This recipe first appeared in Food magazine.
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Ingredients
Lemon icing
Method
Raspberry polenta cupcakes
1.Preheat oven to 180°C. Line a 12-hole muffin tin with paper cases. In a large bowl, beat butter, sugar and lemon zest until pale and creamy.
2.Add the eggs, one at a time, beating well after each addition. Beat in the polenta and milk.
3.Add the flour and baking powder and stir to combine. Divide the mixture between the paper cases.
4.Press 2-3 raspberries into each cupcake, reserving 12 raspberries for decoration. Bake for 20-25 minutes or until golden and springy to the touch. Remove to a wire rack and allow to cool completely.
5.Make lemon icing (see below).
6.Dollop a spoonful of icing onto each cupcake, then top with a raspberry. Leave to set, then serve.
Lemon icing
7.Place icing sugar into a large bowl. Stir in the lemon juice, a little at a time until you have a smooth, thick yet fluid, paste.
Note
- If fresh raspberries are unavailable, you can use frozen ones inside the cupcakes instead. To decorate, use a little lemon zest or try freeze-dried raspberry flakes. – PER SERVE Energy 262kcal, 1097kj • Protein 3.5g • Total Fat 10g • Saturated Fat 4g • Carbohydrate 39.5g • Fibre 1.5g • Sodium 98mg
