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Lemon Ricotta Cupcakes With Blackberry Icing

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SHAPE Magazine
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dessert nut free vegetarian

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Ingredients

2 c. good quality part-skim ricotta

1/2 c. sugar

1 egg + 1 egg white

1 tsp. vanilla extract

3/4 c. cake flour

1 tsp. baking soda

1 dash salt

1 lemon, zested

6 tbsp. prepared vanilla buttercream

1/4 c. blackberries

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