Gluten-Free Chocolate Orange Polenta Cupcakes

Preparation info
  • Makes


    • Difficulty


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By Lorraine Pascale

Published 2017

  • About

Finding decent substitutes for wheat flour is a challenge, and I have come to accept that the texture of gluten-free baked goods will always be slightly different. Often used for savoury dishes, polenta has a different texture to regular flour, but when used in the right way it can make lovely moist cupcakes.


  • 220 g butter, softened
  • 220 g soft light brown sugar
  • 3


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line the muffin tin with twelve paper cases.

Put the butter and sugar in a bowl and cream together using a wooden spoon until it is light and fluffy. Once the mixture is really light, add the eggs, one at a ti