Jan 20, 2016 >> Blue Corn Cupcakes? OK!

In our latest G&F Travel feature—see the full trip here—we ran around with some of the most creative folks in New Mexico. One of the talented crew, Chef John Rivera Sedlar, shared a family recipe from his grandmother Eloisa that left us wanting lots—and lots!—more. Snag the recipe below: 

Chef John Rivera Sedlar’s Blue Corn Cupcakes
makes 24 cupcakes

4 cups All Purpose Flour
½ cup Blue Corn Flour
1 ¼ tsp Baking Soda
1 ¼ tsp Baking Powder
4 cups Sugar
2 tsp Salt
7 Eggs
20 oz. Milk
Lemon Zest
24 oz. Extra Virgin Olive Oil           

Preheat oven to 350 degrees. Prepare 24 cupcake liners in tins. Combine olive oil, lemon zest, milk, and eggs in mixer fitted with whisk attachment. Mix on medium speed for 3 minutes. Combine dry ingredients in one bowl. Whisk ingredients together and then add to wet in 2-3 amounts. Mix on medium speed for 3-5 minutes until combined. Scoop batter into liners, filling ¾  to avoid overflow. Bake at 350 for ten minutes. Cool completely and frost.

White Chocolate Frosting
makes 1 lb.

12 oz. Cream Cheese (room temp)
12 oz. Butter (room temp)
3 cups Powdered Sugar
2 tsp White Chocolate                        

Put cream cheese in mixer fitted with paddle and whip until soft (no lumps). Add butter in portions to prevent lumps. Melt white chocolate over a double boiler. Once melted add to your frosting. Continue mixing for 3 to 5 minutes. Sift \powdered sugar before adding to frosting. On low speed add sugar slowly.

Mix until incorporated approximately 15- 20 minutes total. It can be used right away or stored in an air tight container.

Want more? See more New Mexico fun here.