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

Rating 5
  • Serves 12
  • Cooking Time 25 mins
  • Preparation Time 10 mins


  • 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



  • 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
Orange-Polenta Cupcakes & Orange-Rosemary Frosting


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.

Recipe provided by Fiona

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