1.

Preheat oven to 160°C (325°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cupcake cases.

2.

Place the butter in a small saucepan over low heat, stirring with a spatula, until melted.

3.

Place the flour, sugar and baking powder in a big bowl and, using a whisk, mix to combine. Add the melted butter, the eggs, vanilla and milk and whisk until well combined and smooth.

4.

Spoon the mixture into the prepared tins. Bake for 20 minutes or until cooked when tested with a skewer. Wearing oven gloves, carefully remove the cupcakes from the oven and allow to cool in the tins for 5 minutes. Move onto wire racks to cool completely, before spreading with your favourite icing (instructions below).

1.

Place cream cheese and fresh firm ricotta in a medium bowl. Using a whisk, mix them together until lovely and smooth (you can use a food processor for this step if you don’t have time to soften your cream cheese).

2.

Add maple syrup and vanilla extract and whisk to combine. Keep in the fridge and spread over the cooled cakes when ready to serve.

1.

Follow the same instructions for the vanilla icing, but add the cocoa powder and extra maple syrup in the ingredients list before whisking.