Polenta and Spelt Lime Cupcakes (with Lime Icing)
Servings: 4 large cupcakes
Ingredients
Cupcakes:
- 80g (¼ cup + 2 tbsp) butter (softened)
- 75g (¼ cup + 2 tbsp) sugar
- 2 eggs (medium)
- 1 tbsp lime juice
- 70g (½ cup + 1 tbs) spelt flour (see note 1)
- 30g (3 tbs) polenta
- ½ tsp baking powder
- zest of one lime
Icing:
- 1 tbsp lime juice
- icing/confectioners'/powdered sugar (as much as needed to make a thick icing)
Decoration:
- lime zest (optional)
- blueberries (optional)
Instructions
Cupcakes:
- Pre-heat the oven to 175℃ / 350℉.
- Line a muffin tin with four large cases (see note 2).
- Cream the butter and sugar together until fluffy.
- Add the eggs, one at a time, and whisk them into the butter/sugar mixture.
- Add the lime juice and whisk in.
- In a separate bowl, combine the flour, polenta and baking powder.
- Stir in to the wet ingredients, just until everything is combined.
- Dollop into the cupcake cases and bake in the bottom part of the oven for around 20-22 minutes (see note 2).
- The cupcakes are ready when an inserted skewer comes out almost clean.
- Remove from the oven and allow to cool before icing.
Icing:
- Pour one tablespoon of lime juice into a bowl. Slowly add as much icing sugar as needed to achieve a thick paste (you can decide how runny you would like the icing to be).
- Spoon the icing on top of the cupcakes (the cakes are beautifully domed, so the icing will run down the sides slightly).
- Finish off with a little lime zest and a couple of blueberries, if you like. Enjoy!
Notes
- You can use spelt or regular flour for this recipe (just use the same amount).
- My cupcakes were very large. If you use regular sized cupcake cases, you will be able to get at least 8 out of the batter. Please note that you will need to adjust the baking time if your cupcakes are smaller.