LOCALadk Magazine

LOCALadk | Eat Local Polenta Cupcake and Blueberry Filling Topped with Whipped Cream Frosting By Chef Kim Scarpa & Tammy Lowey This treat with summer blueberries has a delightful polenta crunch. Polenta Cupcake - Preheat oven to 350 degrees. Line 2 cupcake pans with 24 muffin liners. Sift together the flour and baking powder then whisk in the polenta, salt, and spices. Cream together the butter and sugar in a mixer at medium speed. When light and fluffy, add the egg yolks one at a time. Beat in the milk, vanilla and lemon zest. Turn the mixer to low – add the dry ingredients and let run just until dry ingredients are incorporated. In a small bowl whip the egg whites until peaks form then add the extra teaspoon of maple sugar. Add ½ of the egg whites into the mixer and mix on low. Turn the mixer off and fold in the rest of the egg whites. Spoon the batter into the muffin liners - fill 2/3. Bake for 20 to 25 minutes, until tops are golden and toothpick comes out clean. Remove from oven. Let cool 10 minutes in pan. Remove from pan and let cool completely before adding filling and whipped topping Blueberry Filling - After you put cupcakes in oven start blueberry filling. Put blueberries in a medium pan on medium heat. Mix lemon juice, maple sugar, and cornstarch in separate bowl – add to blueberries. Bring berry mixture up to a boil and then turn to low and let simmer for 20 minutes. Take off heat and let cool. (Note: Try other berries as they come into season!) Whipped Cream – Clean the mixer and with the whisk attachment whisk all ingredients (cream, sugar, vanilla, and cream of tartar) until stiff peaks form – refrigerate until ready to assemble the cupcakes. Assembly – With a small melon scooper, scoop out the center of each cupcake (these scooped out sections can be great mini treats if there is any extra filling and topping). Fill the hole with the blueberry filling and top with a generous amount of whipped cream and top with a fresh blueberry. Serve as a brunch treat or an after dinner delight! R We Used All Local Ingredients CUPCAKE: 2 cups Organic Champlain Valley All Purpose Flour 1 cup Farmer Ground Polenta 2 teaspoons Baking Powder ½ teaspoon Sea Salt Organic Spices – 1 tsp Cinnamon, ½ tsp Ginger, ¼ tsp Cardamom, pinch of Clove Powder 1 cup – 2 Sticks Butter 2 Cups Sugar 6 Local Eggs – yolks and whites separated ½ Cup Battenkill Milk 2 teaspoons Vanilla Extract Zest of 2 Lemons 1 teaspoon of South Meadow Farm Maple Sugar FILLING: 1 lb Campbell's Greenhouse Blueberries Juice of 1 Lemon ¼ Cup South Meadow Farm Maple Sugar 1 Tbsp Cornstarch John DiGiacomo/Placid Times Photography 54 LOCALadk Magazine Summer 2013 WHIPPED CREAM FROSTING: 2 Cups Battenkill Heavy Whipping Cream 1 Tablespoon Vanilla Extract 2 Tablespoons South Meadow Maple Sugar ¼ teaspoon Cream of Tartar

• Cover