Orange Polenta Cupcakes with Orange-Rosemary Frosting
Take a break and enjoy the flavours of an Italian summer.
Ingredients
For 8 Serving(s)
Recipe
- 100 g unsalted butter, softened
- 100 g caster sugar
- 2 eggs
- zest of 1 orange finely chopped & 2 tbs juice
- 100 g self raising flour
- 25 g polenta
- 1 tsp baking powder
- FROSTING
- 25 g unsalted butter, softened
- 60 g cream cheese
- 180 g icing sugar
- zest of 1 orange, finely chopped
- sprig of rosemary, tender leaves only & finely chopped
Orange Polenta Cupcakes with Orange-Rosemary Frosting Directions
- Preheat oven to 180 degrees C
- Cream together the butter, sugar and orange zest until light and fluffy. One-by-one beat in the eggs. Sieve the flour, polenta and baking powder into the mixture and fold-in using a spatula followed by 2tbs orange juice.
- Line a muffin tin with 12 paper cases and divide the mixture between them then bake in the pre-heated oven for 25 minutes until risen, golden and firm to touch. Cool on a wire rack. Gently cream together the frosting ingredients and casually spread over each cupcake. Decorate with a tender rosemary leaf.
Share this recipe:
