Strawberry Polenta Cupcakes Recipes

REAL STRAWBERRY CUPCAKES

Real Strawberry Cupcakes image

Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!

Provided by drewface

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 16

Ingredients

8 large fresh strawberries, or as needed
2 eggs
1 cup white sugar
⅓ cup vegetable oil
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons instant vanilla pudding mix
1 drop red food coloring, or as needed
¾ cup cream cheese, softened
2 tablespoons butter, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
3 large fresh strawberries, sliced

Steps:

Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 39 g, Cholesterol 52 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 248.9 mg, Sugar 25.4 g

GRILLED POLENTA WITH STRAWBERRIES

Grilled Polenta with Strawberries image

Grand Marnier® adds a delicate flavour to an old (adult) family favorite. Prepare the berries and allow them to sit on the counter, for no longer than 30 minutes, while you prepare the rest of the meal.

Provided by Bren

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup hulled and sliced strawberries
½ teaspoon white sugar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
1 (16 ounce) package prepared polenta
1 tablespoon olive oil, or as needed
1 pinch salt and freshly ground black pepper to taste
cooking spray

Steps:

Place the sliced strawberries into a small bowl, add sugar and brandy, and stir to coat. Let stand while you prepare the polenta.
Cut polenta into eight 1/2- to 3/4-inch-thick slices. Lightly brush the slices with olive oil and sprinkle with salt and pepper.
Preheat an outdoor grill for medium-high heat and lightly spray the grate.
Grill the polenta slices for 7 to 10 minutes per side, turning once. Place 2 slices on a dessert plate and top with 1/4 of the strawberry mixture.

Nutrition Facts : Calories 137 calories, Carbohydrate 22.3 g, Fat 3.5 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 392.3 mg, Sugar 5.1 g

STRAWBERRY & POLENTA CUPCAKES

Strawberry & polenta cupcakes image

These cupcakes are little portions of perfection and are great to share with friends

Provided by Good Food team

Time 35m

Yield Makes 12 cakes

Number Of Ingredients 12

Ingredients

140g unsalted butter , softened
140g golden caster sugar
grated zest ½ lemon
85g polenta
3 eggs , beaten
140g plain flour
1 tsp baking powder
1 tbsp milk
140g strawberries , hulled and chopped into chunks
140g icing sugar
3 strawberries , hulled and roughly chopped, plus 6 halved, for decoration
lemon juice

Steps:

Line a 12-hole muffin tin with paper cases and heat oven to 180C/fan 160C/gas 4. In a large bowl, cream together the butter, sugar and lemon zest until pale and fluffy. Add the polenta and continue to whisk until combined. Beat in the eggs, a little at a time.
Sift in flour and baking powder, then fold in quickly with a large spoon or spatula until you have a thick batter (the mixture may look lumpy because of the polenta). Stir in the milk to loosen, then gently fold in the chopped strawberries. Divide the mixture between the paper cases, then bake for 20 mins or until golden, risen and springy to touch. Cool for a few mins, then place the cakes on a wire rack to cool completely. The cakes can now be stored in an airtight container for up to two days.
Carefully peel the cases off the cakes. Sift the icing sugar into a large bowl. Place the chopped strawberries in a bowl with 1 tsp lemon juice and mash with a fork until pulpy. Push through a sieve over the icing sugar (you only need a few drops of juice to colour the icing a rosy pink). Stir in more lemon juice, a dribble at a time, until you have a thick yet fluid paste. Dip the top of each cake into the icing, then top immediately with a strawberry half. Leave to set, then serve.

Nutrition Facts : Calories 271 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.19 milligram of sodium

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