Trader Joe’s Corn & Hatch Chile Cupcakes with Honey Buttercream Recipe

Method

• 1)

  Pre-heat oven to 350°F. In a mixing bowl, add 1 Large Egg, ½ Cup Oil, 4 Tablespoons melted Butter, 2 Tablespoons Sugar and mix with a whisk until smooth. Add ¾ Cup Milk, ¼ Cup Hatch Salsa and stir to combine. Add the entire box of Trader Joe’s Cornbread Mix and stir until smooth. Line a cupcake pan with cupcake liners, fill each cup about 75% full with the batter. Bake at 350°F for 17 minutes, a toothpick inserted into the center of a cupcake should come out clean. Let them cool completely before frosting.

• 2)

  To make the Honey Buttercream, add 1 Cup of Unsalted Butter and ⅛ Teaspoon Fine Sea Salt into your mixer, use the whisk attachment and beat on Med-High for 6-7 Minutes, the butter should be very light and creamy. Turn the speed to med-low and add ¼ Cup Honey and the Powdered Sugar ½ Cup at a time, waiting until it fully incorporates before adding more Powdered Sugar. Scrape the bowl to make sure everything is mixing evenly – the frosting should be smooth, creamy and fluffy. If the frosting seems too soft, place the mixing bowl into the refrigerator for 10 minutes to firm up and mix for another couple minutes after. Pipe frosting onto the cupcakes (I used a Wilton 2D tip). These should be enjoyed on the same day they’re made