Fresh Corn Cupcakes with Brown Butter Honey Frosting


These little beauties fit nicely into my eternal detox/retox plan. What? You don’t know what that is? Come here child, have a seat. Detox/retox is the combined act of flushing your body of toxins while at the same time injesting more. Here’s an example: I get nocturnal leg cramps now and again and I’ve read that bananas, which are chock-full of potassium, can help ease cramps. Therefore, take said banana and insert into a blender with rum and ice etc, et voila – banana daquiri = Detox/Retox.

All that said, can you see how fresh corn cupcakes fit into the plan? (I actually just discovered that corn is also good for nocturnal leg cramps – bonus!) They are cupcakes, which are fattening, right? But made with corn, so they are good for you!

Thanks to Girl Gone Gourmet for this recipe.

Makes 12 cupcakes

To brown the butter, heat over medium low heat, swirling occasionally, until the milk solids in the butter turn golden brown and release a nutty aroma. Pour immediately into a bowl and solidify in the fridge. One stick of butter will yield about 3 ounces browned butter.

The cupcakes:
1 1/4 cups cake flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 tablespoons sour cream
3/4 cup fresh corn kernels
1/2 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract

The frosting:
4 ounces unsalted butter, softened
3 ounces browned butter (see headnote), cooled and softened to room temperature
2 tablespoons honey
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
1 1/2 cups powdered sugar, sifted
2 tablespoons fresh corn kernels, for garnish

To make the cupcakes: Preheat oven to 350°. Line a cupcake tin with paper liners.

Sift the flour, baking powder and salt together; set aside.

In a blender, puree the sour cream and corn kernels until as smooth as possible (it will still have bits of corn). Set aside.

Using a mixer, preferably a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, then add the vanilla and the sour cream/corn mixture. With the mixer on slow speed, add the flour mixture in three additions, scraping down the sides between each addition. Take care not to over mix.

Spoon batter into the cupcake holders until they are about three-quarters full. Bake in the center of the oven for about 20-22 minutes, until the tops spring back and a toothpick inserted into the center comes out clean. Cool completely.

To make the frosting: Using a mixer, cream the two butters with the honey until light and fluffy, about 2-3 minutes. Add the lemon juice, vanilla and salt. With the mixer on low, slowly add the powdered sugar, scraping down the sides occasionally, until it has been incorporated. Turn the mixer to high speed and whip until light and fluffy, about 3 minutes.

Frost the cupcakes, and garnish each with a few kernels of corn. Serve immediately.

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