What’s that you say? A cupcake can’t be savory? Look here……this is MY blog and MY cupcakes can be anything they want to be. Savory, sweet, alcoholic…….even President of the United States! Trust me, we won’t notice. That’s not a reflection on the current administration, it’s a reflection on any administration, really. The point is, NOBODY puts baby in a corner! <—Give yourself 10 extra points if know what movie that is from.
Seriously, though (or as serious you can be when discussing cupcakes), cupcakes have crossed over. They’re not just cutesty sweet tea cakes for fairies (but how great are those?!?). Flavor combinations for one or two delightful bites are completely unlimited. Need proof? Check out this Pinterest board created by my fellow Cupcake Project Pinterest Explorers dedicated to Savory Cupcakes. See? I’m not the only one.
In terms of my walk on the savory side, I meandered along a pretty safe road. Folks have been making cornbread forever, so it wasn’t a giant leap to Cupcakeville. However, if you think this is your usual light and fluffy cornbread creation, you’re very much mistaken. Thanks to whole wheat flour, a generous amount of cornmeal and actual corn these babies are hearty. They can take a punch.
If you have access to fresh sweet corn, I would definitely use it instead. A bit of olive oil and a few minutes on the bbq grill are all you need to get that fire roasted flavor.
Fire Roasted Sweet Corn Cupcakes (adapted from Give Recipe)
- 1 cup plain Greek yogurt
- 3 eggs, room temperature
- ½ cup olive oil
- ¾ cup cornmeal
- 1 cup whole wheat all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt free southwest seasoning
- 1 cup frozen fire roasted sweet corn, thawed
- ½ cup extra sharp cheddar cheese
Preheat oven to 360F. Line muffin tin with cupcake liners. Whisk yogurt, eggs and olive oil until blended. Add in flour, cornmeal, baking powder and seasoning and mix until just incorporated. Fold in corn and cheese.
Fill cupcake liners ¾ full and bake for 20 – 25 mins. Let cool in pans for 5 minutes and then remove to a wire rack to cool completely.
- 1 cup plain Greek yogurt
- 2 Tablespoons chopped fresh cilantro
- ½ teaspoon of hot sauce (more or less to taste)
Stir together yogurt, cilantro and hot sauce. Spoon over cooled cupcakes. Garnish with blue corn chips, if desired.
I made these cupcakes for a chili and movie night at a friend’s house. As I mentioned before, the cake portion is very hearty. It stood its ground against the extra fiery chili. I ate one on its own. Then ended up dropping another whole right into my chili and eating it with a spoon along with the chili. They’re scrumptious! The frosting’s tang from the yogurt combined with the fresh cilantro and hot sauce is the perfect complement to the corn cake. If you want to skip the frosting, be sure to add some salt to the batter. Of course, why would you? It’s a CUPCAKE not a muffin.
Since I was making these for others, I held back on the spicy factor. If I were to make them just for us, I would chop up a fresh jalapeno or two to throw in the batter before baking. I LOVE spicy food.
Until next time, stick a cupcake in your cakehole!