Indulge your taste buds with a delightful twist on classic American flavors! These Sweet Corn and Coconut Mini Cakes with Corn Cob Jelly are not just a treat; they’re a culinary adventure waiting to happen in your kitchen. Imagine the sweet, buttery aroma wafting through your home as these mini cakes bake to golden perfection. With the creamy richness of coconut milk paired with the natural sweetness of fresh corn, each bite is a perfect harmony of flavors. And let’s not forget the irresistible corn cob jelly that adds a unique finishing touch! Ready to impress your family and friends? Dive into this recipe and discover how easy it is to create these charming little delights!
Ingredients
- 1 cup sweet corn kernels
- 1 cup coconut milk
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup melted butter
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup corn cob jelly
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 12-cup mini cake or muffin pan by greasing it thoroughly with butter or using non-stick cooking spray.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk these dry ingredients together until well incorporated and free of lumps.
- In a separate bowl, blend the fresh sweet corn kernels, coconut milk, and melted butter until you achieve a smooth, slightly textured mixture. The corn kernels should be partially broken down but still provide texture.
- Gently fold the wet corn mixture into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the mini cakes tough.
- Carefully spoon the batter into the prepared mini cake pan, filling each cup about 3/4 full to allow room for rising during baking.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of a cake comes out clean and the tops are golden brown.
- Remove from the oven and let the mini cakes cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Once cooled, top each mini cake with a generous spoonful of corn cob jelly, spreading it gently across the surface.
- Serve at room temperature and garnish with additional corn kernels or a sprinkle of toasted coconut flakes if desired.
Tips
- Fresh Ingredients: For the best flavor, use fresh sweet corn kernels. If fresh corn isn’t available, frozen corn can be a good alternative—just make sure to thaw and drain it well before using.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense mini cakes, so a gentle fold is key to keeping them light and fluffy.
- Check for Doneness: Ovens can vary, so start checking your mini cakes a few minutes before the recommended baking time. Insert a toothpick into the center; if it comes out clean, they’re ready!
- Cooling Matters: Allow the mini cakes to cool in the pan for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart.
- Creative Toppings: While corn cob jelly is a must-try, feel free to get creative with toppings! A sprinkle of toasted coconut flakes or a drizzle of honey can elevate these mini cakes even further.
- Make Ahead: These mini cakes can be made in advance and stored in an airtight container. They taste just as delicious the next day, making them perfect for brunch or dessert!
Nutrition Facts
Calories: 246kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 10mg
