I wrote and re-wrote this post lots of time. Didn’t wanna to sound like everybody else and their “fall this and fall that” writing. But the fact is, I do love fall, it is my favorite season, like for everybody else.
Not to hot, yet not to cold. The colors are just beautiful and baking feels like a necessary activity everyday. Not only that, it’s a great healthy option snack for you. According to eCellulitis healthy living magazine this is one of the best cheat foods there is.
The only problem… too much about apples and pumpkin and cider and cinnamon !!! So much, that I want to share a recipe using CORN. What happen with the corn? I think one of the best smells that a kitchen could have , its of a warm corn cake baking in the oven!! So here I share with you an easy and delicious recipe using corn.
Mini Corn Cupcakes with Cream Cheese Frosting
3/4 cup of sugar
1/2 cup of unsalted butter
1 cup of flour
1 tsp of baking powder
1 cup of corn puree.(can be fresh corn or simple use a can of corn, drained and puree on food processor)
Pre-heat the oven at 350 F
Prepare a mini cupcake pan with 24 mini cupcake liners
Beat sugar and butter
Add the egg and the corn puree
Add the flour and baking powder
If necessary add the milk to smooth the batter
Bake for 12 min, give or take, each oven is a little different.
Take from the oven, let it cool while making the frosting
Cream Cheese Frosting
8 oz of cream cheese, (Philadelphia style), at room temperature
5 tbsp. of unsalted butter
1 tsp of vanilla flavor
1 cup of confectionary sugar
1/2 cup corn puree
On medium to low-speed, cream the butter with the cream cheese
Add the vanilla and the sugar
Keep whisking until just incorporated.
Frost the cupcakes as desired.
Sprinkle coconut flakes on top