Strawberry Polenta Cupcakes
12 servings
40 minutes
Strawberry cupcakes with polenta are a delicate blend of classic European baking with Italian notes of cornmeal. Polenta gives the cupcakes an amazing texture—soft inside but with a slight graininess that reveals the rich flavor of butter and fresh strawberries. The origins of this recipe trace back to Mediterranean culinary traditions where cornmeal is widely used for baking. The sweet-tart aroma of lemon zest complements the berry sweetness, creating a harmonious balance of flavors. The glaze made from strawberry puree and powdered sugar adds a gentle fruity aftertaste to the dessert, while decorating with fresh berries turns the cupcakes into a true festive treat. An ideal choice for tea time, cozy gatherings, or as an elegant dessert that brings joy with every bite.
1
Preheat the oven to 180 degrees. Beat the butter, sugar, and zest of half a lemon, add the polenta and eggs, and mix.
- Butter: 140 g
- Sugar: 140 g
- Lemon: 0.5 piece
- Corn flour for polenta: 85 g
- Chicken egg: 3 pieces
2
Sift the flour and baking powder, mix into the dough. Pour in the milk and add the chopped strawberries (140 g), place in molds and bake for twenty minutes.
- Wheat flour: 140 g
- Baking powder: 1 teaspoon
- Milk: 1 tablespoon
- Strawberry: 190 g
3
Prepare the glaze. Sift the powdered sugar. Mash the strawberries (20 g) with a fork, adding a teaspoon of lemon juice. Strain the berry puree through a sieve, mix the strawberry juice with the powdered sugar and beat thoroughly with a wooden spoon until smooth (adding lemon juice if necessary). Dip the cupcakes in the glaze and decorate with halves of remaining strawberries.
- Powdered sugar: 140 g
- Strawberry: 190 g
- Lemon: 0.5 piece
- Strawberry: 190 g