Treat yourself to the delicious combination of strawberry and polenta with these irresistible cupcakes. The moist texture of the polenta perfectly complements the sweet and tangy taste of fresh strawberries in every bite. These cupcakes, made with love, not only delight the taste buds, but are also an adorable treat to share with friends or loved ones. Whether for a special occasion or simply as a delicious afternoon treat, these strawberry polenta cupcakes bring joy and satisfaction to everyone who enjoys them.
- 140g unsalted butter, softened
- 140g golden powdered sugar
- grated zest of half a lemon
- 85g polenta
- 3 eggs, beaten
- 140g plain flour
- 1 teaspoon Baking powder
- 1 tablespoon milk
- 140 g strawberries, peeled and cut into pieces
- 140g powdered sugar
- 3 strawberries, peeled and roughly chopped, plus 6 halved, for decoration
- lemon juice
- Line a 12-hole muffin tin with paper cases and preheat the oven to 180°C/fan 160°C/gas mark 4.
- In a large bowl, cream together the butter, sugar and lemon zest until light and fluffy.
- Add the polenta and continue to mix until well combined.
- Gradually stir in the eggs.
- Sift together the flour and baking powder, then quickly fold in with a large spoon or spatula until a thick batter forms (the mixture may look lumpy due to the polenta).
- Stir in the milk to loosen, then carefully fold in the chopped strawberries.
- Divide the mixture between the paper cases and then bake for 20 minutes or until golden brown, risen and springy.
- Allow to cool for a few minutes, then transfer the cakes to a wire rack to cool completely.
- The cakes can now be stored in an airtight container for up to two days.
- Carefully peel the wrappers away from the cakes.
- Sift the powdered sugar into a large bowl.
- Place the chopped strawberries in a bowl with 1 teaspoon of lemon juice and mash with a fork until mushy.
- Strain the icing sugar through a sieve (a few drops of juice are enough to turn the icing pink).
- Gradually stir in more lemon juice until a thick but runny paste forms.
- Dip the top of each cake in the glaze and immediately top with a strawberry half.
- Let it set, then serve.
Equipment and tools
The following equipment and tools are required to prepare these strawberry polenta cupcakes:
- mixing bowl
- Electric mixer or whisk
- Cupcake tin
- Muffin tins
- Cooking spray or cupcake liners
- cutting board
- Measuring cups and spoons
- Cooling rack
The strawberry polenta cupcakes contain the following allergenic ingredients:
- Wheat (in flour)
These cupcakes may also contain traces of nuts as they are prepared in a kitchen that processes nuts.
Storage and leftovers
To store the strawberry polenta cupcakes, place them in an airtight container and store at room temperature for up to 3 days.
If necessary, you can store the cupcakes in the refrigerator to extend their freshness for up to 5 days.
You can also freeze the cupcakes for up to 3 months. Be sure to wrap them tightly in plastic wrap or place them in freezer bags before freezing.
If you want to enjoy the leftovers, let the cupcakes thaw at room temperature or in the microwave for a few seconds.
Health Benefits of Strawberry and Polenta Cupcakes
When it comes to enjoying desserts, it’s always beneficial if they come with additional health benefits. The Strawberry Polenta Cupcakes recipe not only satisfies your sweet tooth, but also contains nutritious ingredients that contribute to your overall well-being. Let’s take a closer look at the health benefits this delicious treat offers.
1. Strawberries: A nutritional powerhouse
Strawberries are not only delicious, but also full of important vitamins and minerals. These vibrant berries are an excellent source of vitamin C, known for its immune-boosting properties. Vitamin C plays a crucial role in collagen synthesis and tissue repair and acts as a powerful antioxidant, protecting the body from harmful free radicals.
Additionally, strawberries contain several antioxidants, including anthocyanins and ellagic acid, which have been linked to potential health benefits such as reducing inflammation, improving heart health, and promoting brain function.
2. Polenta: A gluten-free alternative
In this recipe, polenta replaces a portion of regular flour, providing a gluten-free option for people with sensitivities or dietary restrictions. Made from ground yellow or white corn flour, polenta is a rich source of complex carbohydrates, fiber and various micronutrients.
Because polenta is gluten-free, it can be enjoyed by those with celiac disease or non-celiac gluten intolerance. Additionally, polenta’s fiber content supports digestion, helps maintain healthy cholesterol levels, and promotes satiety, which can be helpful in weight management.
3. Lemon: A zesty vitamin C boost
Adding lemon zest to these cupcakes not only enhances the flavor, but also provides a dose of vitamin C. Vitamin C acts as an antioxidant, aids in iron absorption, and contributes to the health of your skin.
4. Reduced sugar content
Compared to traditional cupcake recipes, the strawberry polenta cupcakes contain golden powdered sugar instead of refined white sugar. Golden powdered sugar is less processed and retains more of its natural molasses content, resulting in a slightly lower glycemic index (GI). This means that the cupcakes cause a slower and more gradual rise in blood sugar levels.
Overall, these strawberry polenta cupcakes not only offer a delicious taste experience, but also offer potential health benefits through the use of strawberries, polenta, and lemon. Whether you have special dietary needs or just want to treat yourself to a guilt-free dessert, this recipe is a winner. Enjoy the deliciousness and treat yourself to these delicious, health-conscious cupcakes!