Corn Cupcakes Filled with Cajeta

Name: Corn Cupcakes Filled with Cajeta
Prep time: 45 min
Cook time: 20 min
Yield: 12
Cuisine: Internacional
Ingredients: 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

Del Monte®

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

Published: 04-10-2016

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.