Lemon polenta cupcakes with glazed fruit topping

Both Alex and I really enjoy making cupcakes, but are not at all fond of the type topped with mountains of super sweet buttercream!
So here we’ve gone for a light soy yoghurt custard, somewhat like a creme pattisiere, and a pretty arrangement of glazed fruit.
They’re delicious, the lemon polenta cake goes beautifully with the custard and fruit, and they’re not too sweet.
And they make such a cute display all lined up together!


The lemon polenta cupcakes looking ever so pretty (we made a double batch which is why there’s more than 12!)

makes 12

for the lemon polenta cakes
130 g rice flour
50 g polenta
18 g tapioca flour
150 g caster sugar
150 g vegan margarine
135 g plain soy yogurt
1 tsp gluten free baking powder
3/4 teaspoon xanthan gum (scant)
1/2 tsp lemon essence
a pinch of salt
for the yoghurt custard
280 ml soy milk
1 tbsp custard powder
1 tbsp sugar
60 ml plain unsweetened soy yoghurt
1/4 tsp vanilla extract
1/2 to 3/4 tsp xanthan gum
for the fruit
12 nice slices of strawberry (about 4 berries)
3 slices of kiwi, each cut into 4 quarters (about half a kiwi fruit)
12 slices of peach, peel the fruit first (about one peach)
1 sachet of fruit jelly glaze, made up to the packet instructions (we used Greens orange flavour which is vegan)

Preheat the oven to 160 degrees c and prepare a 12 hole muffin tray with paper cases.
For the cakes, mix all of the ingredients together in a food processor until well combined. Divide the mixture between the 12 cases, and then bake for 25 – 35 minutes, until the top of the cakes springs back from a gentle push. Cool the cakes thoroughly.
To make the custard, mix the custard powder and sugar with a little of the soy milk to form a paste. Heat the remaining soy milk in a saucepan until almost boiling, and then pour slowly into the custard paste, stirring all the time. Pour the lot back into the pan and heat slowly, still stirring, until it thickens.
Beat in the soy yoghurt and vanilla. Cool.
When the custard is completely cool whisk in the xanthan gun 1/4 tsp at a time until it holds a peak when the whisk is removed.
Make up the jelly glaze while the custard is cooling.
For each cupcake, pipe (or spoon) about 1 1/2 tbsp of the yoghurt custard onto the top if the cake, arrange the fruit slices on top (1 piece of each fruit per cake), and then brush a thin layer of glaze over the top. Allow to set for 30 minutes.


Lemon polenta cupcake with glazed fruit topping

By A. and E.

2 thoughts on “Lemon polenta cupcakes with glazed fruit topping

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