Strawberry & Polenta Cupcakes

On Tuesday, which is my day off from work, we had a lovely afternoon cooking up all sorts of treats in the kitchen. I thought i would share those recipes with you.

First up are these delicious little cupcakes, perfect to make together with little hands!

Strawberry & polenta cupcakes

Prep time: 15 mins
Cook time: 20 mins
Makes 12 muffins or 16 cupcakes

Ingredients
140g unsalted butter, softened
140g caster sugar
85g polenta
3 eggs, beaten
140g plain flour
1tsp baking powder
1 tbsp milk
140g strawberries, hulled and chopped
To decorate
140g icing sugar
1-2 chopped strawberries

Method
1. Line a 12-hole muffin/ cupcake tin with paper cases and heat oven to 180C/fan 160C/gas 4. In a bowl, cream together the butter and sugar until pale and fluffy. Add the polenta and continue to whisk until combined. Beat in the eggs, a little at a time.
2. Sift in flour and baking powder, then fold in quickly with a large spoon until you have a thick batter. Stir in the milk to loosen, then gently fold in the chopped strawberries. Divide the mixture between the paper cases. 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.
3. Carefully peel the cases off the cakes. Sift the icing sugar into a large bowl. Place the chopped strawberries in a bowl 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) 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 & enjoy!

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