Today I made…
Jalapeno Corn Cupcakes
with Cream Cheese Frosting!
I wanted to make Tristan a more savory cupcake, since he (despite my best efforts) is not a lover of all things sweet like me. I long for the days of popping open a fresh container of icing with him and digging into it with a huge spoon, but, alas, I know that day will never come. I will always have to enjoy this simple pleasure alone…
The recipe that I used (from Taste of Home) was very simple to make and produced fantastic cupcakes that blew Tristan and I out of the water (I must admit to feeling a bit smug since just this morning Tristan said he thought “user-submitted” recipes from home cooks would most-likely produce second-rate minicakes – since there is no one around to review and validate their quality)! I can definitely say that this is the first time that I’ve made a cupcake with olive oil, cornmeal, corn, and jalapenos.
These cupcakes were not too dense, they had the perfect amount of moisture, and the corn and jalapeno pieces were delightful to bite into and taste. The cakes even rose (and retained their shape post-cooling) better than any cupcake I’ve made to date!
The best part about this recipe is the amazing flavor. But, another unexpected benefit, it is that if you don’t add the icing you actually end up with one of the best cornbreads I’ve ever tasted – so much so that I plan on making these for Thanksgiving!