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
- For the mini cupcakes
-
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
- Corn Cream Cheese Frosting and Coconut
-
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.
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