Recipe courtesy of Huascar Aquino
Corn Yellow Pepper Cupcake
- Level: Intermediate
- Yield: 20 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 411
- Total Fat
- 28
- Saturated Fat
- 12
- Carbohydrates
- 40
- Dietary Fiber
- 0
- Sugar
- 27
- Protein
- 3
- Cholesterol
- 73
- Sodium
- 96
- Total: 1 hr 45 min (includes cooling time)
- Active: 45 min
Ingredients
Cake Batter:
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3 organic eggs
3/4 cup organic corn puree
3/4 cup vegetable oil
1/4 cup organic yellow pepper puree
1 teaspoon vanilla extract
Frosting:
8 ounces organic powdered sugar
1/4 cup pasteurized egg whites
1 pound unsalted organic butter
1 cup organic corn puree
Directions
- For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake pans with paper liners.
- Sift together the flour, baking powder and salt into a bowl. Combine the sugar and eggs in the bowl of a stand mixer fitted with the paddle attachment. Blend until creamy, then add the corn puree, oil, yellow pepper puree and vanilla and continue mixing. Slowly add the sifted dry ingredients and keep mixing for 30 more seconds.
- Pour the batter into the cupcake pans and bake for 14 minutes. Let cool completely.
- For the frosting: Mix the powdered sugar and egg whites using an electric mixer on medium-high speed for 5 minutes. Add the butter and mix for 10 minutes to combine. To finish, add the corn puree to the buttercream 1/2 cup at a time.
- Pipe the corn buttercream on top of the cupcakes using any tip you like.