CORN CUPCAKE RECIPES
SWEET CORN CUPCAKES RECIPE: HOW TO MAKE IT
I love corn and try to sneak it into everything. Other fans of corn will enjoy these delightful treats, too. —Carol Wit, Tinley Park, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper liners. Place yogurt and 3/4 cup corn in a food processor; process until blended., In a large bowl, beat butter and sugars until blended. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to butter mixture alternately with yogurt mixture, beating after each addition. Fold in remaining 1/2 cup corn., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For frosting, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a large bowl; cool slightly. Beat in remaining ingredients until smooth. Spread over cupcakes. Store cupcakes in a covered container.
Nutrition Facts : Calories 274 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 137mg sodium, CarbohydrateContent 34g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
SWEET CORN CUPCAKES WITH CORN CREAM RECIPE
Yield 12 cupcakes
Steps:
- Preheat oven to 350°. Line a 12-cup muffin pan with paper liners and coat with nonstick spray.
- For the cupcakes, purée corn kernels in a food processor.
- Whisk together flour, baking powder, and salt.
- Beat sugar, oil, and eggs in a separate bowl with a mixer until well combined. Beat in half the flour mixture, just until combined. Beat in 1 cup corn purée and lemon juice, then remaining flour mixture, just until combined.
- Pour batter into prepared muffin liners. Bake cupcakes until a toothpick inserted into centers comes out clean, about 20 minutes. Let cupcakes cool in pan 5 minutes, then turn out onto a rack to cool completely.
- For the corn cream, scrape corn cobs with a spoon to extract the corn milk into a saucepan.
- Add corn cobs and cream to pan and bring to a boil; reduce heat to low and simmer 30 minutes.
- Scrape corn cobs again, then strain and press corn cream through a fine-mesh sieve. (If you don’t have 1 cup strained liquid, top it off with additional cream.) Chill corn cream at least 4 hours, or overnight.
- Beat corn cream, sour cream, powdered sugar, meringue powder, and salt with a mixer until stiff enough to pipe. Pipe corn cream onto cupcakes.
Nutrition Facts : ServingSize 12 cupcakes, Calories 384, FatContent 28g, CarbohydrateContent 33g, FiberContent , ProteinContent 4g, SaturatedFatContent 10g, SodiumContent 176mg, CholesterolContent 79mg
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