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!

History Lesson at Santa Fe School of Cooking

Within minutes after our lesson began at the Santa Fe School of Cooking, Rocky Durham said that, although many restaurants serve 'rolled' enchiladas, many traditional cooks actually layer enchilada ingredients to form a lasagna-style dish. He layered tortillas, chicken, cheese, and red or green sauce in cast iron pans before baking them briefly, and then served us small portions.

The first permanent residents of this area likely arrived 2,500 years ago and, when the Europeans came, they found crops that were exclusively indigenous to this continent, including beans, squash, tomatoes, potatoes and chiles. Native Americans also used corn and, Rocky said, "The corn tortilla is the world's oldest prepared food."


But possession of this crop was considered heretical to staunch Catholics because legend had it that gods from the sky gave corn to Native Americans - who therefore considered tending corn an act of creation - and this flew in the face of their religious teachings. Little did the Europeans know how intertwined Native American and Catholic beliefs and culinary traditions would later become.