Por
Erika France
ROMEO & JULIET CUPCAKES
It was my friend Danielle's
birthday a couple of weeks ago and I made these mini cupcakes for her. As the
filling I used is a bit exotic to some countries I was unsure whether I should
post it here. But then again I'm always drooling over recipes whose ingredients
are not easily available to me so...
The combination of polenta
and guava may seem odd at first but, believe me, they go incredibly well
together. And the cream cheese on the top adds just the right amount of richness.
POLENTA CUPCAKES
INGREDIENTS
100g unsalted butter, softened
4 eggs
500g caster sugar
350g plain yoghurt
320g polenta
125g flour
1 tbsp baking powder
ROMEO & JULIET FILLING AND FROSTING
guava paste
cream cheese, softened
METHOD
Preheat oven to 180oC
and line your cupcake tins with paper cups.
In the bowl of a stand
mixer cream together sugar, butter and eggs. Add the remaining ingredients and
combine. Pour batter into the cups and bake for about 20 minutes.
After the cupcakes have
cooled, core them and fill with the guava paste, melted with a little water to
achieve a creamier consistency. Put the lids back on and top them with a swirl
of cream cheese.
NOTES: Guava jelly can be used instead of guava paste. I usually melt the guava paste in the microwave oven and then add water little by little until it reaches the desired consistency.
I have recently found out that egg cartons are perfect for transporting mini
cupcakes!
3 comentários:
Estou comendo com os olhos.
Porque quer, Gusmão. Você pode tentar encomendar estas e outras delícias encontráveis no blog http://teawitherika.wordpress.com/
Aliás deixo aqui um recado para a autora: Erika, se você "estiver na linha" informa como é possível fazer contato com você para consultas.
Beijo
Se eu morasse em Niterói certamente iria pedir uma degustação. Mas acho que entrega via SEDEX não dará certo
Helga
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