Prune and ricotta cupcakes

MAKES 18

75 g (2²/₃ oz/¹/₃ cup) pitted prunes, chopped

1 tablespoon Marsala

250 g (9 oz) ricotta cheese

115 g (4 oz/½ cup) caster (superfine) sugar

2 eggs

60 ml (2 fl oz/¼ cup) whipping cream

30 g (1 oz/¼ cup) cornflour (cornstarch), sifted

2 tablespoons self-raising flour, sifted

30 g (1 oz/¼ cup) grated dark chocolate

1  Preheat the oven to 180°C (350°F/Gas 4). Line 18 mini muffin holes with paper casses.

2  Combine the prunes and Marsala in a small saucepan. Bring to the boil, then reduce the heat and simmer for 30 seconds, or until the Marsala is absorbed. Allow to cool.

3  Beat the ricotta and sugar with electric beaters for 2 minutes, or until light and creamy. Gradually add the eggs, one at a time, beating well after each addition. Add the cream and beat for 2 minutes. Using a metal spoon, fold in the sifted cornflour and flour, the prune mixture and the chocolate.

4  Divide the mixture evenly among the cases. Bake for 15–18 minutes, or until firm and lightly golden. Transfer onto a wire rack to cool. Sprinkle with icing sugar just before serving.