How to Cook Delish Polenta & Strawberry Cup Cakes. Super Moist & Yummy

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Interesting isn't it, organic living is a need now not a choice. With a bit of luck you'll make the most of the item above. Now we come back to the polenta & strawberry cup cakes. super moist & yummy recipe. You can cook polenta & strawberry cup cakes. super moist & yummy using 10 ingredients and 10 steps. Here's the way to prepare dinner the recipe..

The ingredients needed to cook Polenta & Strawberry Cup Cakes. Super Moist & Yummy:

1. Take of fine cornmeal.
2. Use of plain flour.
3. Get of salt.
4. Prepare of baking powder.
5. You need of butter r margarine.
6. Take of caster sugar.
7. You need of eggs I used large 232g.
8. Prepare of low fat natural yoghurt. I used alpro simply plain.
9. You need of vanilla extract.
10. Get of punnet strawberries sliced then quartered I used 172g.

Instructions 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 💖.

Many chefs find great use for it, especially as it makes a brilliant alternative to wheat or potato, and can be served creamy, like a mash, roasted, like chips, or even baked into gluten-free cakes and breads. Polenta is a traditional Italian ingredient made from cornmeal, which had been eaten since Roman times. The name derives from the Latin pollen,meaning fine flour. Polenta is usually boiled in water (sometimes milk) until cooked through and either served straight away or chilled then sliced and fried. Polenta, of course, isn't polenta until it's cooked - until then it's just cornmeal (which is a good tip if you're on a budget: cornmeal labelled as such tends to be an.

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