Mini Orange-Polenta Cakes

• 1 cup slivered almonds + 2 tbsp
• 1 None medium orange, quartered, seeds removed
• 1/2 cup butter, at room temperature
• 1/2 cup granulated sugar
• 1 None egg, at room temperature
• 2/3 cup polenta
• 1 tsp gluten-free baking powder
• 2/3 cup gluten-free powdered sugar
• 2 tsp orange zest
• 2 tbsp orange juice
• 30 None gluten-free edible sugar roses, to decorate

1. Preheat oven to 350u0b0F. Line 30 holes of 3 mini muffin pans with paper liners.
2. Process almonds until finely chopped. Set aside. Process orange until pulpy. Add to ground almonds.
3. Cream butter, sugar and egg until thick and creamy. Fold in polenta and baking powder then almond-orange mixture. Distribute between paper liners and bake for 17-20 mins, or until a skewer, inserted in the center, comes out clean. Let cool for 5 mins before transferring to a wire rack to cool.
4. For the icing, combine powdered sugar, orange zest and enough orange juice to form a thin icing. Drizzle over cupcakes and decorate with sugar roses.

orange, butter, granulated sugar, egg, polenta, baking powder, powdered sugar, orange zest, orange juice, sugar roses

Taken from recipes-plus.com/api/v2.0/recipes/23580 (may not work)