2 August, 2015
Sweetcorn Cupcakes with Corn Mousse Frosting (Eggless)Posted in : Baker's Hut, From TTR Kitchen, Rain and TTR- Monsoon Recipes, Sugary Ride, Vegetarian Bakers on by : Isha K Tags: corn mousse, cupakes, cupcake frosting, dessert, eggless baking, lemon, Sweet Corn
Rain brings joy and corns too. My kitchen was literally full of so many fresh sweet corn from last 3-4 days as if it is going to extinct forever. So the story of these Sweet Corn Cupcakes is like, there was a cooking competition in the town organized by a radio station 94.3 MY FM and I was participating in fact in any such competition for the first time. The participants were supposed to make any dish with the main ingredient CORN, it could be either sweet or salty. So my brainstorming session started and new ideas blown up in my mind. Even in the dreams, all I could see was corn and everything related to the contest. It was an opportunity for me to understand and clear out so many things going in my life right now, and moreover to judge my cooking skills and to know where I stand. As I am so crazy about baking, I decided to make Sweet Corn Cupcakes with Corn Mousse frosting, and as toppings I used the Corn cookies and caramel popcorn. So everything was just surrounded with corn in my life from the past 3-4 days. And finally, the day of this competition came and then the results were announced, I was so blank at that time that I couldn’t hear my name in the winners’ list.. 😛 Yes, by God’s grace, my dish was selected for a special category in that competition ‘The Judges Choice Of Special Dish’! It was a winning moment for me to score that position out of around 200 hard working and experienced women participated in the competition. I know that’s a small number, but it is just the start which matters 🙂 and yes, those who read my blog can trust my recipes! 😛
Cupcakes can never be boring, to bake and to eat. They look so cute ^_^ and if combined with sweet corn make a difference and an amazing combination which makes you eat them more and more in this season. It is very soft with a nice texture being an Eggless cupcake. So I am sharing this recipe here.
Sweet Corn Cupcakes Recipe-
Baking Time- 30-35 minutes
Baking Temperature- 180ºC (360ºF)
Baking Tools- Measuring Cups and Spoons, a flour siever (channi), cupcake molds and liners, electric beater or whisk, blender
Makes- 12-15 Cupcakes
The Baker’s Basket-
1. Wheat Flour (Aata)– 1¾ Cups
2. Baking Soda- 1 Teaspoon
3. Baking Powder- 1/2 Teaspoon
4. Boiled Sweet Corn Kernels- 1 Cup (Boil the fresh sweet corn and separate the kernels from the cob, wash the kernels thoroughly to remove the excess outer skin of the kernel (chilka).
5. Demerara Sugar/Brown Sugar- 1/2 Cup
6. Condensed Milk (Milkmaid/Mithaimate)– 3/4th Cup
7. Milk- 1/2 Cup
8. Vanilla Essence- 1 Teaspoon
9. Malai (Clotted Cream) – 1 Cup
10. Caramel Popcorn, crushed-1/4 Cup
The Baker’s Tray-
1. Start the oven for preheating, which is an important step. Preheat for 10 minutes.
2. Arrange the liners in the cupcake tin.
3. Sieve the dry ingredients and keep aside.
4. In a blender, add corn kernels, Demerara sugar, milkmaid, milk and essence. Blend them to make a smooth paste.
5. In a bowl, take malai, add this mixture to the malai and beat till all the ingredients gel properly.
6. Now gradually add the flour mix (dry ingredients) and fold till it incorporates with the rest of the mixture, making sure that no lumps are left. Just beat it for around 30 seconds to do so.
7. The batter should be of dropping consistency.
8. With the help of an ice cream scoop or spoon, fill the 3/4th part of the liners with the batter, do not fill it fully, give the batter some space to rise.
9. Bake for 30-35 minutes at 180ºC in a preheated oven. Insert a toothpick to check whether it is baked properly from inside or not, if it comes out clear, then cupcakes are ready, but if the batter sticks to the toothpick, then increase the baking time.
10. Cool on a wire rack for frosting. They should be completely cool down before frosting, otherwise frosting would melt.
Corn Mousse Frosting-
1. Boiled sweet corn kernels- 1 cup
2. Unsalted Butter- 1 Tablespoon
3. Sugar- 2 Tablespoon
4. Lemon Zest – 2 pinch
5. Dairy Free Whipping Cream (I used Tropolite) – 1/2 Cup
6. Vanilla Essence- 1 Teaspoon
1. In a pan, melt butter, add corn kernels, saute, add sugar and grate the lemon skin to have the lemon zest leaving the white part.
2. Saute this for 3-4 minutes till the sugar melts and coats the kernels completely. It smells heavenly 🙂 Let it cool down (You need to keep a lot of patience otherwise the cream will not get the right consistency, it should be cooled down properly)
3. Till the corn mixture is cooling down, whip the cream with vanilla essence till it is fluffy and the soft peaks appear. Chill it in the refrigerator for 15 minutes.
4. Now with the help of 1 teaspoon milk, blend the butter sauteed corn kernels and make a smooth fine paste. Again, chill it with the whipped cream for 10 minutes.
5. Now mix the corn paste and cream together, beat it for 10-15 seconds. The lip-smacking mousse is ready.
6. Keep this mousse in the refrigerator for at least 1 hour before frosting the cupcakes to give it the proper tightening.
7. Fill the piping bag with the mixture and do your favorite frosting with the help of your favorite nozzle design. Place a corn cookie ( will post the recipe in my next post) and caramel popcorns.
1. Do not refrigerate the cupcakes to cool them fast, let them come to the normal temperature naturally otherwise they will dry.
2. You need to have a lot of patience, You know, when I bake something, I become so eager to taste the end result that I spoil everything. 😛 SO this is the biggest thing which I’ve learnt from my past experiences in cooking i.e. To have PATIENCE.
3. After boiling the corn and separating the kernels from the cob, wash the kernels properly to remove the excess outer covering (chilka) of the kernels.
So enjoy the corns in this way also. I’ve used the fresh sweet corns, it is available in abundance due to the season. Look at these small cuties, they are equally delicious.
So Happy Monsoon and Happy Baking..!! 🙂
P.S – Some contest shots: