Polenta & Strawberry Cup Cakes. Super Moist & Yummy

Name: Polenta & Strawberry Cup Cakes. Super Moist & Yummy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 grams fine cornmeal; 75 grams plain flour; 1/2 tsp salt; 1 tsp baking powder; 175 grams butter r margarine; 250 grams caster sugar; 4 eggs I used large 232g; 125 grams low fat natural yoghurt. I used alpro simply plain; 1 tsp vanilla extract; 1/2 punnet strawberries sliced then quartered I used 172g

Servings: persons

1
Pre heat oven to 170A.
2
If making large sponge cake grease & line/flour a 23cm round cake tin & put oven on 180A
3
Sift together the cornmeal, flour, salt & baking powder.
4
Give it a good mix to distribute & set aside.
5
In a small jug crack the eggs.
6
No need to whisk.
7
Set aside.
8
In medium bowl beat the caster sugar & butter/margarine until light & fluffy.
9
Beat in the eggs in 4 stages then stir in the vanilla.
10
Weigh the natural yoghurt & strawberries.
11
Add the dry ingredients alternating with the yoghurt stirring round the edges of the bowl each time.
12
Finish with the yoghurt.
13
Fold in the strawberries.
14
Az fill cake cases or cake tin.
15
If making cup cakes bake for 10-12 minutes.
16
If making large cake bake for 30-45 minutes depending on how hot your oven gets.
17
Check with cake tester to see if cooked.
18
If it comes out clean then remove & cool on wire rack.
19
If not bake a little longer.
20
No need to ice or add buttercream these are delicious as they are.
21
Enjoy '

813

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 175 grams fine cornmeal, 75 grams plain flour, 1/2 tsp salt, 1 tsp baking powder, and more.

Yes, Polenta & Strawberry Cup Cakes. Super Moist & Yummy falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!