Fruity Cornmeal Cakes
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 10 paper cases or cups in a muffin tin.
Beat the butter and sugar in a mixing bowl until pale and light. Add the polenta and beat until combined.
Beat in the eggs, a little at a time until well blended.
Sift in the flour and baking powder and stir lightly until just combined. The mixture will look lumpy. Stir in the milk, followed by the apricots.
Spoon the mixture into the paper case and bake for 20 minutes until golden, risen and springy to touch. Cool in the tin for 5 minutes, then place the cakes on a wire rack to cool completely.
Sift over a little icing sugar.