Name: Strawberry & polenta cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 12 cakes
Cuisine: British
Ingredients: 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; 140g icing sugar; 3 strawberries hulled and roughly chopped, plus 6 halved, for decoration; lemon juice

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Strawberry & polenta cupcakes

Strawberry & polenta cupcakes

Good Food team

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Makes 12 cakes

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.5 out of 5.32 ratingsRate

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These cupcakes are little portions of perfection and are great to share with friends

Freezable (un-iced)

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Ingredients

Nutrition

Units:

MetricUS

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

To decorate

140g icing sugar
3 strawberries

hulled and roughly chopped, plus 6 halved, for decoration
lemon juice

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Nutrition: per cake

kcal271
fat12g
saturates7g
carbs40g
sugars26g
fibre1g
protein4g
salt0.19g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, August 2008

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A star rating of 4.5 out of 5.32 ratings

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