Step 1: Pre-heat the oven to 180°C (160°C Fan, Gas Mark 4).
Step 2: Cream together the butter and sugar then gradually add the eggs to the mixture.
Step 3: Add the lemon juice, zest and Sicilian Lemon Extract. Sieve the flour, Baking Powder and salt and fold into the mixture. Finally stir in the polenta.
Step 4: Divide the mixture equally among the Muffin Cases. They should be about 2/3 full and level on top. Bake for 30 minutes, until a skewer inserted into the centre comes out clean, and they are golden on top. Allow to cool for 5 minutes in their tin, then turn out and cool completely on a wire rack.
Step 5: Warm 6 tbsp of strawberry jam in the microwave or a small pan until it thins then brush onto the top of each small cake.
Step 6: Roll out the Dr. Oetker Blue Regal-Ice Icing and using a round cutter the same size as the top of the cupcakes, stamp out 12 rounds and place one round on each cupcake.
Step 7: Roll out the Dr. Oetker White Regal-Ice Icing and cut into even sized strips about 4mm wide, then place on the cake following the photo design.
Step 8: Roll out the Dr. Oetker Red Regal-Ice Icing, cut into 2mm wide strips and place on top of the white strips following the photo design.
|Per Serving||Per 100 g / ml|
|Fat||17.18 g||13.22 g|
|Carbohydrate||71.99 g||55.38 g|
|Protein||4.20 g||3.23 g|
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