These cupcakes use polenta, which gives them a crumbly, dense texture. Flavoured with lemon zest and fresh strawberries and topped with lemon icing, they're perfect for enjoying mid-morning with a cup of tea.
- 140g unsalted butter
- 140g plain flour
- 140g golden caster sugar
- 140g strawberries, hulled and chopped
- 85g polenta
- 3 eggs
- 1 tbsp. milk
- 1 tsp. baking powder
- Zest of 1 lemon
- 140g icing sugar
- Lemon juice
Preheat the oven to 160C. Line a muffin tin with 12 paper liners.
Cream together butter and sugar until pale and fluffy. Beat in the lemon zest, then the eggs, one at a time until well combine. Stir in the polenta, then sift in the flour and baking powder and stir until just combined. Stir in the milk then fold in the strawberries. Divide between the cupcake liners and bake for 20 minutes or until golden and firm to the touch.
Cool the cakes. While cooling, mixing icing sugar with enough lemon juice to form a runny icing. Drizzle over the top of the cupcakes once cooled.