Mini Corn Cupcakes with Cream Cheese Frosting and Coconut

Sep 27, 2024Cupcakes Recipes

Author Notes

Corn is popular in Brazil year around, in some regions. There are more sweet dishes then savory. This is a very traditional cake recipe over there, but I transformed them into mini cupcakes and added Cream cheese frosting and coconut. Tangy, sweet and crunchy. Grandma would be proud!!! —Fabiola

Ingredients
  • For the mini cupcakes

  • 3/4 cup

    Sugar

  • 1/2 cup

    Unsalted butter at room temperature

  • 1

    Egg

  • 1 cup

    Flour

  • 1 teaspoon

    Baking Powder

  • 1 cup

    Corn puree
  • Corn Cream Cheese Frosting and Coconut

  • 8 ounces

    Cream Cheese

  • 5 tablespoons

    Unsalted butter slightly cooler them room temperature

  • 1 cup

    Confectionary Sugar, Sifted

  • 1 teaspoon

    Vanilla Extract

  • 1/2 cup

    Corn Puree

  • 1 1/2 cups

    Coconut flakes (more if desire)
Directions
  1. For the mini cupcakes
  2. Preheat the oven at 350F degrees
    Prepare a mini cupcake baking pan with liners of choice
    With the mixer on medium speed, cream sugar and butter
    Add the Egg
    Slowly add the flour and baking powder
    Turn the mixer off and gently fold in the corn puree.
    To make the corn puree simple beat the corn on the blender or food processor, Just one or two minutes. You will want some corn chunks to bite into.
    Bake for 10 to 12 minutes.
    Let it cool before add the frosting
  1. Corn Cream Cheese Frosting and Coconut
  2. In the mixer with low speed, beat the cream cheese with butter until very creamy
    Slowly add the sifted confectionary sugar
    Add the vanilla extract
    Gently, fold in the corn puree
    Put in the refrigerator for a few minutes before using.
    Decorate the cupcakes with the frosting and garnish with a lot of coconut flakes.

Read More

More Recipes to Love ❤
Healthy chocolate brownies

Healthy chocolate brownies

27 Sep |

Heat the oven to 190C/170C fan/gas 5 and line a shallow 23cm square baking tin with baking parchment. Tip the beans, cocoa, coffee granules, xylitol, vanilla, eggs and yogurt into a large bowl. Blitz using a hand blender until smooth. Or, do this in a food processor. Add the baking powder, then blitz again.

Kahlúa Brownies

Kahlúa Brownies

27 Sep |

Please welcome guest author Garrett McCord and pour yourself a glass of milk; you’ll need one with these brownies! ~Elise So I had a bottle of Kahlúa sitting about collecting dust and figured that it needed to be put to decent use. Now, I’m all for a decent cocktail, but really, I try not to…

Turtle Brownies

Turtle Brownies

27 Sep |

Preheat oven to 325 degrees. Line a buttered 8-inch square baking dish with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set aside. Make batter: Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking…

Truffle Brownies

Truffle Brownies

27 Sep |

Step 1Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth.…

Peppermint Bark Brownies Recipe

Peppermint Bark Brownies Recipe

27 Sep |

Fudgy chocolate brownies studded with pieces of creamy white chocolate peppermint bark. Adapted from Mark Bittman’s brownies. Peppermint Bark Brownies Recipe Save 8 tablespoons (1 stick) unsalted butter 3 ounces unsweetened baking chocolate 1 cup sugar 2 eggs at room temperature 1/2 cup (3 1/2 ounces) plus 1 tablespoon all purpose flour 1/4 teaspoon salt…

Gluten-Free Vanilla Crescent Cookies

Gluten-Free Vanilla Crescent Cookies

27 Sep |

Ingredients:1 cup confectioners’ sugar, plus more for finishing cookies14 tbsp. unsalted butter, softened2 tsp. vanilla extract6 oz. walnuts or almonds, finely ground in food processor1 1⁄4 cups plus 2 tbsp. tapioca flour1⁄2 cup chickpea flour1⁄3 cup chestnut flour1⁄4 cup white rice flour1⁄2 tsp. fine salt