used frozen and defrosted peas, but fresh peas would be even better.)
• 2 large eggs
• 1/2 cup ricotta cheese

1. In a small bowl, whisk together flour, baking soda, basil, and salt. 
2. In a medium-sized bowl, beat the butter and sugar until light and fluffy.
3. Add the peas, eggs, and ricotta cheese to the butter/sugar mixture and mix until fully combined.
4. Add the dry ingredients to the wet ingredients a little bit at a time, mixing until just combined.
5. Divide batter evenly between 12 cupcake liners.
6. Bake at 350 F for 20 minutes or until cupcakes bounce back when lightly touched.

 Honey Panna Cotta Frosting

Although the frosting looks like a glaze, it is actually honey panna cotta.  The texture is jello-like and if you wanted to, you could actually peel it off.  While I liked the frosting and it was a fun experiment, it wasn't the biggest hit with my tasters.  If you don't want to make the panna cotta, the cupcakes would be just as good unfrosted or frosted with a honey cream cheese frosting.  

If you'd like to try the panna cotta frosting, make a small batch of my honey panna cotta (divide the honey panna cotta recipe by four).  Allow the panna cotta to cool just a little bit in the pot and then dunk the cupcakes into it.

Let the panna cotta harden on the cupcakes and then dunk again.  Repeat until the "frosting" is a thickness that you are happy with.

Credits

This cupcake was inspired by a dish called "Jar of Peas" created by Cary McDowell of Winslow's Home for Slow Food's Feast in the Field.  Although it doesn't look like much, the Jar of Peas was my favorite course of the seven course meal at the Feast.  If given the opportunity, I could eat a jar a day.  Thanks, Cary, for the cupcake inspiration!