Orange Polenta Cupcakes
Orange Polenta Cupcakes: lovely orange flavoured polenta cupcakes with a light cream cheese frosting on top <3
I love making cupcakes and more recently I’ve been topping them with something a little different. This time it’s cream cheese frosting – a light and creamy topping that doesn’t overpower the cupcake.
These scrummy cupcakes are made using polenta which is something I’ve wanted to try for a while now. I’m pretty sure it was on my New Year baking bucket list the 2016 edition so I’m right on time with posting this baking recipe. . . better late than never right?! I think looking forward to 2017 who knows what I’ll be baking, something might pop up on Instagram that just says ‘bake me, bake me now!’ or I might surround myself with my growing collection of baking books, reading intently until I realise I’ve sat so long it’s turned from day to night and I haven’t even looked up to notice.
Trying hard to not get carried away talking about what baking in 2017 will bring these Orange Polenta Cupcakes are the stars of the moment right now. A fresh light flavour with a slightly denser texture than a normal sponge cake but still fluffy with a great taste. The delicious cupcakes are topped with cream cheese, a simple topping to let the cake shine in all its cakey glory!
I’m loving these cupcakes and will no doubt be trying other polenta bakes soon, for now though here’s the recipe …
175g unsalted butter
200g caster sugar
3 medium eggs
75g fine cornmeal
175g ground almonds
2 oranges, zested
1tsp baking powder
180g cream cheese
60g unsalted butter, softened
60g icing sugar, sifted
Preheat the oven to 180C (fan) and line a cupcake tin with 12 paper cases.
1 – Cream the butter and sugar together until fluffy and light in colour. Add in the eggs and mix until incorporated, it will look like it’s curdled but don’t worry it won’t once the dry ingredients have been added.
2 – Fold in the fine cornmeal, ground almonds, baking powder and orange zest until just combined. *Don’t overmix*
3 – Divide between the cupcake cases and bake for 20-25 minutes or until golden brown and when a skewer is inserted it comes out clean.
4 – Once the cupcakes have fully cooled it’s time to make the topping. Drain off any excess water from the cream cheese. Mix together the cream cheese, softened butter and sifted icing sugar with a spoon or fork. *Don’t use an electric hand whisk or stand mixer for this bit*
5 – Fill a piping bag with the cream cheese frosting and pipe onto cupcakes. Sprinkle over some orange zest to finish.
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