LEMON POLENTA CUPCAKES
- 17 November 2017
- 0 Comment(s)
Cupcakes are really just little cakes, but there is something in their make-up that makes them irresistible, festive, fun! Now make them slightly more exotic than the everyday vanilla or chocolate and they can also be sleek and sophisticated!
Try our recipe for lemon polenta cupcakes and pour a glass of our Leopard’s Leap Chardonnay Pinot Noir. Yes, cake and wine can be divine!
Lemon Polenta Cupcake Recipe
200 g soft butter
200 g castor sugar
200 g ground almonds
100 g fine polenta
1½ tsp baking powder
3 large eggs
Zest of 1 lemon
Pre-heat the oven to 180 ᵒC and grease two mini muffin trays.
Cream the butter and sugar till pale and creamy. Combine the almonds, polenta and baking powder. While whisking, add the dry ingredients, alternating with the eggs.
Whisk in the lemon zest and spoon into the prepared muffin tray. Bake for 20 minutes (the cupcakes are ready when a cake tester is inserted into the centres and comes out clean). Remove from the oven and allow to cool.
If you would like to add a decadent cream cheese topping, use the recipe below or otherwise simply serve with a light dusting of icing sugar and of course that glass of wine!
Cream cheese icing
300 g icing-sugar, sifted
50 g butter, soft
125 g cream cheese
In an electric mixer, beat the icing-sugar and butter together at a medium-low speed until the mixture comes together and is well mixed.
Add the cream cheese and beat until it is completely incorporated. Continue beating until the icing is pale and fluffy. Do not overbeat the mixture, as it can become runny.
Use the icing to decorate your cakes to your liking.