Orange, Pistachio and Polenta Cupcakes with Syrup
Ingredients:
for the cupcake mixture:
100g pistachio nuts, shelled
2 large eggs
1 tsp vanilla extract
Grated zest of 1 orange
200g dairy-free spread
160g caster sugar
60g gluten-free self-raising flour
1 tsp Xanthan gum
185g coarse polenta
125ml orange juice
for the orange syrup:
125g caster sugar
60ml orange juice
Method:
Preheat the oven to 160C Fan. Line the tin with muffin cases. Toast the pistachios by spreading them out on a baking sheet and placing in the oven for 7 to 8 minutes. Remove from the oven, cool and chop finely.
In a small bowl, lightly beat the eggs, vanilla extract and orange zest together, then put to one side.
In a large mixing bowl, use a hand-held electric mixer on a high speed setting to cream the dairy-free spread and sugar together for about 3 minutes until light and fuffy.
Gradually add the egg mixture on a medium speed setting, mixing well between each addition. Don't worry if the mixture curdles slightly; just turn the mixer setting up high for a couple of seconds and the mixture will become smooth again.
Carefully fold in the flour, Xanthan gum, polenta, orange juice and chopped pistachio nuts. Don't overfold - the ingredients need to be just combined. Divide the mixture evenly among the muffin cases, using an ice-cream scoop to ensure an equal amount in each case.
Bake in the oven for 20 to 25 minutes or until the cakes are well risen, golden and spring back when touched. If necessary, rotate the tin and finish baking for a further few minutes.
Whilst the cupcakes are in the oven, prepare the syrup. In a small heavy-based saucepan, mix the caster sugar and orange juice together, slowly bring to the boil and simmer for 1 minute.
Remove the cupcakes from the oven and spoon 3 teaspoons of syrup over each cupcake. Leave the cakes in the tin until the syrup has soaked in. Transfer to a metal cooling rack to finish cooling.
Store in an airtight container for up to five days, but not in the fridge.