Zucchini Cupcakes with Ricotta Frosting

Zucchini Cupcakes
3 cups finely shredded zucchini
3eggs
1cup sugar
1/2 cup oil
1/2 cup lemon water(juice of one lemon + water)
1tsp almond extract
2 cups all purpose flour
1/2 cup corn starch
2 1/2tsp baking powder
1tsp baking soda
2tsp cinnamon
1/2tsp nutmeg
1/2tsp cloves
1tsp salt
3tbl candied or crystallized ginger(optional)

Ricotta Cloud Frosting
1cup heavy cream
1cup ricotta cheese
1 1/2 tsp gelatin
2tbl water
3tbl sugar
crystallized ginger for garnish

• Preheat oven to 350F, line 2 muffin pan with cupcake liner, about 24 cupcake will come out using this recipe
• In a large bowl sift together : flour, corn starch, spices, baking powder, baking soda and salt, set aside
• Using a  stand mixer or hand mixer beat together eggs, oil, lemon water, sugar, extract, beat until pale in color and doubled in volume, about 5 minutes
• Gradually add dry ingredients to wet, stir in candied ginger if using
• Stir in 3 cups finely grated zucchini
• Full the muffin pan, about 2/3 full
• Bake for 18-22 minutes, or until toothpick inserted in the center comes out clean
• Remove from the oven, let cool for 5 minutes then remove from the pan and cool to room temperature on the wire rack
• Make the Frosting
• In a small cup  sprinkle 1 1/2 tsp gelatin over 2tbl water, let bloom for 5 minutes, then microwave on high for 5 seconds, stir and check if all the gelatin is dissolved, don’t over heat gelatin. This process takes only several seconds. If dissolved gelatin is hot to the touch let it cool slightly, stirring, let cool to room temperature.
• In the meantime whip 1cup heavy cream in a clean bowl until soft peaks are formed, add sugar and gradually, while still whipping add cooled dissolved gelatin, whip on high, gradually add 1 cup ricotta cheese and continue whipping for one more minute until stiff peaks are formed. Frost cupcakes as desired
• Store cupcake in the fridge in a bakery box or plastic container