October
Catalonia "Cupcakes"
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events
(Serves 18 servings)
Cupcakes:
- 1 cup flour
- ¾ cup yellow cornmeal
- ⅔ cup sugar
- 1 ⅔ tsp baking powder
- 1 tsp kosher salt
- 1/8 tsp crushed red pepper
- ½ cup chorizo, finely diced
- 1 tsp jalapeño, finely diced
Preheat oven to 375°. Lightly mix all of the above ingredients in a mixing bowl.
In a separate bowl, combine the following:
- 1 cup heavy cream
- 3 ½ tbsp vegetable oil
- 2 eggs
- 2 tbsp honey
- ⅔ cup frozen corn kernels, defrosted and strained
Whisk above ingredients until blended. Create a “well” in the center of the dry ingredients and add liquid ingredients. Lightly mix and scoop into greased muffin pans. Place in preheated oven and bake 10-14 minutes until set and golden. While cupcakes are baking, combine the following ingredients for the “icing.”
Icing:
- 1 cup softened cream cheese
- ¼ cup maple syrup
- 1 tsp jalapeño minced
- 1 tsp kosher salt
Mix with hand held blender until smooth. Remove cupcakes from pan. Top with jalapeño maple cream cheese “icing”.
Serve and Enjoy!
Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events
5470 Lake Howell Road, Winter Park, FL
www.cuisinierscater.com
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