Orange polenta cupcakes & orange rosemary frosting

Take a break and enjoy the flavours of an Italian summer. These delicious cupcakes have superb flavour make an excellent treat in the afternoon with a cup of tea.

Recipe provided by Fiona at recipes2share.com

Serves Cooking times Prep time

12

25 mins

10 mins

Ingredients

100g of Unsalted Butter, Softened

100g of Saster Sugar

2 Eggs

1 Orange Zest, Finely Chopped & 2tbs of Juice

100g of Self Raising Flour

25g of Polenta

1tsp of Baking Powder

Frosting

25g of Unsalted Butter, Softened

60g of Cream Cheese

180g of Icing Sugar

Zest of 1 Orange, Finely Chopped

Small Sprig of Rosemary, Tender Leaves Only, Finely Chopped

Method

Pre-heat oven to 180 degrees C

1. Cream together the butter, sugar, and orange zest until light and fluffy. One-by-one beat in the eggs.

2. 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.

4. Gently cream together the frosting ingredients and casually spread over each cupcake. Decorate with a tender

  • Ingredients
  • Method

100g of Unsalted Butter, Softened

100g of Saster Sugar

1 Orange Zest, Finely Chopped & 2tbs of Juice

100g of Self Raising Flour

25g of Polenta

1tsp of Baking Powder

Frosting

25g of Unsalted Butter, Softened

60g of Cream Cheese

180g of Icing Sugar

Zest of 1 Orange, Finely Chopped

Small Sprig of Rosemary, Tender Leaves Only, Finely Chopped

Pre-heat oven to 180 degrees C

1. Cream together the butter, sugar, and orange zest until light and fluffy. One-by-one beat in the eggs.

2. 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.

4. Gently cream together the frosting ingredients and casually spread over each cupcake. Decorate with a tender rosemary leaf.