Corn Cupcakes

Name: Corn Cupcakes
Prep time: 60 min
Yield: 10
Cuisine: Mexicana
Ingredients: 240 grams flour, sifted normal; 1 1/2 cups Gamesa® pancake mix; 500 grams corn kernels; 350 grams corn oil; 1/3 cans evaporated milk; 1 can condensed milk; 4 teaspoons baking powder, (Rexal); 3 eggs; 3 teaspoons vanilla essence, or nut extract

Barbara Stephany Barraza

Delicious cupcakes that taste like Corn Cake! Cupcakes are a very trendy dessert, so what better way to enjoy a treat than to make some with the flavor of corn cake to keep those beloved desserts.

EAT WELL

Reviewed by Editorial Team of Kiwilimón

Published: 10-03-2011

Preparation

Medium

Make sure the flours are sifted. First, mix the dry ingredients: flours and baking powder. Place in the mixer. In a separate bowl, blend the corn kernels with 1/3 of a can of evaporated milk and the condensed milk. Do not blend too much so the corn does not get too crushed. Beat the flours with the oil and gradually add the eggs, one by one. Also beat in the blended corn mixture. Finally, add the vanilla. Once the mixture is ready, pour it into cupcake molds with liners in place. Use an ice cream scoop and fill the mixture to 2/3 of the liner. Bake for 20 minutes at a temperature of 180°C, or until the cupcakes are lightly golden.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Corn Cupcakes

Ingredients

Preparation

Nutritional information

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