Strawberry & polenta cupcakes#
- 140g unsalted butter, softened
- 140g golden caster sugar
- grated zest ½ lemon
- 85g polenta
- 3 eggs, beaten
- 140g plain flour
- 1 tsp baking powder
- 1 tbsp milk
- 140g strawberries, hulled and chopped into chunks
-
- Line
a 12-hole muffin tin with paper cases and heat oven to 180C/fan
160C/gas 4. In a large bowl, cream together the butter, sugar and lemon
zest until pale and fluffy. Add the polenta and continue to whisk until
combined. Beat in the eggs, a little at a time.
- Sift
in flour and baking powder, then fold in quickly with a large spoon or
spatula until you have a thick batter (the mixture may look lumpy
because of the polenta). Stir in the milk to loosen, then gently fold in
the chopped strawberries. Divide the mixture between the paper cases,
then bake for 20 mins or until golden, risen and springy to touch. Cool
for a few mins, then place the cakes on a wire rack to cool completely.
The cakes can now be stored in an airtight container for up to two days.
- Carefully
peel the cases off the cakes. Sift the icing sugar into a large bowl.
Place the chopped strawberries in a bowl with 1 tsp lemon juice and mash
with a fork until pulpy. Push through a sieve over the icing sugar (you
only need a few drops of juice to colour the icing a rosy pink). Stir
in more lemon juice, a dribble at a time, until you have a thick yet
fluid paste. Dip the top of each cake into the icing, then top
immediately with a strawberry half. Leave to set, then serve.
