Polenta & Strawberry Cup Cakes. Super Moist & Yummy

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a special dish, Polenta & Strawberry Cup Cakes. Super Moist & Yummy. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Polenta & Strawberry Cup Cakes. Super Moist & Yummy is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They're fine and they look wonderful. Polenta & Strawberry Cup Cakes. Super Moist & Yummy is something which I have loved my entire life.

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As for the number of servings that can be served to make Polenta & Strawberry Cup Cakes. Super Moist & Yummy is 29 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Polenta & Strawberry Cup Cakes. Super Moist & Yummy estimated approx 1 hour 30 mins.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Polenta & Strawberry Cup Cakes. Super Moist & Yummy using 10 ingredients and 10 steps. Here is how you can achieve it.

I changed it a little and made cupcakes instead of 1 large cake. The large version serves 12, as watching the weight & handing out cup cakes are far easier for me and only take 10-12 minutes in the oven per batch. These cakes are fluffy light & amazing!!!

Ingredients and spices that need to be Prepare to make Polenta & Strawberry Cup Cakes. Super Moist & Yummy:

1. 175 grams fine cornmeal
2. 75 grams plain flour
3. 1/2 tsp salt
4. 1 tsp baking powder
5. 175 grams butter r margarine
6. 250 grams caster sugar
7. 4 eggs I used large 232g
8. 125 grams low fat natural yoghurt. I used alpro simply plain
9. 1 tsp vanilla extract
10. 1/2 punnet strawberries sliced then quartered I used 172g

Steps to make to make Polenta & Strawberry Cup Cakes. Super Moist & Yummy

1. Pre heat oven to 170°. If making large sponge cake grease & line/flour a 23cm round cake tin & put oven on 180°
2. Sift together the cornmeal, flour, salt & baking powder. Give it a good mix to distribute & set aside.
3. In a small jug crack the eggs. No need to whisk. Set aside.
4. In medium bowl beat the caster sugar & butter/margarine until light & fluffy.
5. Beat in the eggs in 4 stages then stir in the vanilla.
6. Weigh the natural yoghurt & strawberries.
7. Add the dry ingredients alternating with the yoghurt stirring round the edges of the bowl each time. Finish with the yoghurt.
8. Fold in the strawberries.
9. ¾ fill cake cases or cake tin. If making cup cakes bake for 10-12 minutes. If making large cake bake for 30-45 minutes depending on how hot your oven gets. Check with cake tester to see if cooked. If it comes out clean then remove & cool on wire rack. If not bake a little longer. No need to ice or add buttercream these are delicious as they are.
10. Enjoy 💖

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