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!

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Pineapple polenta cupcakes

Prep Time 10 minutes
Cook Time 25 minutes

Ingredients

For the cake

  • 1 cup coconut oil or dairy free butter
  • 1 cup sugar
  • 2 cups almond meal
  • ¾ cup fine polenta or cornmeal
  • 1 ½ teaspoons baking powder gluten free if required
  • 3 large eggs
  • 1 cup pineapple pieces coarsely chopped

Instructions

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.

Recipe Notes

A suggested topping:
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.
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