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Recipe of Elote Cupcakes Stuffed with Cajeta
Recipe

Elote Cupcakes Stuffed with Cajeta

25 mins
20 mins
Low
85
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In these national holidays surprise your family and friends with these delicious cupcakes filled with cajeta corn that will be the perfect dessert to end a good evening and the closing of the delicious independence dinner.
Learn more about Del Monte®

Ingredients

12 portions
  • 1 1/2 cups corn, Del Monte®
  • 1 cup milk
  • 1/4 cups butter, (45 g)
  • 1/2 cups sugar
  • 2 eggs
  • 1 2/3 cups flour
  • 1 tablespoon baking soda
  • 1/4 teaspoons salt
  • 2 teaspoons salt
  • 2 tablespoons oil
  • 1 cup butter, (180 g) for bitumen
  • 1 cup powdered sugar, sifted, for bitumen
  • 1/4 cups milk, (for bitumen)
  • 1 tablespoon liquid vanilla, (for bitumen)
  • 12 tablespoons milk caramel, (for the filling)
  • 1 cup corn, Del Monte® to decorate

Preparation

Preheat the oven to 180 ° C.
For the cupcakes, liquefy the corn with the milk and reserve.
In the blender , add the butter with the sugar. Add the eggs one by one and incorporate.
In a bowl, mix all the powders and add to the mixture alternating with milk and oil.
Pour into previously greased cupcakes and bake for 25 minutes or until cooked. Chill
For the bitumen, add the butter in the blender and gradually add the sugar. Add the milk and vanilla and beat until you get a homogeneous mixture. Reservation.
With a spoon you have a hole in the center of each cupcake and fill it with cajeta. Decorate with the bitumen and finish with corn kernels.

PRESENTATION

Decorate with the bitumen and granites of natural corn.

TIPS

Do not overcoat the cupcake mix.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
331.6
kcal
16.58%
Carbohydrate, by difference
44.2
g
14.73%
Protein
4.8
g
9.6%
Total lipid (fat)
15.6
g
24%
100
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Provided by USDA
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