Sweet cornmeal cupcakes and jalapenos may seem like an unusual dessert, but we guarantee these treats will please.
—TASTE OF HOME TEST KITCHEN
PREP: 40 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 1 DOZEN
1 1/4 cups all-purpose flour
1 cup sugar
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup 2% milk
1/2 cup olive oil
1/2 teaspoon vanilla extract
3/4 cup frozen corn, thawed
2 tablespoons finely chopped seeded jalapeno pepper
FROSTING
1/4 cup panko (Japanese) bread crumbs
4 ounces cream cheese, softened
1/4 cup butter, softened
1 3/4 cups confectioners’ sugar
1 teaspoon vanilla extract
Sliced jalapeno peppers
1. In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into the dry ingredients just until moistened. Fold in corn and jalapeno.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 24-28 minutes or until a toothpick inserted into cupcake comes out clean. Cool for 5 minutes before removing cupcakes from pan to a wire rack to cool completely.
3. Place the bread crumbs on an ungreased baking sheet. Bake at 400° for 2-3 minutes or until toasted. Cool. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. Garnish with toasted bread crumbs and jalapeno slices. Store in the refrigerator.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.