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.