Directions

• Begin with the icing. In a standup mixer, whisk together the ricotta, powdered sugar and vanilla until combined. Turn mixer off.
• Pour in the cream then turn mixer on low to incorporate it into the ricotta before turning it on full speed and whipping it for about 3 minutes and it is puffy.
• Line a fine-mesh sieve with cheesecloth (or damp paper towel) and place in a bowl in which the bottom of the sieve won’t touch the bottom of the bowl.
• Pour the ricotta mixture into the prepared sieve, cover with plastic wrap and refrigerate for a minimum of 6 and a maximum of 24 hours.
• Once all the water and whey have drained out of the frosting, discard it and turn out the ricotta mixture into a bowl.
• Beat in the softened butter and the Sue Bee® honey and refrigerate until the cupcakes are ready.
• Preheat oven to 375 F. In a standup mixer with the paddle attachment, cream the butter and sugar together until light and puffy.
• Add in the Sue Bee® honey and orange zest and beat until well-combined.
• Add the eggs, one at a time, allowing the first to completely incorporate before adding the second.
• Mix the dry ingredients together in a separate bowl and the milk and vanilla in a liquid measuring dish.
• Add the dry and wet ingredients, alternately in thirds, starting with the dry and ending with the wet. Mix until just combined.
• Portion the batter into 24 paper-lined cupcake tin in 1/4 cup amounts and bake 15-18 minutes.
• Remove from the oven and allow to cool in the tin before removing them to completely cool on a wire cooling wrack. Once completely cooled, frost with the icing and top with the pine nuts.