Corny cheesy cupcakes
Who doesn’t love a savoury muffin? This one’s extra delish with the nutty Cheddar taste of Mainland Egmont. Better make a double batch.
Ingredients
Method
Ingredients
- 2 cups flour
- 4 tsp baking powder
- A pinch of cayenne pepper
- 1/2 cup grated Mainland Egmont Cheese
- 2 eggs, whisked
- 50g melted Mainland Original Butter
- 1 cup milk, mixed with one teaspoon of vinegar to sour it
- 1 1/2 cups corn kernels
- 4 Tbsp chopped parsley
- 3 slices of ham, chopped
Method
1. In a large bowl combine the flour, baking powder, cayenne pepper, and cheese.
2. Add the corn, parsley and ham if using.
3. Gently stir in the butter, soured milk and eggs to the muffin batter. Careful not to over-mix.
4. Spoon into greased muffin tins of your choice and bake at 180°C for 12 to 14 minutes or until they are light and firm to touch.
5. Cool on a wire rack and try to resist the temptation.
Tips
- Add chopped ham to the recipe for extra flavour!
- Storing cupcakes in the fridge will dry them out faster, so opt for countertop storage to keep them moist!
FAQs
- Can you put these cupcakes back in the oven once they’ve cooled?
- Unfortunately once a cake has cooled it is not possible to re-bake it. The cake would have to heat all the way through again and the outside parts of the cake would become too dry. Also if the cake has sunk in the centre from being underbaked it will not rise again as the raising agents in the recipe will have expired.
- Can I leave these cupcakes out overnight?
- If you are planning to consume your cupcakes in the next 1-2 days your best bet is store the cupcakes at room temperature in an air tight container. Find a deep container. Place your cupcakes in a single layer. Cover with the lid and let it sit on your countertop away from the sun for 1-2 days.