Christmas cupcakes

XMAS TREAT: Spinach and capsicum cupcakes.

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Recipes

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Cornmeal is a yellow flour made by grinding whole corn kernels to add a fuller corn flavour to preparations, with the nutritional benefits of a whole grain.

It differs from cornflour or maizeflour, being white and is the starchy part only of the corn kernel.

It can be found at Bin Inn, Piko Wholefoods and in some supermarkets in the heath foods/ gluten-frees aisle.

Hing also known as asafetida is a substitute for onion and galic. It comes in a powdered form which can be purchased from Bin Inn Stores, Asian food stores and Piko Wholefoods.

Vegetarian friends will appreciate these colourful and delicious Christmas treats.

Spinach and capsicum cupcakes

Makes 12.

12 paper cup cases placed into the holes of a muffin tray
1 cup milk
1 tsp white or cider vinegar or lemon juice
1/4 cup oil
1/2 cup creamed corn
1/2 tsp hing (asafetida)
1 tsp salt
Black pepper to taste
2 tsp Italian seasoning - or dried basil and thyme
1 cup grated vegetarian cheddar tasty cheese
1/2 cup cooked spinach, chopped (equal to 2 cubes of frozen spinach)
1/3 cup red pepper (capsicum), chopped
1 1/4 cup white flour
1 cup cornmeal
2 tsp baking powder

Topping:

250g cream cheese

Pinch each hing*, salt, black pepper, chilli powder

Garnish suggestions: Cherry tomatoes, finely sliced radish, carrot, coriander, capsicum, asparagus tips

Combine in a mixing bowl the milk, vinegar, oil, corn, hing, salt, black pepper, Italian seasoning, cheese and spinach.

Add the red pepper/capsicum, then sift over the flours and baking powder. Gently stir to combine, then divide between the cupcake cases (do not overmix or cupcakes will be chewy).

Bake at 170deg C for 15 minutes or until cooked. Remove and cool.

To decorate (when cold) mix the cream cheese with the seasonings in a mixing bowl until smooth. Pipe or spoon onto cooled cupcake. Decorate with all or some of the garnish suggestions. JUDITH SUTTON

- © Fairfax NZ News