Honey Corn CupCake

Corn season is upon us and some interesting recipes would be coming out of my kitchen like this honey corn cupcake one. I have completely missed fresh corn and I would be looking forward to creating savory and sweet dishes using this one ingredient. In this recipe however, I did not use fresh corn, I chose to use cornmeal which you can purchase in the market or supermarkets. Cornmeal is usually used for east african recipes like Sadza and Ugali. Cornmeal should not be restricted to savory dishes alone when there are options for desserts. I had bought my yellow corn meal flour for a while and was trying to figure out what to do with it. I looked in my pantry and pulled out all the ingredients below to make it. If you are not so great at baking, you can definitely shine with this recipe at a potluck or any event that requires you to bring a dish. You can top it with butter cream icing or any other topping you prefer. I chose to top mine with more honey. Enjoy this simple recipe.

Recipe for Honey Corn CupCake

Ingredients (Makes 12 cupcakes)

1.5 cups of Cornmeal

1.5 cups of all-purpose flour

¾ cups of Sugar

¼ cup of honey

2 large eggs

1 tablespoon of baking powder

4 tablespoons of melted butter

1 cup of milk (Coconut milk or whole milk)

Pinch of salt

 

Topping

2 tablespoons of honey

 

Method

Mix the dry ingredients in a large bowl.

Whisk the eggs and add the other wet ingredients and mix.

 Preheat your oven to 400 F and grease your pan with oil or melted butter.

Combine your wet and dry ingredients and mix till everything is incorporated and smooth.

With an ice-cream scoop or a regular spoon, scoop the mixture into your greased baking pan and bake for 15 -18 minutes.

Drizzle honey over the cupcakes and serve warm.