Strawberry & polenta cupcakes
By Cazj80
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
- To decorate
- 140g icing sugar
- 3 strawberries, hulled and roughly chopped, plus 6 halved, for decoration
- lemon juice
Details
servings 12
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget
Preparation
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.
Step 3
Divide the mixture between the paper cases, then bake for 20 minutes or until golden, risen and springy to touch. Cool for a few mins, then place the cakes on a wire rack to cool completely.
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