Corn-on-the-Cobcakes w/ Brown Butter Cream Frostin
Category
Desserts - Breads
Sub
Category
None
Servings
24
Preptime
1 hr. 30 mins.
Ingredients
2 large eggs
3/4 c. canola oil
1-1/4 c. plus 5 tbsp. whole milk
3 tsp. pure vanilla extract
2-1/2 c. all-purpose flour
1-1/2 c. granulated sugar
1/2 c. yellow cornmeal
2 tsp. baking powder
1/2 tsp. plus pinch kosher salt
3/4 c. (1-1/2 sticks) unsalted butter, at room temperature
1 (16 oz.) box confectioners' sugar
16 corn holders, assorted yellow and white jelly beans, 4 yellow fruit chews (such as Starburst),
black and white sanding sugar, for decorating
Instructions
Heat oven to 350 F. Line two 12-cup muffin tins with yellow or white
paper liners. In a medium bowl, whisk together the eggs, oil, 1-1/4
cups of the milk and 2 tsp of the vanilla.
In a large bowl, whisk together the flour, granulated sugar, cornmeal,
baking powder and 1/2 tsp of the salt; make a well in the center. Add
the milk mixture and stir until fully incorporated. Divide the batter
among the muffin cups (about 1/4 cup each) and bake until a wooden
pick inserted in the center comes out clean, 20 to 22 minutes. Let
cool for 5 minutes before transferring to a wire rack to cool
completely.
Meanwhile, make the frosting- melt the butter in a medium skillet over
medium heat, then cook, swirling the pan until the butter begins to
brown and smell nutty, 3 to 4 minutes; remove from heat. Using an
electric mixer, beat the browned butter, confectioners' sugar, pinch of
salt and the remaining 5 tbsp milk and tsp vanilla until fluffy, 3
minutes.
To decorate- working with 3 cupcakes at a time, frost, then arrange
rows of jelly beans close together on each cupcake. Place them side
by side on a plate or platter and insert the corn holders at each end
so they resemble an ear of corn. Cut a fruit chew horizontally in half;
flatten one half slightly and place on top of the corn to resemble a
pat of butter. Sprinkle with the sanding sugars to mimic salt and
pepper. Repeat with the remaining cupcakes.
Originally Submitted
7/16/2017
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