Soffioni Abruzzesi are cute little Italian cupcakes or muffins filled with fluffy Ricotta cream. They are easy to make and so delicious.
When baking I always recommend to use digital scales for the best accurate results. Here is my favorite digital scale.
For Ricotta filling
- 2 eggs
- 5 tbsp granulated sugar
- 1 lemon zested
- 7 oz Ricotta cheese
- 1 tsp vanilla extract
- ¼ tsp lemon juice
- 1 tbsp icing sugar optional
Make shortcrust pastry
In a medium bowl whisk together 1 ⅓ c of flour and ⅛ tsp of salt. In another bigger bowl beat the egg with a fork or a whisk, just until the egg white and yolk are blended. Whisk in oil and 3 tbsp of granulated sugar.Add sifted flour and salt mixture and first mix the dough with a spoon and then knead the dough with your hands until all ingredients are incorporated and the dough is smooth. Roll the dough into a ball, wrap it in cling wrap and refrigerate for 1 hour.
Make Ricotta filling
Separate the remaining 2 egg yolks from egg whites and keep both in different bowls.
In a bowl with yolks add the 5 tbsp of sugar and ¼ tsp of lemon zest. Using a hand whisk, mix until the mixture is fluffy and light (about 5 minutes).
Add 7 oz of Ricotta cheese, 1 tsp vanilla extract and continue whisking until cream is smooth.
In a bowl with egg whites, add ¼ teaspoon of lemon juice and using a hand mixer, beat egg whites until stiff peaks. Using a spatula, slowly fold the egg whites into the Ricotta cream.
Serving: 1muffin | Calories: 288kcal | Carbohydrates: 92g | Protein: 9.4g | Fat: 9.8g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 123mg | Potassium: 102mg | Fiber: 0.8g | Sugar: 18.4g | Calcium: 106mg | Iron: 2mg