There is something delicious about these Vanilla Corn Cake cupcakes with roasted strawberries. The sweet, tender crumb of the corn cake goes well with the caramelized flavor of the roasted strawberries. Perfect for any event!
Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp pure vanilla extract. 1 cup buttermilk. 1 1/2 cups fresh strawberries, hulled and halved. 2 tbsp maple syrup. 1 tbsp olive oil. 1/2 tsp vanilla extract. Powdered sugar for dusting. Fresh mint leaves for garnish, optional.
Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Mix the cornmeal, all-purpose flour, baking powder, baking soda, and salt together in a bowl using a whisk. Put away. When the butter is soft, put it in a separate large bowl and mix it with the sugar until it is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. It's best to start with the dry ingredients and end with the buttermilk as you add them to the wet ingredients. Don't mix any further than that. Fill each lined cupcake pan about two-thirds of the way to the top with cupcake batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Get the strawberries ready to roast while the cupcakes are baking. Mix the strawberry halves with the vanilla extract, maple syrup, and olive oil. Place them on a baking sheet and roast them in the oven for 10 to 12 minutes, or until they start to smell good and turn caramelized. Allow the cupcakes and roasted strawberries to cool all the way down. Put a spoonful of roasted strawberries on top of each cupcake to put them together. If you want, you can sprinkle it with powdered sugar and top it off with fresh mint leaves. Serve and have fun!
Prep Time: 15 minutes
Cook Time: 20 minutes
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