Cilantro Corn Cupcakes

If you've been reading this blog for the last several weeks you've seen a clear pattern of flavor combinations - something sweet paired with something savory. And today's cupcake is no exception. There's also been another trend at work; cupcakes that showcase some summer flavors. Again, this variety is no exception. We're big fans of cilantro in this house, which definitely grows well at this time of year; and the fresh corn I bought at the farmer's market last weekend could not have looked more beautiful with its big, plump, and perfectly formed kernels.

One thing I have recently learned during my forays into the world of cupcake-making is that, if I'm adding icing to these individual cakes, then I don't need much sugar in the cake itself. Another thing I've learned is how crucial it is to balance major flavor ingredients in each variety of cupcake. With those ideas in mind, I substituted a little honey for a larger quantity of sugar in the batter, and enhanced the corn flavor a bit by substituting corn meal for some of the flour.

The corn in this recipe provides natural sweetness and a bit of texture, while the cilantro adds a pungent counterpoint. See if you agree that this recipe is another tasty ode to summer:

Cilantro Corn Cupcakes
Makes about a baker's dozen - 13 cupcakes

1/4 cup oatmeal, ground to 'flour' in the food processor
1/4 cup cornmeal
1 1/4 cups whole wheat pastry flour
1 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
2 eggs
1/2 cup olive oil
1/2 cup low-fat plain yogurt
3 tablespoons honey
2 tablespoons fresh cilantro, minced very fine
1/2 cup fresh (or frozen) cooked and cooled corn

Preheat oven to 350 degrees. Stir together all dry ingredients. Add eggs, olive oil, yogurt and honey, combining all ingredients thoroughly. Fold in cilantro and corn.

Fill 13 cupcake papers, approximately 3/4 full. Bake about 22 minutes, until golden brown on top. Make icing as cupcakes bake (see recipe below). Allow them to cool in the pan for 10-15 minutes, remove, cool 15 more minutes and then remove cupcake papers.

When completely cool, add icing:

2 tablespoons butter, softened
2 tablespoons low-fat cream cheese, softened
1 1/2 cups confectioner's sugar
1/2 cup fresh (or frozen) cooked and cooled corn, mashed to 1/4 cup
2 tablespoons fresh cilantro, minced very fine
milk (optional)

Cream together the butter, cream cheese, and confectioner's sugar. Stir in corn and cilantro. If the icing is too thick to spread easily, slowly add a little milk to thin the icing to the desired consistency. ENJOY!

Brews Made in Kansas City

It isn't often that an advertisement draws my eye and camera. But this ad was a rare exception, because I have watched these companies grow up and, more importantly, I appreciate the products that both companies offer to the Kansas City area and beyond.

Danny O'Neill, founder/owner of The Roasterie, caught the coffee bug while living in Costa Rica as a high school exchange student. Today, O'Neill's Kansas City, Mo. coffee roasting company imports coffee from more than 17 countries and serves customers in every state. And he is just as passionate about his brews as he was the day he began roasting coffee in his basement, in 1993.

John McDonald, founder of Boulevard Brewing Co. also opened his first brewing operation in a Kansas City neighborhood. Just like O'Neill, international travel had inspired McDonald to create a business fueled by passion. While in Europe, McDonald became entranced by the craft of brewing beer. He then created a Bavarian-style brewing operation when he opened the company in 1989. Boulevard Brewing Co. has since grown into the largest specialty beer brewer operating in the Midwest.

Want to learn more about this great coffee and beer? Consider touring either of these facilities. Free tours take place at Boulevard Brewing Co. on Wed./Thurs., 3 p.m.; Fri., 1 & 3 p.m.; and Sat., 10, noon, 2 & 4. Learn how coffee travels from field to cup at The Roasterie during free tours on Saturdays, at 9 (large groups also may tour at 11 a.m.). Just be sure that you make a reservation at either company.

You'll never look at your favorite brews the same way again!

Basil Blue Cupcakes

I am clearly on a sweet vs. savory kick these days, after falling head over heels for the tamarita in Monica Bhide's new and widely praised cookbook, Modern Spice; and then stopping short of icing the sweet-savory blackberry sage muffins that emerged from my kitchen last week so I wouldn't overpower their delicate flavors.

With blueberries from our farmer's market and basil from a pot in our front garden, I decided to take another shot at this kind of culinary blend today. After all, what two flavors better exemplify the early summer harvest - particularly in the Midwest?

The result is Basil Blue Cupcakes. Blueberries burst open on your tongue with each bite, while basil simultaneously adds an unexpected bite and a clean, crisp, character to the cupcake and olive oil adds a touch more sweetness. Top that off - literally - with a sweet-savory icing that adds more blueberry and basil flavor + a healthy dose of confectioner's sugar, for a pretty healthy treat that provides great tastes of the season.

Basil Blue Cupcakes
Makes 12-15

1/2 cup rolled oats, ground fine

1 1/4 cups whole wheat pastry flour

1/4 cup sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

pinch of salt

1/2 cup olive oil

2 eggs

1/2 cup yogurt

3 heaping tablespoons fresh basil, stems removed, and minced fine

3/4 cup blueberries

Preheat oven to 350 degrees. Combine all ingredients thoroughly, except blueberries. Fold in blueberries. Pour batter into muffin papers and then bake 23-25 minutes. Cool for five minutes before removing from pan. Remove muffin papers 10-15 minutes later.

When completely cooled, add basil blue icing:

2 tablespoons butter, softened

2 tablespoons low fat cream cheese, softened

1 tablespoon blueberries, smashed with the back of a spoon

1 1/2 tablespoons basil, minced fine

1 1/2 cups confectioner's sugar

Combine butter and cream cheese and then add all other ingredients, stirring well. Spread generously on each cupcake.