Gluten-Free Candied Corn Cupcakes

Delicate fragrant bright yellow cupcakes with candied fruits. Cornmeal muffins are gluten-free. They turn out soft and elastic. Very tasty with coffee, tea or milk.
cook time: 1h
Nora Vaughn
Gluten-Free Candied Corn Cupcakes

Nutrition Facts (per serving)

278
Calories
12g
Fat
37g
Carbs
5g
Protein

Ingredients (15 portions)

Basic:

Salt 1 g
Sugar 100 g
Milk 270 ml
Vanillin 1 g
Eggs 2 pc
Vegetable oil (or margarine) 80 ml
Baking powder 7 g
Candied fruit 80 g
Corn flour 200 g

Recipe instructions

Step 1

Step 1
Mix milk with sugar, a pinch of salt, butter and heat to a boil.

Step 2

Step 2
Remove from heat and add flour little by little, stirring vigorously. The porridge should be thick. If it turns out too thick, add a little water; if it’s runny, return it to the stove and simmer over medium heat for several minutes.

Step 3

Step 3
Transfer the porridge to a bowl and cool until warm.

Step 4

Step 4
Finely chop the candied fruits.

Step 5

Step 5
Beat the cooled porridge at high speed and add the eggs one at a time.

Step 6

Step 6
Add vanilla and beat well.

Step 7

Step 7
Lastly, add baking powder and quickly mix thoroughly.

Step 8

Step 8
Stir in candied fruits.

Step 9

Step 9
Place in greased tins and bake in an oven preheated to 180 degrees for 25 minutes. Check readiness with a toothpick.

Additional rubrics

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