Corn Cupcakes Filled with Cajeta
This Independence Day, surprise your family and friends with these delicious corn cupcakes filled with cajeta that will be the perfect dessert to end a great evening and the closing of the delightful Independence dinner.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
- 1 1/2 cups ears corn, Del Monte®
- 1 cup cow's milk
- 1/4 cups butter, (45 g)
- 1/2 cups sugar
- 2 eggs
- 1 2/3 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoons salt
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 1 cup butter, (180 g) for the frosting
- 1 cup icing sugar, sifted, for the frosting
- 1/4 cups cow's milk, (for the frosting)
- 1 tablespoon vanilla essence, (for the frosting)
- 12 tablespoons cajeta, (for the filling)
- 1 cup ear corn, Del Monte® for decorating
Preparation
25 mins
20 mins
Low
- Preheat the oven to 180° C.
- For the cupcakes, blend the corn with the milk and set aside.
- In the mixer, cream the butter with the sugar. Add the eggs one by one and incorporate.
- In a bowl, mix all the dry ingredients and add to the mixture alternating with the milk and oil.
- Pour into previously greased cupcake molds and bake for 25 minutes or until cooked. Cool.
- For the frosting, cream the butter in the mixer and gradually incorporate the sugar. Add the milk and vanilla and beat until you achieve a homogeneous mixture. Set aside.
- With a spoon, make a hole in the center of each cupcake and fill with cajeta. Decorate with the frosting and finish with corn sprinkles.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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