Cornmeal Mush Cupcake Recipe | Italian fast cooking www.byitaly.com

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while being a healthier fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is lactose-free.

Preheat the oven to 350°F (175°C).

Grease a cupcake pan with butter or line with cupcake liners.

In a saucepan, bring water to a boil.

Whisk in the cornmeal gradually to avoid lumps, stirring constantly.

Cook until thickened, about 5-7 minutes, then remove from heat and let cool slightly.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and cooled cornmeal mixture until combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Spoon the batter into the prepared cupcake pan, filling each cup about two-thirds full.

Sprinkle a little cornmeal on top of each cupcake for texture.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens