(Serves 18 servings)

Cupcakes:

• 1 cup flour
• ¾ cup yellow cornmeal
• ⅔ cup sugar
• 1 ⅔ tsp baking powder
• 1 tsp kosher salt
• 1/8 tsp crushed red pepper
• ½ cup chorizo, finely diced
• 1 tsp jalapeño, finely diced

Preheat oven to 375°.  Lightly mix all of the above ingredients in a mixing bowl.

In a separate bowl, combine the following:

• 1 cup heavy cream
• 3 ½ tbsp vegetable oil
• 2 eggs
• 2 tbsp honey
• ⅔ cup frozen corn kernels, defrosted and strained

Whisk above ingredients until blended.  Create a “well” in the center of the dry ingredients and add liquid ingredients.  Lightly mix and scoop into greased muffin pans.  Place in preheated oven and bake 10-14 minutes until set and golden.  While cupcakes are baking, combine the following ingredients for the “icing.”

Icing:

• 1 cup softened cream cheese
• ¼ cup maple syrup
• 1 tsp jalapeño minced
• 1 tsp kosher salt

Mix with hand held blender until smooth.  Remove cupcakes from pan.  Top with jalapeño maple cream cheese “icing”.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com