Winter is here. And we all want to keep our cholesterol in check. So I have modified my orange and polenta cake. Simply by removing the butter and replacing this with olive oil. Bite size and guilt free.”the(anonymous)chef
Orange Polenta Cupcakes
250ml extra virgin olive oil
100g caster sugar
4 large eggs
200g plain flour
2 tsp baking powder
1 tsp of cinnamon
2 tsp orange essence
zest and juice of 2 oranges (less 100ml juice for the glaze)
For the orange glaze
100ml orange juice
50g caster sugar
Heat oven to 160C spray Bakemaster cupcake pan with vegetable oil
Cooking Tip: Spray the bakemaster cupcake pan with a vegetable based oil, no need for patty cases.
Using Cuisinart hand mixers mix the oil and sugar together until combined. Add the eggs one at a time and mix thoroughly. Add orange essence. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
Transfer the mixture to the Bakemaster tin, spread evenly, then cook for about 15 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
To make the glaze, put the juice and sugar in a medium Scanpan saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool.
Drizzle the orange glaze over the top of the cooled cake.