Mix flour, polenta, baking powder, 1 pinch of salt and 1 teaspoon of paprika in a bowl. Beat the eggs with the whisk of the mixer for about 3 minutes until foamy. Stir in milk and oil. Stir in the flour mixture well.
Let the dough swell for about 15 minutes.
Finely grate the parmesan. Place paper cups in the hollows of a mini muffin tray (for 24 cups). Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Divide the dough into thirds.
Stir the parmesan, pesto and ajvar into one third of the dough each. Divide each type of dough into 8 moulds. Bake in a hot oven for 10-15 minutes.
Remove the cupcakes from the oven and let them cool down briefly. Lift them out of the troughs and let them cool down.
Dice the gorgonzola roughly. Pour sour cream into a tall mixing bowl. Puree finely with a hand blender. Pour the gorgonzola cream into a piping bag with perforated spout. Spray on the muffins. Sprinkle with cress, capers and pepper to taste.