SWEET CORN CUPCAKES
40 Min
16 Portions
Easy level
Ingredients
· ¾ cup corn kernels
· ½ cup milk
· ½ cup vegetable oil
· A splash of Vainilla Molina
· 3 eggs
· ¾ cup sugar
· A pinch salt
· 1 ½ cups all-purpose flour
· ½ tbsp baking powder
· Cajeta (caramelized goat’s milk)
· Nuts (optional)
Directions
1. Preheat oven to 350 °F and grease cupcake pan.
2. Blend corn kernels, milk, vegetable oil and a splash of Vainilla Molina, until you get a semi-smooth mixture; for a smoother texture, blend completely.
3. In a large bowl, beat eggs, sugar and salt for 1-2 minutes, until fluffy.
4. Add corn mixture and mix well.
5. Sift flour and baking powder over wet mixture and combine until fully incorporated.
6. Pour batter in cupcake liners, filling each about ¾ full.
7. Bake for 16-18 minutes or until an inserted toothpick comes out clean.
8. Let cool and top some cajeta and nuts.
9. Enjoy!
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