Gluten-free polenta and poppy seed cupcake

The health education centre where I used to work is often visited by gluten-free people, so I did quite a lot of gluten-free stuff. Although I prefer making normal cakes, there's nothing difficult in gluten-free baking, if you have the right mixture. The ones on sale sometimes are too stiff and sandy, probably due to a high content of rice flour, I don't know. I started using 'Gluten Frida" mixture from Isa and Terry's book, which is 1/3 cup maize flour+1 cup rice flour+1 cup quinoa flour, but then I discovered coconut flour, which I think is better than rice flour, because it is very smooth and kinda starchy, resembling maize flour in texture - and maize flour is the best gluten-free flour in terms of acting like a glutenous flours. You can bake a full cake only with maize flour and it will bond fine, only it will have a pronounced corny taste.
Polenta is a relative of maize flour - it's coarsely ground cornmeal, so you can also use it instead of maize flour. Plus, using polenta can be a justification of using more maize flour in the mixture (because you actually want it to taste corny), which makes using starches in gluten-free mixtures unnecessary. Well, I think so.

For polenta and poppy seed cupcake (or cake) I use this formula:

1 cup soy milk
1/3 sunflower oil
2/3 cup agave syrup
1 tsp vanilla extract
1 tsp lemon extract (or more vanilla)
2/3 cup maize flour
1/2 cup polenta
1/2 cup quinoa or rice flour
1 tsp baking powder
1/2 tsp baking soda
pinch of sea salt
3 Tbsp of poppy seed

Method:
1. Preheat oven to 170C or 350F and line the cupcake tray with paper liners.
2. In a large bowl combine milk, oil, syrup and extracts, add the first 1/3 of maize flour and mix with an electric mixer for one minute, it's gonna turn quite smooth.
3. Place a sieve on top of the bowl and sift in the second 1/3 cup of maize flour, add polenta and quinoa flours, baking powder, baking soda +salt. Mix with the electric mixer for 2 min. There's no gluten so there's no danger of overmixing. The mixture must be smooth. Stir in 2 tablespoons of poppy seed, (leave 1 Tbsp for just now)
4. Immediately pour the mixture in the liners, and sprinkle the remaining 1 Tbsp of the poppy seed on top of every cupcake. Bake for 28-30 minutes, checking with the toothpick, which should come out dry or with just a couple of tiny crumbs on it.

These cupcakes can be left without any additional decoration.