Polenta and Spelt Lime Cupcakes (with Lime Icing)

These polenta and spelt lime cupcakes are as delicious as they look. Dense, yet soft, sponge topped with super sweet tangy lime icing. 

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Polenta in cakes is fast becoming my new favourite thing. I am yet to try polenta to make something savoury, but this is my second attempt at using it in cakes. The first time was for my clementine polenta cake. This time, I decided to adapt the recipe to make four massive cupcakes, using lime instead of clementines. 

Lime in desserts

I love all kinds of citrus fruits in my baking. Lime has always been a favourite, and just a small amount can elevate your desserts and baking to the next level. I added a touch to my mascarpone white chocolate dessert. I threw a little into my sweet lime bread, and often use it in cakes, such as my elderflower and lime cake, and lighter blueberry and lime cake. 

For this recipe, I wanted my polenta and spelt lime cupcakes to be huge. Massive. No teeny-weeny cakes going on here. Let’s face it: if you are going to eat a cupcake, you might as well make it a big one. Right? Of course, you can adapt the recipe (especially if you have more mouths to feed) and make smaller cakes. 

I am not a great fan of tonnes of buttercream or frosting, so usually opt for a quick icing instead. It’s no more complicated than squeezing a lime and adding icing sugar, and then your cupcakes are good to go.

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Polenta and Spelt Lime Cupcakes (with Lime Icing)

These cakes are topped with sweet tangy lime icing. The recipe is very adaptable and can be made to suit you.

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

 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.

1. You can use spelt or regular flour for this recipe (just use the same amount).
2. 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.