Cupcakes are more than the flavour of the month, they are a tasty treat all year round – and they can be savoury as well as sweet.
Makes one dozen
- 115g yellow polenta
- 115g plain flour
- 2tsp baking powder
- 3tbsp sugar
- Pinch of salt
- 2 eggs
- 225ml whole milk
- 50g unsalted butter, melted
Preheat the oven 175ºC. 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 topping, beat the pesto and
cream cheese with an electric whisk until smooth and creamy. Smear the topping onto the cooled cupcakes and garnish with the cherry tomatoes.
Store without topping in an airtight container for up to 3 days or freeze for up to 3 months.