Orange Polenta Cupcakes with Orange-Rosemary Frosting

Take a break and enjoy the flavours of an Italian summer.

Category:  Baking  - 


For 8 Serving(s)


  • 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
  • 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

  1. Preheat oven to 180 degrees C
  2. 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.
  3. 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.