Fantastic cupcakes with polenta and strawberries. Delicate, very moist, and not too sweet, with a lovely, slightly grainy texture from the polenta. They’re a little different, but they taste like perfection! Finished with a pale pink strawberry and lemon icing. I highly recommend them.
Makes 10-12 cupcakes.
Ingredients for the strawberry and polenta cupcakes:
- 140 g butter
- 140 g caster sugar
- finely grated zest of 1 lemon
- 3 large eggs
- 140 g plain flour
- 85 g polenta
- 1 tsp baking powder
- 1 Tbsp milk
- 200 g strawberries, hulled and cut into pieces
All ingredients should be at room temperature.
Cream the butter and sugar together in a bowl until pale and fluffy. Add the eggs one at a time, beating well after each addition, then add the lemon zest and beat again (the batter may curdle slightly at this stage, but it won’t affect the finished cake). Add the sifted plain flour and baking powder, the polenta, and 1 tbsp milk, and gently fold with a spatula until just combined. Add the chopped strawberries and mix briefly.
Divide the cupcake batter between 10–12 cupcake cases. Bake at 170°C for about 20 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
To finish:
- 10-12 strawberries
Ingredients for the strawberry and lemon icing:
- 140 g icing sugar, sieved
- 1-2 strawberries, hulled and mashed with a fork
- a little freshly squeezed lemon juice
Push the strawberries through a sieve over the icing sugar, add the lemon juice, and beat everything together until smooth. Add more icing sugar or lemon juice as needed to adjust the consistency.
Ice the cooled cupcakes and decorate with strawberries.
Enjoy!
Recipe source: – “BBC Good Food”.
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