Ingredients
Cupcakes:
2 whole eggs
1 cup creamed corn - I used 1 cup pumpkin pulp
8 ounces sour cream - (in French aigre creme)
¼ cup vegetable oil
½ cup all-purpose flour
½ cup yellow cornmeal - (in French semoule de maïs jaune)
¼ cups granulated sugar
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon coarse black peppercorn
2 tablespoons chopped parsley
2 teaspoons chopped rosemary
1 bunch chopped chives (approximately ¼ cup) - (in French ciboulette)
½ cup roasted red peppers, patted dry and coarsely chopped
Icing:
1 cup cream cheese
½ cup goat cheese - (in French chevre)
3 tablespoons finely chopped red bell pepper
2 tablespoons chopped chives
Method
Preheat oven to 350 F. In a large bowl combine eggs, creamed corn, sour cream and oil. In separate bowl combine flour, cornmeal, sugar, baking powder and salt. Add dry mixture to wet mixture and blend evenly. Stir in the parsley, green onions, rosemary and the roasted red peppers.
Pour batter into greased muffin tins and bake until tops are golden brown (approximately 12 minutes). Remove from oven and let rest before removing from tin.
To make the icing, blend cream cheese and goat cheese together until smooth. Gently spread approximately 1 teaspoon on each cooled muffin. Garnish with red peppers and chives.
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