Ricotta Bouchons (Muffins)

I'm only calling these cakes "bouchons" (corks), cause they came out looking like wine corks!
In Paris, I buy little chocolate corks at patisseries, known as bouchons (corks).

These are muffins, cupcakes or just pretty little cakes. Call them what you wish.
I call them delicious.

I loved these. A lot.

This is a beautiful dense ricotta cake batter with a hint of orange zest and almond extract, and some plump golden raisins.

I experimented with these very pretty tall paper liners, and they came out great. They puffed up like souffles and didn't deflate!

Here's how:

Little Ricotta Cakes (bouchons!): (makes 10-12 little cakes)

1 1/4 cup sugar
8 tablespoons of melted and cooled butter (1 stick or 1/2 cup)
3 eggs
1 tsp vanilla
1/4 tsp almond extract
zest of an orange
16 oz. container of fresh ricotta
1/4 cup of golden raisins

1 1/2 cup flour
1 tsp kosher salt
2 1/2 tsp of baking powder

Mix wet ingredients together and then slowly add in the flour mixture to form a nice light batter.

My fancy paper liners needed no greasing, but you might want to spray your muffin tins or baking forms, if needed.

I used an ice cream scoop for my batter. I filled each muffin cup with a big scoop of batter, 3/4 way to the top.

Place on a baking tray (because my liners were too large to fit into a muffin pan), and bake at 325F for 30-40 minutes.
Baking time will depend on the size of the cakes you are making. The batter will rise and puff up over the top and form a cork shape, like a souffle.

Remove to a cooling rack and let rest.

No need for icing or powdered sugar, these stand alone.

Great eaten warm about 30 minutes after baking. I couldn't resist.

AH-MAZING, and pretty too.


MIL said…
Natalia said…
Oh, how pretty. I started eating ricotta regularly and have been looking for new recipes using this fab ingredient. Where did you buy those beautiful liners? Looking forward to making these over the weekend.
Peggie said…
I save many of your recipes but never post comments. So, I wanted you to know how much I enjoy your blog. And because I love Paris as much as you, I might have to look into staying at the cottage. Thanks for another great looking recipe.
Amanda said…
These were fabulous, just as I was expecting! Cookbook? Cooking show? Seriously, Stacey...it's time. How can we make this happen? :)
Foodiewife said…
OhmyGawd. I absolutely have to try these. I'm serious. I have all the ingredients, including those pretty little paper thingies. Love ricotta, orange and almond.
Ciao Chow Linda said…
I love the flavors here Stacey - and the look of them too. They sort of remind me somewhat of Yorkshire Puddings the way the rise and have a little "cuff" at the top.
Anonymous said…
Yum yum yum! These are definitely going to be on my to do list this weekend.
Eileen said…
Your Ricotta Bouchons are calling my name! I will bake these this upcoming week (and I even have baking cups like these stored away) Thanks!
catherine said…
these sound delicious ty love ricotta anyway ! ty for sharing am making these soon will let you know how they turn out!
Anonymous said…
I made these tonight, and all I can say is HOLY MACKEREL.
These were SO good and easy to make.
Thank you for always making me look like a star (and I am a beginner cook!).
I love you Stacey.
Chef Shaz said…
where can i order liners like these?