It was Yusuf’s idea to make these Sweet Corn Cupcakes with Strained Yogurt Frosting and Corn Chips. It’s the first time we’ve tried savory cupcakes and I can proudly say that these are super yummy! Remember my Simple Chocolate Cupcakes, which were my first cupcakes? These savory ones are as successful as those sweet cupcakes! We had some guests visiting us the other day to celebrate the birth of our little Gokturk, who is already three months old now! We made these for them and they all ooh-ed and aaah-ed about these corn cupcakes just as they saw them on the table even before eating.
When they saw the cupcakes we set on the dinner table in rows, they said that they felt as if they had been in a Mexican party! Everyone loved these corn cupcakes so much that some took pictures of them before eating.
If you like using cornmeal in breads or cakes, you will love these cupcakes! Both the sweet corns sneaking inside and the cornmeal make these cupcakes perfectly based on corn flavor. To make the savory flavor stand out better, I used a little curd cheese and they made a great match with corns.
I used whole wheat flour and olive oil in the batter, which give the cupcakes a very nice yellow color and make them healthy! As for frosting, I used strained yogurt. No heavy cream or cream cheese! They become even healthier this way!
Don’t you love dipping corn chips into strained yogurt? It’s an amazing snack at nights when watching movies! These cupcakes take that pleasure to an upper level! Knowing that you will reach a super scrumptious corn based cupcake after eating that one corn chip on the top makes you feel in heaven! Corn chips should be placed right before serving. They lose their crunchiness if they wait, so don’t put them beforehand!
Well, you can enjoy these savory cupcakes at any time of year, but I recommend you to try these with fresh sweet corns since I find them more tasty. We will definitely be making these again before sweet corn goes out of season!
If you love savory cupcakes, you should check out these Butternut Squash Mac and Cheese Cupcakes too! If you have a different savory cupcake recipe, please do share it with me!
- 1 cup yogurt
- 3 eggs
- ½ cup olive oil
- ¾ cup cornmeal
- 1 cup whole wheat flour
- ½ tsp baking powder
- 1 cup sweet corn
- ½ cup curd cheese
- 1 cup strained yogurt
- Corn chips for garnish
- Preheat oven to 180C.
- Mix yogurt, egg and olive oil with an electric mixer well.
- Add in cornmeal, whole wheat flour and baking powder. Mix until smooth.
- Toss in corns and curd cheese and mix with a spatula.
- Fill half of the cupcake liners with the batter and bake for 25 min.
- Let them cool.
- Place strained yogurt in a piping bag and pipe it on each cupcake.
- Place a corn chip on each as a final touch just before serving.