Strawberry & polenta cupcakes

By Cazj80

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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.