Blueberry & polenta cupcakes

16 Jan

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I am the sort of person who gets so excited when they see a new or unusual baking recipe that I will rush out to buy any ingredient that I don’t have in the cupboard. Usually by the time said ingredient is stored in the pantry I have a new ‘must bake’ recipe and that item that I simply had to have ends up languishing, unloved, in the back of the pantry.

Sometimes fate intervenes and the same ingredient pops up again and I dust off said item, preheat the oven and get cracking.

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Hello, polenta.

I can’t recall why I bought it in the first place but when I recently found a cupcake recipe on the BBC’s food site it was a given they would be made. I swapped the strawberries in the original recipe for blueberries and I reduced the amount of sugar and added more milk.

I offered these around to the tradies who recently built our deck and there was nary a crumb to be seen. That makes me happy.

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GATHER:

140g butter, softened and diced

140g caster sugar

140g plain four whisked with

1 teaspoon baking powder

85g polenta

three eggs

three tablespoons milk

140 frozen blueberries

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LET’S GET TO IT:

Preheat oven to 180C and line a 12 hole muffin tin with cupcake wrappers.

In bowl of electric mixer beat sugar and butter until pale and creamy.

Beat in polenta, then eggs one at a time.

Scrape down side of bowl, sift in flour mixture then slowly add milk, beating on low speed.

This is a chunky, lumpy batter so don’t despair!

Tip in berries, give a gentle brief stir then scrape into cupcake wrappers.

Bake for 15-18 minutes / until golden.

Cool on wire racks.

I served some of these au naturel, some with a dusting of icing sugar, and some with a quick icing made up by stirring about 1 teaspoon lemon juice and 2 tablespoons water into 1.5 cups icing sugar until it was spreadable.

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18 Responses to “Blueberry & polenta cupcakes”

  1. Laura (PA Pict) January 16, 2015 at 11:47 am #

    Those look scrumptious. I am not a fan of polenta in savoury dishes so I must try this to see if I like it better sweet.

    • thehungrymum January 31, 2015 at 6:29 am #

      Thanks! I love the polenta in these cakes as it makes really moist and soft. I don’t think it tastes too polenta-y, though!

  2. Sarah Belanger January 16, 2015 at 8:55 pm #

    I love personal desserts. These look delicious.

  3. Fae's Twist & Tango January 17, 2015 at 2:34 am #

    This is interesting. I never thought of polenta cupcakes. With blueberries… YUM! 😛

    • thehungrymum January 17, 2015 at 9:13 am #

      It is a good cake as it isn’t overly sweet. The blueberries just seem to work with it 🙂

  4. Jess @ whatjessicabakednext.com January 17, 2015 at 4:38 pm #

    I absolutely love polenta cake- so good! I really like the blueberries added, very tasty recipe! A must bake for sure!

    • thehungrymum January 18, 2015 at 12:34 am #

      Thanks Jess ! I;ll be trying it in a few different recipes soon
      x

  5. lapetitecasserole January 18, 2015 at 12:06 am #

    I love polenta! What a great idea you has using it for cupcakes!

  6. Emily January 18, 2015 at 1:35 pm #

    I’m going to try this! I had a polenta cake a while back and have been wondering how I could recreate it – this gives me some motivation!

    • thehungrymum January 19, 2015 at 7:52 am #

      Oh, yay! I hope you enjoy these little cakes, perhaps you could try it as a big cake and report back with the results?

  7. Choc Chip Uru January 19, 2015 at 11:23 am #

    I adore polenta in desserts, it adds that extra something 😀
    Love the bursts of blueberry awesomeness!

    Cheers
    Choc Chip Uru

  8. Liz January 20, 2015 at 4:22 am #

    What a great combination of ingredients 🙂 And I love the muffin liners. Breakfast, snack, dessert–perfect for all 🙂 Also like how you topped them differently.

  9. tanaramccauley January 20, 2015 at 9:34 am #

    These look amazing!

  10. Sammie January 20, 2015 at 2:59 pm #

    these look superb!

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