Savory Sweet Corn Cupcakes
Forget going out to eat or ordering takeout every time you crave American food. Try making Savory Sweet Corn Cupcakes at home. For 55 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 17g of fat, and a total of 292 calories. This recipe serves 17. If you have strained yogurt, cheese curd, corn chips, and a few other ingredients on hand, you can make it. 18 people have made this recipe and would make it again. It works well as a very reasonably priced hor d'oeuvre. From preparation to the plate, this recipe takes about 35 minutes. It is brought to you by Give Recipe. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is not so amazing. Try The Sweet Side of Corn: Sweet Corn Cupcakes with Brown Butter Frosting, All American BBQ Cupcakes: Smoky Chocolate Cupcakes with Sweet Corn Cream Cheese Frosting, and Sweet & Savory Corn Muffins for similar recipes.
Servings: 17
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
½ tsp baking powder
½ cup curd cheese
Corn chips for garnish
¾ cup cornmeal
3 eggs
½ cup olive oil
1 cup strained yogurt
1 cup sweet corn
1 cup whole wheat flour
Equipment:
oven
hand mixer
muffin liners
spatula
Cooking instruction summary:
Preheat oven to 180C.Mix yogurt, egg and olive oil with an electric mixer well.Add in cornmeal, whole wheat flour and baking powder. Mix until smooth.Toss in corns and curd cheese and mix with a spatula.Fill half of the cupcake liners with the batter and bake for 25 min.Let them cool.Place strained yogurt in a piping bag and pipe it on each cupcake.Place a corn chip on each as a final touch just before serving.
Step by step:
1. Preheat oven to 180C.
2. Mix yogurt, egg and olive oil with an electric mixer well.
3. Add in cornmeal, whole wheat flour and baking powder.
4. Mix until smooth.Toss in corns and curd cheese and mix with a spatula.Fill half of the cupcake liners with the batter and bake for 25 min.
5. Let them cool.
6. Place strained yogurt in a piping bag and pipe it on each cupcake.
7. Place a corn chip on each as a final touch just before serving.
Nutrition Information:
covered percent of daily need
