Lemon polenta syrup cake-inspired cupcakes.

Had a sudden urge to bake and decided to do one of my favorites, but of course with a twist. Took me all of 50 mins including prep, baking, and washing up! That is what I call convenient 🙂

The cake is simple.

Mix butter and sugar till creamy, add almonds (I substituted a surprise ingredient here), vanilla extract, and eggs.

Then add lemon (rind and juice), polenta, and baking powder. Bake at 180 celcius for 25-30 minutes. Sprinkle some lemony sugar syrup on top and voila, you are done!

 

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Easy peasy 🙂

 

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