Polenta Cupcakes with Pear
Polenta cupcakes with pear is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 120 g butter
- 100 g sugar
- 1 Tbsp vanilla sugar
- 3 eggs
- 80 ml milk
- 160 g cornmeal (polenta)
- 2 tsp Baking powder
- 75 g ground almonds
- 2 ripe pears
- 250 g mascarpone
- tarragon syrup
- 12 peeled walnut halves
Instructions
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1.
Preheat the oven to 180°C (356°F) with upper and lower heat. Cream the butter, then gradually stir in the sugar, vanilla sugar, eggs, and milk. Mix the cornmeal with baking powder and almonds, then fold into the butter mixture. Peel, quarter, core, and slice the pears thinly; mix with lemon juice and fold into the batter.
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2.
Line a muffin tin with paper liners and fill each cup with batter. Bake in the preheated oven for 20–25 minutes, checking with a toothpick.
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3.
Meanwhile, whisk the mascarpone with 3–4 tbsp tarragon syrup. Remove the finished cupcakes from the oven, let them cool briefly, then release them from the molds and allow to cool completely on a wire rack. Top each cupcake with a spoonful of cream, garnish with a walnut half, and drizzle with a little syrup before serving.
