Orange, polenta, and olive oil cupcakes are the perfect treat for your Mother's Day brunch, but you'll want them every day of the year! A sweet and golden cupcake made with Colavita Polenta.
Preheat the oven to 350°F.
Lightly oil the muffin pan with a paper towel coated in Colavita Olive Oil. Make sure you grease the sides of the muffin forms. Alternately, you can use mini cupcake liners.
In a large bowl, whisk by hand the yogurt, olive oil, eggs, orange zest and juice until well blended.
Add the sugar, flour, polenta, baking powder and salt. Mix well. The mixture will get very thick, so you may want to use a spatula instead of a wire whisk. Spoon the into the muffin pan until each form is ¾ of the way full.
Bake for about 15 minutes, until a toothpick inserted in the middle of a cupcake comes out clean.
Remove from the oven and cool 5 minutes in the pan. With an offset spatula or abutter knife, loosen the sides of the cupcakes from the pan and allow them to cool completely.
Leave your butter on the counter for 30 to 60 minutes so it has time to soften. If you see any big clumps in your powdered sugar, sift it into a bowl so it will mix in more smoothly.
In the bowl of an electric mixer with a paddle attachment, beat the butter on medium speed for a couple minutes, or until smooth. With the mixer on low, slowly add in 3 cups of sugar.
Once all the sugar is added, increase the speed to medium and mix until combined. Sifting the sugar will prevent clumps.
Decrease the mixer speed to low and, add in the cream and vanilla. Mix until creamy. If you would like the icing to be more firm, add the remaining sugar, a little at a time, whipping until it is incorporated.
Ice your cupcakes and top with an orange segment.
Serve with an Orange Pekoe or Orange Spice tea
Servings 24