CakeWalk: Corn isn’t just for the cob anymore

Fresh corn is a delicious ingredient to many modern desserts

CakeWalk is a weekly column by Mary Ann Porch dedicated to every baker who has ever struggled to achieve the right consistency with their icing, unsuccessfully searched for the perfect cupcake topper or just wants to learn something new. Because with a few helpful tips, cupcakes are a cakewalk.


Yesterday, I was explaining to a coworker how I despise most vegetables. Perhaps this is a trait left over from childhood, but just the idea of eating a salad for lunch makes me uneasy. When I was posed with the question of do I hate all vegetables, I thought to myself for a minute and realized that one has fallen into my good graces. And that’s corn.

Whether it’s corn on the cob, cornbread, or pretty much every other processed food product you can think of, I love corn. As mentioned, corn is in almost EVERYTHING. If you don’t believe me, rent the film Food, Inc. You’ll understand. However, I’ve never heard of corn cupcakes…at least until this morning.

Corn is in hundreds of food products in various different forms. It's even in cupcakes! (Photo courtesy of NatalieDee.com)

My wonderful friend and San Francisco resident Allison tipped me off to a great article that was published recently in the San Francisco Chronicle that focused on desserts that featured corn as an ingredient. A cupcake recipe was part of the round-up and as a fan of everything that results in a combination of things I love, I fully support the idea of corn cupcakes.

Before you get started, there are some important tips you should be aware of, such as the type of corn you should use in your corn cupcakes and how to get the corn off the cob.

There are three major varieties of corn. According to the Chronicle, they include:

White: White corn tends to have a subtler, sugary flavor with small, tight kernels. Brentwood (Contra Costa County) growers are partial to the super-sweet white varieties, so they are the most prevalent in local markets. Today's recipes all use white corn.

Yellow: Compared with white corn, these golden varieties are richer and a little more buttery, with larger, less juicy kernels. The ears are also smoother.

Butter and Sugar: Also called bicolored, these cobs boast a mixture of yellow and white kernels.

Additionally, if you are making your cupcakes from scratch, you’ll have to get the corn off the cob. According to the Chronicle, this is how you go about completing the task:

To remove kernels, first cut the cob in half, so that there is a flat end to place down on the tray (if you're working with a small cob, you can simply cut off the tip to achieve the same flat surface). Line a tray or cutting board with a towel to catch falling corn. Place the cob flat side down, and use a sharp chef's knife to slice the corn from top to bottom as you rotate the cob.

The recipe from the Chronicle includes brown butter icing, and I’m reminded of Vermont (a place I visited with my pal Allison – the person who tipped me off to these cupcakes - and the delicious flavors of rich butter. These cupcakes sound like the perfect way to cap off a warm Autumn dinner.

Sweet Corn Cupcakes with Brown Butter Frosting are an elegant after dinner dessert that any adult would enjoy

Sweet Corn Cupcakes With Brown Butter Honey Frosting

To brown the butter, heat over medium low heat, swirling occasionally, until the milk solids in the butter turn golden brown and release a nutty aroma. Pour immediately into a bowl and solidify in the fridge. One stick of butter will yield about 3 ounces browned butter.

Ingredients:
1 1/4 cups cake flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 tablespoons sour cream
3/4 cup fresh corn kernels
1/2 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
The frosting:
4 ounces unsalted butter, softened
3 ounces browned butter (see headnote), cooled and softened to room temperature
2 tablespoons honey
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
1 1/2 cups powdered sugar, sifted
2 tablespoons fresh corn kernels, for garnish

To make the cupcakes:
Preheat oven to 350°. Line a cupcake tin with paper liners.

Sift the flour, baking powder and salt together; set aside.

In a blender, puree the sour cream and corn kernels until as smooth as possible (it will still have bits of corn). Set aside.
Using a mixer, preferably a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, then add the vanilla and the sour cream/corn mixture. With the mixer on slow speed, add the flour mixture in three additions, scraping down the sides between each addition. Take care not to over mix.

Spoon batter into the cupcake holders until they are about three-quarters full. Bake in the center of the oven for about 20-22 minutes, until the tops spring back and a toothpick inserted into the center comes out clean. Cool completely.

To make the frosting:
Using a mixer, preferably a stand mixer fitted with a paddle attachment, cream the two butters with the honey until light and fluffy, about 2-3 minutes. Add the lemon juice, vanilla and salt. With the mixer on low, slowly add the powdered sugar, scraping down the sides occasionally, until it has been incorporated. Turn the mixer to high speed and whip until light and fluffy, about 3 minutes.

Frost the cupcakes, and garnish each with a few kernels of corn. Serve immediately.

Recipe garners 12 cupcakes.

Per cupcake: 350 calories, 3 g protein, 32 g carbohydrate, 23 g fat (14 g saturated), 113 mg cholesterol, 198 mg sodium, .5 g fiber.



Previous CakeWalk Columns:
How to diet and still eat cupcakes (August 28, 2009)
The return of Metalcakes (August 14, 2009)
Even Betty Crocker might have listened to Metallica... (August 7, 2009)
The history of the cupcake (July 31, 2009)
Prime peach season calls for seasonal cupcakes (July 24, 2009)
I scream, you scream, we all scream for ice cream…cupcakes! (July 17, 2009)
Bastille Day offers perfect excuse for cupcakes that are tres chic (July 10, 2009)
Celebrate your Fourth of July with one of America’s favorite treats (July 3, 2009)
The symbolic power of the cupcake (June 26, 2009)
Giving something back to your community by simply making a cupcake (June 19, 2009)
The secret delights of regional cupcakes (June 12, 2009)
The silver dragée strikes again! (June 5, 2009)
Chic cupcakes for any budget - take that recession! (May 29, 2009)
Top me off bartender…err, baker in this case (May 22, 2009)
The importance of a moist cake (May 15, 2009)
The Savory Cupcake Dilemma of 2009 (May 8, 2009)
Will the real buttercream icing please stand up? (May 1, 2009)


Mary Ann is the founder of the New York City chapter of CupcakeCamp NYC, an ad-hoc gathering born from the desire for people to share and eat cupcakes in an open environment. She is also the founder of Puff and Choux, a blog dedicated to the pastry and dessert arts. You can contact her at mary_ann_porch@hotmail.com with any questions, ideas or just to chit chat. You can also follow her on Twitter at @MaryAPorch.