Cornbread Cupcakes

• Vegetarian

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 cup Honey

• Baking & Spices

  • 2 2/3 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2/3 cup Cornmeal, yellow
  • 1 Honey buttercream frosting
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 1 cup Milk
  • 1/2 cup Sour cream

Found on garnishandglaze.com

Description

Ingredients

• 2⅔ cup all-purpose flour
• ⅔ cup yellow cornmeal
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1 cup honey
• 1 cup sugar
• 1 cup milk
• ½ cup sour cream
• 4 eggs
• 1 teaspoon vanilla
• Honey Buttercream Frosting (recipe below)
• ¾ cup milk
• ¼ cup cream
• ¼ cup flour
• 2 sticks butter, softened
• 2 cups powdered sugar
• ¼ cup honey
• ½ teaspoon vanilla
• Pinch of salt

Directions

• Preheat oven to 350 degrees F and line muffin tin with cupcake liners.
• In a medium mixing bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Set aside
• In a large mixing bowl, use and electric mixer (hand or standing) to beat butter, honey, and sugar together until light and fluffy (2 minutes). Beat in the eggs one at a time. Add all the liquid ingredients along with half of the dry and mix until almost fully combined. Add the remaining dry ingredients and mix until well combined.
• Fill tins ⅔ full (30 regular size cupcakes) and bake for 15-18 minutes until toothpick come out clean (start making the frosting while cupcakes are cooking). Cool for 5 minutes in tins and then remove onto a wire rack to cool completely. Pipe on frosting when cooled (or just eat them as is because they are D-licious!).
• In a small sauce pan, whisk together milk, cream, and flour over medium-high heat. Once it gets thick (3-5 minutes) remove from heat, pour into a shallow bowl and place in the freezer for 15-20 minutes but give it a stir after 10 minutes (you can also cover and place in the fridge for a few hours or overnight). Remove from the freezer once the mixture is room temperature or cool.*
• While the cooked mixture is in the freezer, using an electric mixer, beat butter for 2 minutes on medium speed. Add the honey and powdered sugar and starting out on low (so you dont get a white cloud in your face) mix until light and fluffy. Add the cooled cooked mixture in a little at a time while mixing and beat until fully combined. If needed, add a little milk (1 tablespoon at a time) to thin or powdered sugar to thicken.
• Spread on with a knife or place in a pastry bag with a star tip and pipe on.