Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, polenta & strawberry cup cakes. super moist & yummy. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Giada De Laurentiis explains how polenta, which is made of cornmeal, is Italy's version of mashed potatoes. To cook polenta, Giada starts with a pot of boiling water, which she seasons with salt. Polenta is nothing more than coarsely ground cornmeal. I often use chicken broth instead of water.
Polenta & Strawberry Cup Cakes. Super Moist & Yummy is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Polenta & Strawberry Cup Cakes. Super Moist & Yummy is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook polenta & strawberry cup cakes. super moist & yummy using 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Polenta & Strawberry Cup Cakes. Super Moist & Yummy:
- Take 175 grams fine cornmeal
- Take 75 grams plain flour
- Prepare 1/2 tsp salt
- Take 1 tsp baking powder
- Prepare 175 grams butter r margarine
- Take 250 grams caster sugar
- Prepare 4 eggs I used large 232g
- Take 125 grams low fat natural yoghurt. I used alpro simply plain
- Prepare 1 tsp vanilla extract
- Make ready 1/2 punnet strawberries sliced then quartered I used 172g
The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon.
Instructions to make Polenta & Strawberry Cup Cakes. Super Moist & Yummy:
- Pre heat oven to 170°. If making large sponge cake grease & line/flour a 23cm round cake tin & put oven on 180°
- Sift together the cornmeal, flour, salt & baking powder. Give it a good mix to distribute & set aside.
- In a small jug crack the eggs. No need to whisk. Set aside.
- In medium bowl beat the caster sugar & butter/margarine until light & fluffy.
- Beat in the eggs in 4 stages then stir in the vanilla.
- Weigh the natural yoghurt & strawberries.
- Add the dry ingredients alternating with the yoghurt stirring round the edges of the bowl each time. Finish with the yoghurt.
- Fold in the strawberries.
- 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.
- Enjoy 💖
Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better. Polenta is made of stone-ground dried yellow corn kernels that have a flaky texture. Polenta is similar to southern grits in both taste and preparation but there is one key difference.
So that’s going to wrap this up for this special food polenta & strawberry cup cakes. super moist & yummy recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
