Preheat oven to 180°C (160°C fan-forced) and line 16 muffin tins with paper cases.
Heat sliced strawberries, 3 tbsp of sugar and a dash of water over low to medium heat in a small saucepan. Mash strawberries and allow mixture to come to the boil, stirring frequently. Allow to simmer for 3-5 minutes.
Remove from heat and set aside to cool. Once cool, strain mixture reserving both pulp & juice.
Cream the butter and 200g sugar until light and fluffy. Mix in lemon zest.
In a separate bowl, mix together the amond meal, polenta and baking powder.
Add in 1/3 of the dry ingredients into the butter and beat until just combined. Add 1 egg and beat until combined. Repeat until all of the dry ingredients and eggs have been added.
Stir in the strawberry pulp, then divide the batter into the tins. Bake for 20-25 minutes. A cake tester should come out clean and the edges will shrink away from the sides of the liners.
Syrup
In a small saucepan, boil the strawberry juice, lemon juice and icing sugar over high heat, stirring constantly.
Once the icing sugar has dissolved, remove from heat and pour over the cupcakes. Allow to cool.
Serve each cupcake with a dusting of icing sugar.
SHORT DESCRIPTION
A recipe often ejoyed at our own Team Goodness birthday celebrations. These soft, sweet and moist cupcakes are sensational! Also delicious with lemon or orange syrup in place of the strawberry.
DESCRIPTION
Preheat oven to 180°C (160°C fan-forced) and line 16 muffin tins with paper cases.
Heat sliced strawberries, 3 tbsp of sugar and a dash of water over low to medium heat in a small saucepan. Mash strawberries and allow mixture to come to the boil, stirring frequently. Allow to simmer for 3-5 minutes.
Remove from heat and set aside to cool. Once cool, strain mixture reserving both pulp & juice.
Cream the butter and 200g sugar until light and fluffy. Mix in lemon zest.
In a separate bowl, mix together the amond meal, polenta and baking powder.
Add in 1/3 of the dry ingredients into the butter and beat until just combined. Add 1 egg and beat until combined. Repeat until all of the dry ingredients and eggs have been added.
Stir in the strawberry pulp, then divide the batter into the tins. Bake for 20-25 minutes. A cake tester should come out clean and the edges will shrink away from the sides of the liners.
Syrup
In a small saucepan, boil the strawberry juice, lemon juice and icing sugar over high heat, stirring constantly.
Once the icing sugar has dissolved, remove from heat and pour over the cupcakes. Allow to cool.
