Cup Cakes with Cornmeal, Chocolate and Orange

Easy to make fluffy cup cakes with orange and chocolate heart! The cornmeal blends with orange to a fine yellow that keeps´m fresh.

The Ingredients

(For 10-12 cup cakes)

½ cup olive oil
1 cup all-purpose flour
¾ cup cornmeal
1 large egg
1 orange peeled and blended
1 teaspoon grated orange zest
¾ cup dark soft sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon honey
½ cup bitter chocolate drops

Colored truffle

Silicone, paper or foil molds for cup cakes

Instructions

1. In a bowl sift together the two flours and mix with the baking powder.
2. Wash thoroughly one orange; keep aside a teaspoon of zest and peel it. Puree the orange flesh in a blender.

3. In a large bowl, whisk together the olive oil, egg, sugar, and honey, until smooth.

4. Add the rest of the ingredients and the zest; whisk together gently.

5. Line up cupcake tin with cupcake papers or use foil molds. Put a spoonful of the mixture into each cake mold, add one teaspoon chocolate drops and finish with another spoonful of cake mixture.

6. Bake the cup cakes in a preheated oven at 370 F/180 º C for 22-25 minutes, or until a cake tester comes out clean.

7. When ready, remove from the oven and let cool.
8. Decorate with Orange Icing and spread colored truffle on the top.

Orange Icing

The Ingredients

2 ½ confectioners' sugar, (sift before measuring)

3 tablespoons hot water or orange juice
1 tablespoon butter, soft
2-3 drops yellow food coloring

Instructions

Combine all ingredients in a small mixing bowl.

Stir, until smooth and well blended. Adjust for spreading consistency, if necessary, adding more orange juice or more confectioners' sugar.
Spread icing on cup cakes as required.