HONEY CORNBREAD CUPCAKES (Makes 12)

Using cornmeal to make cornbread was something the early European settlers in America learned from the Native Americans they encountered. These cupcakes are sweet, denser than our normal sponges, and have a tangy cream cheese frosting flavoured with honey.

For the cupcakes:
170g yellow cornmeal (polenta)
135g plain flour
1tbsp baking powder
1tsp ground cinnamon
1/2tsp ground nutmeg
110g caster sugar
1tsp salt
2 large eggs
235ml whole milk
115g unsalted butter, melted
60g runny honey

For the frosting:
340g unsalted butter, softened
75g runny honey
285g icing sugar
150g full-fat cream cheese, such as Philadelphia, cold

To make the cupcakes, preheat the oven to 175C/Gas 4, and line a 12-hole deep muffin tin with paper muffin cases.

In a large bowl, mix the cornmeal, flour, baking powder, cinnamon, nutmeg, sugar and salt together thoroughly.

Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, whisk the eggs, milk, melted butter and honey together on a medium speed until very well combined.

Add the dry ingredients on a low speed in one slow but steady addition. Mix thoroughly but don’t overbeat.

Carefully scoop the mixture into the paper cases until three-quarters full. Using a 50ml ice-cream scoop can make this process easier and will result in even cupcakes. Bake for 20 minutes, or until the cupcakes bounce back when lightly touched.

Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

To make the frosting, in the bowl of a freestanding electric mixer with the paddle attachment, or using a hand-held electric whisk, beat the butter for a minute to loosen it up, then add the honey and beat for a minute.

Slowly add the icing sugar on a low speed until incorporated and beat for two to three minutes until light and fluffy.

Add the cream cheese and mix briefly until incorporated – don’t overbeat or it will split and become runny.

Pipe or spoon generous amounts of the frosting onto each cupcake, gently smoothing over with a palette knife or spoon and making a nice swirl of frosting on each one.