Can you believe we’re already halfway through National Cupcake Week? Time really flies.
I can’t quite get over the calendar telling me it’s the 19th of September. Real life returns soon: I’ve got to go back to university tomorrow. I’ve enjoyed these unstructured weeks spent baking in the kitchen, experimenting with recipes and writing. Even when it feels like there hasn’t been much routine, I’ve actually kept a surprisingly strict daily schedule.
On weekdays I’m up at 7am to take my medication so I can eat breakfast at a normal hour. By 9:30 I’ve completed my first workout, showered, brushed my teeth, moisturized and dressed, and the first load of washing is already running. I then allow myself some relaxed time in front of daytime TV—yes, Jeremy Kyle and This Morning are part of my morning routine. Watching daytime TV is oddly reassuring; nothing in my life seems too dramatic after seeing people argue on live television.
While we’re on the subject of routines, can we talk about “text speak”? I really struggle with messages full of abbreviations and missing letters. It’s much clearer and faster to write properly than to decode shorthand like “R U cumin 2nite?” or “I fink ure kl.” If you want people to understand you, write clearly.
Rant over. Back to cupcakes. This is my first time using polenta in cupcake batter. When I mixed the ingredients the texture felt a little odd, but after 18 minutes in the oven these turned into beautifully light, moist blueberry polenta cupcakes. I made a batch straight from the oven and had to taste-test one to make sure they were safe—of course they were delicious. I’m sharing the recipe here because they are too good not to try.
Makes 12 cupcakes
Recipe adapted from the book Martha Stewart’s Cupcakes.
Ingredients
- 1/2 cup + 2 tablespoons plain flour
- 1/2 cup polenta
- 1 teaspoon baking powder
- 1/2 cup + 1 tablespoon caster sugar
- 1/4 cup buttermilk
- 1 egg
- 4 tablespoons melted butter (about 56g), cooled slightly
- 6 oz blueberries, fresh or frozen (frozen are fine)
- Extra caster sugar to sprinkle on top
Method
- Preheat the oven to 190°C (375°F) and line a 12-cup cupcake tray with cases.
- If your blueberries are frozen, put them in a bowl about 20 minutes before using so they begin to thaw.
- In a large bowl, combine the flour, polenta, baking powder and caster sugar.
- Add the buttermilk, egg and melted butter to the dry ingredients.
- Mix until just combined. You can use a spoon, hand mixer or stand mixer; it takes less than a minute to bring everything together.
- Gently fold in the blueberries by hand so they are evenly distributed without crushing them.
- Divide the batter among the 12 cases, filling each about three-quarters full. Sprinkle a little extra sugar over the tops for a subtle crunch.
- Bake for 18–20 minutes, or until a skewer inserted into the center comes out clean and the tops are lightly golden.
- Remove from the oven and transfer the cupcakes to a wire rack as soon as possible so the cases don’t stick as they cool.
- Allow to cool completely before serving.
These blueberry polenta cupcakes have a delicate crumb with a pleasant, slightly grainy texture from the polenta that contrasts nicely with juicy blueberries. If you prefer a smoother cake, use a finer polenta, but I enjoyed the subtle texture the traditional polenta gives.
Storage: Keep the cupcakes in an airtight container at room temperature for up to three days. They are best eaten within that time while the texture and blueberry flavor are at their freshest.
Yes, I did taste one as soon as they cooled—quality control is important. They passed with flying colors. Enjoy these blueberry polenta cupcakes with a cup of tea or as a bright, textured treat any time of day.
Entered into What I Ate Wednesdays at Peas And Crayons and Thursday’s Treasures at Recipes For My Boys.