The Oxford English Dictionary defines Yum as; (of food) Delicious.
What I’m sharing today is a yum yum yum recipe from a little cupcake book my roomie leant me a while ago.
These cupcakes aren’t incredibly healthy, it’s mostly the sugar content that is the worry… So I decreased the amount of sugar in them, they still taste amazing. This recipe is the low-sugar version. If you like you can substitute the sugar for Natvia (Stevia) instead, I haven’t tried them with it so I can’t say what they taste like.
(says it makes 12, but they must have been giant texan ones cos I managed to make more)
110g unsalted butter, at room temperature
100g caster sugar
2 eggs (free-range please)
zest of 1 lemon finely chopped or grated
170g fine polenta
2 teaspoons of gluten-free baking powder
75g fresh blueberries, halved
an extra 36 fresh blueberries to decorate
1 ripe pear, peeled and diced
For the frosting:
50g butter, softened
50g cream cheese
150g icing sugar, sifted
a few drops of purple food colouring (I hate using food colouring, a better option would be to squish a few blueberries and drain through a sieve or get a few drops of blueberry syrup from a tin of blueberries)
Preheat your oven to 180 degrees celsius. Line your muffin tins with pretty little cases.
In a large mixing bowl, cream the butter and sugar together for 3-5 minutes until they’re light and creamy. Add the eggs one by one, mixing constantly. The mixture might appear a bit dodgy at this stage, it’s normal, keep going > add the lemon zest.
Combine the baking powder and polenta in a separate bowl. Slowly add the polenta mix into the butter/egg mess. Combine well. Fold through the blueberries and pear.
Distribute the mix between the cupcake cases until each is 3/4 full (if there is excess mixture leftover please place in more cases and not your mouth). Bake for 20 – 25 minutes until golden and springy to the touch. Transfer to a cooling rack.
While your delicious cupcakes are cooling make the frosting by beating the butter and cream cheese in a large mixing bowl, until light and fluffy. Slowly add the icing sugar and enough blueberry juice or food colouring to make a lovely lilac colour, whisk in between each drop.
Spoon the frosting into a piping bag fitted with a star nozzle (you can use which ever nozzle you like really). Pipe the icing onto the top of the cool cupcakes and top with some fresh blueberries.
– Cass xo –
Kudos – This recipe was adapted from:
Cute Cupcakes – Edited by Kyle Cathie (www.kylebooks.com)