Strawberry Polenta Cupcakes

Baking and Desserts | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Strawberry polenta cupcakes

Ingredients

Strawberry - 6.7 oz
Lemon - ½ pieces
Corn Flour for Polenta - 3 oz
Wheat Flour - 4.9 oz
Chicken Egg - 3 pieces
Butter - 4.9 oz
Baking Powder - 1 tablespoon
Sugar - 4.9 oz
Milk - 1 tablespoon
Powdered Sugar - 4.9 oz

Step by Step guide

Step 1

Preheat the oven to 356°F. Beat the butter, sugar, and the zest of half a lemon together, then add the polenta and eggs, and mix well.

Step 2

Sift the flour and baking powder, then fold them into the batter. Pour in the milk and add the chopped strawberries (140 g). Spoon the mixture into molds and bake for twenty minutes.

Step 3

Prepare the glaze. Sift the powdered sugar. Mash the strawberries (20 g) with a fork, adding a teaspoon of lemon juice. Strain the berry puree through a sieve, then mix the strawberry juice with the powdered sugar and whip thoroughly with a wooden spoon until you achieve a smooth consistency (adding more lemon juice if necessary). Dip the cupcakes in the glaze and decorate with halved remaining strawberries.