Sweet Corn & Blueberry Compote Cupcakes

Knicks in 5 Cupcakes

Sweet corn & blueberry compote

While a multi step process, these cupcakes are so worth it. The corn cupcake is balanced by the sweet & vibrant blueberry compote. The vanilla icing is the perfect complement, tying everything together. Best of all, a single cupcake is less than 150 calories and has over 7 grams of protein!

 

Ingredients

Wet Ingredients

• 200g roasted creamed sweet corn
• 1 large egg
• 75g liquid egg whites
• 150g 0% Greek yogurt
• 40g unsweetened applesauce
• 35g maple syrup
• 10g vegetable glycerin
• 15g melted butter
• ½ tsp butter extract
• 2g vanilla extract

Dry Ingredients

• 70g all-purpose flour
• 25g oat flour
• 60g toasted fine cornmeal
• 15g vanilla whey protein
• 10g micellar casein
• 10g oat fiber
• 5g ground flaxseed
• 6g baking powder
• 2g baking soda
• 3g salt

 

Instructions

1. In a large pan, roast a can of sweet corn over a low to medium heat until golden brown, and a fond has formed on the bottom of the pan. This may take 15-20 minutes, and can be done ahead of time.
2. Toast the cornmeal over a medium heat, from a bright yellow to sandy/golden brown. Be careful not to burn the cornmeal. This will take 3-5 minutes.
3. Preheat oven to 350°F (175°C).
4. Line a muffin tin with 12 cupcake liners. 
5. In a large bowl, mix together the roasted corn, egg, egg whites, Greek yogurt, applesauce, maple syrup, glycerin, butter, butter extract, and vanilla until smooth.
6. In a separate bowl, whisk together all dry ingredients.
7. Add the dry into the wet ingredients mix until just combined.
8. Let the batter rest for 10 minutes.
9. Divide evenly among the cupcake liners.
10. Bake for 14 minutes or until the tops spring back when lightly touched.
11. Cool completely before cutting out the center, filling with compote and frosting.

Blueberry Compote Filling

Ingredients

• 600g blueberries
• 45g brown sugar
• Juice of 3 lemons

Instructions

1. Add all ingredients to a saucepan.
2. Bring to a simmer over medium heat.
3. Cook for 15–20 minutes, stirring occasionally, until thickened.
4. Allow to cool completely.
5. Refrigerate until ready to use.

Assembly Amount

• 15g blueberry compote per cupcake

Sweet Corn Protein Frosting

Ingredients

• 300g 0% Greek yogurt
• 180g Cool Whip
• 30g sugar free vanilla pudding mix
• 30g melted white chocolate chips
• 20g maple syrup
• 12g vanilla extract
• 20g powdered milk
• Optional: 

  140g roasted creamed sweet corn

Instructions

1. Blend the roasted corn until completely smooth.
2. Whisk together the Greek yogurt, cool whip, pudding mix, maple syrup, vanilla, and powdered milk for 2 minutes to activate the thickening properties in the instant pudding.
3. Stir in the melted white chocolate.
4. Chill for at least 30 minutes before piping.

Assembly Amount

• 20g frosting per cupcake

Cupcake Assembly

1. Once the cupcakes are fully cooled, remove a small core from the center of each cupcake.
2. Fill each cupcake with 15g blueberry compote.
3. Pipe or spread 20g sweet corn frosting on top.
4. Refrigerate until ready to serve.

Nutrition Per Finished Cupcake

• Calories: 146
• Protein: 7.5g
• Carbohydrates: 24g
• Fiber: 2.5g
• Fat: 2.5g

A sweet corn cupcake filled with blueberry compote and topped with sweet corn frosting for a dessert that’s surprisingly light, packed with flavor, and perfect for summer.