Basil Pesto Cupcakes

Basil Pesto Cupcakes


Makes one dozen

For the cupcakes

115g yellow polenta
115g plain flour
2 tsp baking powder
3 tbsp sugar
A pinch of salt
2 eggs
240 ml whole milk
50g unsalted butter, melted

For the icing

115g basil pesto
350g cream cheese, softened
12 cherry tomatoes


Preheat the oven to 175°C.

Place 12 paper baking cases into a muffin tin.

In a medium bowl, stir the dry ingredients. Beat the eggs, milk and butter in a large bowl with an electric whisk until combined. Add the flour mixture to the egg mixture, and stir until just combined.

Spoon the batter into the cases. Bake for 20 minutes. Remove tin and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

For the icing, beat the pesto and cream cheese with an electric whisk until smooth and creamy. Smear the icing onto the cooled cupcakes and top with the cherry tomatoes.

Store without icing in an airtight container for up to 3 days, or freeze for up to 3 months.

From '500 Cupcakes' by Fergal Connolly & Judith Fertig, published by New Holland.

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