Corn Yellow Pepper Cupcake
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
50
Spice
41
Sweetness
57
Sourness
33
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 cups
Cake Flour1 tsp
Baking Powder1 tsp
Salt1.5 cups
Sugar3 cup
Vegetable Oil1 tsp
Vanilla Extract1 cup
Egg White (pasteurized)Directions:
1
For the cupcakes: Preheat the oven to 325 degrees F
2
Line 2 cupcake pans with paper liners
3
Sift together the flour, baking powder and salt into a bowl
4
Combine the sugar and eggs in the bowl of a stand mixer fitted with the paddle attachment
5
Blend until creamy, then add the corn puree, oil, yellow pepper puree and vanilla and continue mixing
6
Slowly add the sifted dry ingredients and keep mixing for 30 more seconds
7
Pour the batter into the cupcake pans and bake for 14 minutes
8
Let cool completely
9
For the frosting: Mix the powdered sugar and egg whites using an electric mixer on medium-high speed for 5 minutes
10
Add the butter and mix for 10 minutes to combine
11
To finish, add the corn puree to the buttercream 1/2 cup at a time
12
Pipe the corn buttercream on top of the cupcakes using any tip you like