Thursday, March 2, 2017

Mini Jalepeño Cornbread Cupcakes with Honey-Butter Frosting

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I know what you’re thinking. How can cornbread also be a cupcake? Thoughts-blowing, correct? Anybody? Bueller?

Okay, I guess in a planet where dessert cross breeds faster than Hollywood’s pet retailers (Dalmachshund?? Yes, please!!) no 1 is that concerned when a savory Thanksgiving side dish falls in adore with a frosted dessert. I indicate, we’ve currently got cronuts, bronuts and cruffins, oh my!

But, I’m an old college gal. I still get enthusiastic over Frankenfoods that don’t involve 3 pages of instructions and a pastry chef background. And mini foods? They still rock my globe. When I can have spicy jalapeno cornbread as an appetizer, a dessert, or, dare I say, a mid-afternoon snack, it tends to make my tummy do the content dance. Don’t fret. I won’t show you what that looks like – it’s not fairly publish infant.

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I’ve only ever posted one standard (and by conventional I imply purely sweet) cupcake recipe on this weblog simply because…..I’m just going to come out and say it….I’m not a massive cupcake fan. Phew! Glad I received that off my chest. Significantly although, I don’t enjoy overly sweet frostings and I’ve rather conserve my carbs for a great toasty French baguette. When the world was flying high on the cupcake bandwagon (pre-cronut), I was standing by watching with idle amusement. In no way a single to bow down to peer strain, I maintained my apathetic stance by means of the years of cupcakeries that opened in my city. Sure, I’ll consume your salted caramel masterpiece, but not if I have to stand in line for any length of time and/or get cash out of my wallet to shell out you.

Translation? I like my cupcakes the way Martha Stewart intended: homemade, cost-free and served at kid’s birthday events.

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I digress. You all know I’m a savory girl at heart (which is why I couldn’t resist an apple and goat cheese cupcake), but ever considering that my hormones went on the roller coaster that is pregnancy, breastfeeding and sleep deprivation, sweet has been sneaking into my lifestyle on the day-to-day. Pre-pregnancy I probably would have favored the straight-up, outdated-fashioned cornbread dish with minimum sugar and plenty of butter. But post-pregnancy? I get a tiny pee-my-pants fired up when you spice items up with jalapenos AND sweeten items up with some maple syrup and honey butter frosting. Frost yourself. You know you wanna.

Now, let’s speak about the elephants in the room. Corn muffin mix and confectioner’s sugar. These are two elements I hardly ever use. Simply because? Effectively, grocery retailer corn muffin mix is total of all kinds of hard to pronounce components and refined confectioner’s sugar has no redeeming characteristics. If you read this weblog on the regular, you know that I like my indulgences but I like them in the kind of some thing a small far more au naturel (say it with the accent) like very good-good quality chocolate and cheese or something with brown butter. I hate relying on chemically souped up retailer-bought goods when I could just as effortlessly make the dish at property making use of complete meals or healthier substitutes. But, as a mom, I’ve recognized I can’t be that girl a hundred percent of the time. Often I need shortcuts. Specifically all around the holidays when I’m cooking for parties and crowds and require to throw something collectively throughout nap time. So, these jalapeno cornbread cupcakes only get to come out to play a number of occasions a 12 months. And, when they do, they are so O.M.G. Really worth. IT.

Operate it cupcakes. Work it.

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4. from 1 testimonials
Mini Jalepeño Cornbread Cupcakes with Honey-Butter Frosting
Prep time
Cook time
Complete time
You can shop these cupcakes for up to three days in a sealed container at room temperature or you can shop them in the fridge for up to a week. If you retailer them in the fridge, you can heat them in 2-3 ten-2nd blasts in the microwave - just enough heat to warm up the cornbread cupcake but not adequate to melt the frosting.
Serves: thirty-32
  • Cornbread Cupcakes:
  • 1 8-ounce bundle corn muffin combine
  • 1 15-ounce can cream-design corn
  • ⅓ cup non-unwanted fat Greek yogurt
  • &frac14 cup maple syrup
  • one large egg
  • &frac14 teaspoon black pepper
  • &frac12 teaspoon salt
  • 1 massive jalapeño, finely diced
  • Honey-Butter Frosting:
  • &frac12 cup butter, softened to room temperature
  • &frac12 cup confectioner's sugar, plus much more as necessary
  • &frac14 cup honey
  • &frac12 teaspoon vanilla extract
  • &frac14 teaspoon salt
  1. Cornbread Cupcakes:
  2. Preheat oven to 400.
  3. Combine the dry components - corn muffin combine, salt and pepper - in a small bowl. Mix collectively the wet ingredients - creamy-style corn, Greek yogurt, maple syrup and egg - in a medium bowl. Gradually whisk the muffin combine into the moist components. Stir in the diced jalapenos.
  4. Spray a mini cupcake or muffin tin generously with cooking spray. Fill every cup with about two tablespoons of cornbread batter.
  5. Bake for 16-18 minutes or until finally the cupcakes are golden brown. Let the cupcakes amazing totally on a wire baking rack.
  6. Honey Butter Frosting:
  7. Beat the softened butter and honey with each other with an electrical mixer on medium pace. Include in the salt and vanilla and mix till mixed. Turn the mixer on high and gradually pour in the confectioner's sugar. Whisk for two-three minutes right up until the sugar is totally mixed and the frosting is great and thick.
  8. After the cupcakes are entirely awesome, frost every single cupcake with one-two teaspoons honey butter frosting. Garnish with diced jalapenos, if wanted.
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