Deliciously sweet, you will never know these pineapple polenta cupcakes are gluten and dairy free

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A small departure here from my normal broadcasting, involving all things chocolate and peanut butter.  But these pineapple polenta cupcakes are awesome.  So awesome that Grant said he’d pay money for them.  And that’s saying something, coming from one of my biggest critics.  Even the kids love them.  And what’s not to love?  There’s the sweetness from fruit (and a little sugar) and an awesome texture that is crumbly, yet they all stay together happily somehow.

This is an adaptation from my lemon polenta cake recipe (see here) and was developed when Abby was going through her amazingly complicated cupcake experimentation period (try saying that 3 times fast!).  We made something similar to these during that time (see here) and were a success to everyone we gave them to.  As mentioned in that post, Abby and I were asked to make another cake for a friend’s birthday, using this same recipe.  And that apparently was a great success too.  So every one loves these cupcakes.  And you will too!

Pineapple polenta cupcakes
Yields 15
Print
Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
303 calories
29 g
37 g
21 g
3 g
14 g
72 g
17 g
14 g
0 g
6 g
Nutrition Facts
Serving Size
72g
Yields
15
Amount Per Serving
Calories 303
Calories from Fat 178
% Daily Value *
Total Fat 21g
32%
Saturated Fat 14g
68%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 37mg
12%
Sodium 17mg
1%
Total Carbohydrates 29g
10%
Dietary Fiber 1g
2%
Sugars 14g
Protein 3g
Vitamin A
2%
Vitamin C
9%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 1 cup coconut oil, or dairy free butter
  2. 1 cup sugar
  3. 2 cups almond meal
  4. ¾ cup fine polenta (or cornmeal)
  5. 1 ½ teaspoons baking powder (gluten free if required)
  6. 3 large eggs
  7. 1 cup pineapple pieces, coarsely chopped
For the cakes
  1. Preheat the oven to 180°C/ 350°F. Prepare muffin tins with liners or non-stick spray.
  2. Beat the coconut oil/butter and sugar until fully combined.
  3. Mix together the almond meal, polenta and baking powder, and beat some of this into the sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
  4. Fold in the pineapple pieces and pour, spoon or scrape the mixture into your prepared tins and bake in the oven for about 20-25 minutes.
  5. Allow to cool in tins before removing onto a wire rack.
A suggested topping
  1. Mix 1 sachet of instant pudding mix (cheesecake flavored) and 1 tin of coconut cream together with a hand mixer until it thickens. Chill for 1 hour and pipe or spoon onto top of cooled cupcakes.
beta
calories
303
fat
21g
protein
3g
carbs
29g
more
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