Strawberry & Polenta Cupcakes
Over a year ago
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Ingredients
- 5oz unsalted butter softened
- 5oz Golden caster sugar
- ½ lemon zest grated
- 3oz polenta
- 3 eggs beaten
- 5oz plain flour
- 1 tsp baking powder
- 1 tbsp milk
- 5 oz Strawberries. hulled and cut into chunks
- 5 oz icing sugar
- 3 Strawberries. hulled and roughly chopped
- 6 strawberries halved for decoration
- lemon juice
Accompaniment
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Method
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1
Line a 12 hole muffin tin with paper cases
Preheat oven to 180C/fan 160C/Gas 4
In large bowl cream together butter, sugar and lemon zest till pale and fluffy
Add polent and continue to whisk till combined
Beat in eggs a little at a time
Sift in flour and baking poder then fold in quickly with a large spoon until have thick batter which may look lumpy
Stir in the milk to loosen
Gently fold in chopped strawberries
Divide mixture between paper cases and bake for 20 mins or until golden, risen and springy
Cool for a few mins then place cakes on wire rack to cool completely.
Peel cases off cakes
Sift icing sugar into large bowl
Place chopped strawbs in bowl with 1 tsp lemon juice and mash with fork till pulpy
Push through seive over the icing sugar (only need a few drops)
Stir in more lemon juice until you have a thick yet fluid paste. Dip the top of each cake into the icing then top immediately with a strawerry half
Leave to set
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