If you like fresh strawberries these are the cakes for you, they are perfect for summer tea parties!
Strawberry and Polenta cupcakes.
For the cakes.......
140g unsalted butter, softened.
140g golden caster sugar.
Zest of 1/2 a lemon.
85g polenta.
3 eggs beaten.
140g plain flour.
1 tsp baking powder.
1 tbsp milk.
140g strawberries, chopped.
For the icing......
140g icing sugar.
5 strawberries hulled and chopped.
lemon juice.
6 strawberries halved for decoration.
Line a 12 hole muffin tin with paper cases and heat oven to 180c.
In a large bowl, cream together the butter, sugar and lemon zest until pale and fluffy. Add polenta and continue to whisk until combined. Beat in the eggs.
Sift in flour and baking powder, then fold in quickly with a large spoon. Stir in milk to loosen, then fold in the chopped strawberries.
Divide into the muffin tray and bake for 20 mins until tops are golden and springy to the touch.
Cool for a few mins and then place on wire rack to cool completely.
To ice......
Carefully Peel the cases off the cakes. Sift the icing sugar into a bowl. place the strawberries into another bowl and add 1 tsp of lemon juice, mash with fork until pulpy.
Push through a sieve over icing sugar. If needed stir in a little more lemon juice until you have a thick but fluid paste.
Dip each cake in the icing and then top with half a strawberry. Leave for icing to set and then serve.
Cakes keep for 2-3 days.
