Mini Corn Cupcakes With Cream Cheese Frosting And Coconut

• For the mini cupcakes
• 3/4 cup Sugar
• 1/2 cup Unsalted butter at room temperature
• 1 Egg
• 1 cup Flour
• 1 teaspoon Baking Powder
• 1 cup Corn puree
• Corn Cream Cheese Frosting and Coconut
• 8 ounces Cream Cheese
• 5 tablespoons Unsalted butter slightly cooler them room temperature
• 1 cup Confectionary Sugar, Sifted
• 1 teaspoon Vanilla Extract
• 1/2 cup Corn Puree
• 1 1/2 cups Coconut flakes (more if desire)

1. Preheat the oven at 350F degreesrnPrepare a mini cupcake baking pan with liners of choicernWith the mixer on medium speed, cream sugar and butterrnAdd the EggrnSlowly add the flour and baking powderrnTurn the mixer off and gently fold in the corn puree.rnTo make the corn puree simple beat the corn on the blender or food processor, Just one or two minutes. You will want some corn chunks to bite into.rnBake for 10 to 12 minutes.rnLet it cool before add the frosting
2. In the mixer with low speed, beat the cream cheese with butter until very creamyrnSlowly add the sifted confectionary sugarrnAdd the vanilla extractrnGently, fold in the corn pureernPut in the refrigerator for a few minutes before using.rnDecorate the cupcakes with the frosting and garnish with a lot of coconut flakes.

cupcakes, sugar, butter, egg, flour, baking powder, corn puree, cream cheese, cream cheese, confectionary sugar, vanilla, corn puree, coconut flakes

Taken from food52.com/recipes/28550-mini-corn-cupcakes-with-cream-cheese-frosting-and-coconut (may not work)