Corn & Hatch Chile Cupcakes with Honey Buttercream
- 1 egg
- 0.5 cup Canola oil
- 4 Tbsp unsalted butter
- 2 Tbsp cane sugar
- 0.75 cup whole milk
- 0.25 cup TJ's Hatch Valley Salsa
- 1 box TJ's Cornbread Mix
- 1 cup unsalted butter
- 0.13 tsp sea salt
- 0.25 cup honey
- 2.75 cup powdered sugar
- 1 mixing bowl
- 1 cupcake pan
- 1 cupcake liners
- 1 stand mixer
- 1 whisk attachment
Prepare the cupcakes: Preheat oven to 350°F.
In a mixing bowl, add the egg, Canola oil, melted unsalted butter, and cane sugar and whisk until smooth. Add whole milk and TJ's Hatch Valley Salsa and stir to combine.
Add the entire box of TJ's Cornbread Mix and stir until smooth.
Line a cupcake pan with cupcake liners and fill each cup about 3/4 of the way full with batter.
Bake for 17 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
Prepare the frosting: Using a stand mixer with a whisk attachment, combine softened unsalted butter and sea salt and beat on medium-high for 6 to 7 minutes, until light & creamy.
Reduce speed to medium-low and add honey and powdered sugar, taking care to add powdered sugar about 1/2 cup at a time and waiting until fully incorporated before adding more. Periodically stop and scrape the bowl to make sure everything is mixing evenly. Mix until frosting is smooth, creamy, and fluffy.
If the frosting seems too soft, refrigerate about 10 minutes to firm up, then mix another minute or two.
Pipe or spread frosting onto the cooled cupcakes.
For the best eating experience, these cupcakes should be enjoyed the day they are made—and enjoy you will!