I have written this recipe so many times, and I did not want to sound monotonous, especially with everyone making their fall season writings everywhere. However, like everybody else, fall is my favorite season, and I love it. The weather is calm, not too hot or cold, making baking very enjoyable.
The only issue I have with fall recipes is that they all tend to include apples, pumpkin, cider, or cinnamon. That said, I prefer sharing a corn recipe. Baking with corn will have a sweet smell coming from your kitchen and better yet, create a unique yet delightful recipe. Below is a quick and easy corn cupcake with a cream cheese frosting recipe.
Mini Corn Cupcakes with Cream Cheese Frosting
1 cup of flour
½ cup butter-unsalted
¾ cups of sugar
Baking powder-one tablespoon
A single cup of corn puree. You can use fresh or canned corn, drained and pureed using a food processor.
Heat the oven in advance at 350F
Get ready your mini cupcake pan. It should have 24 mini cupcake liners.
Mix sugar and butter and beat thoroughly.
Add the egg and corn puree to the mixture.
Lastly, add flour and baking powder.
If your batter is still rough, add milk to smooth it.
Finally, bake the batter for approximately 12 minutes, depending on the oven type.
After the set baking time, remove it from the oven and let it cool as you make the frosting.
Cream Cheese Frosting
About 8 oz of Philadelphia-style cream cheese. It should be at room temperature.
Unsalted butter-5 tablespoons
A teaspoon of vanilla flavor
A cup of confectionary sugar
Half cup of corn puree
Cream butter with the cheese on either medium or low speed.
Add vanilla and the sugar to your mixture.
Whisk until they are well incorporated
Frost your cupcakes in your desired style
Sprinkle coconut flakes over the frost.
With that, you can enjoy some yummy cupcakes this fall!
It also important to keep your kitchen clean before and after you use it. From your kitchen equipment, hood, grease trap and etc. Have a great day!