Cornmeal and cardamom?
Yes, and a cupcake at that. Discovered after a quick search for savory dessert. It’s a lovely bite of buttery cornmeal, tangy rhubarb and cardamom spiced frosting. A delicious recipe, just as it is. Though I’ve edited mine a bit to dial back the sweet.
Cornmeal Mini Cupcakes with Rhubarb Compote and Cardamom Frosting
36 mini cupcakes
Cornmeal Mini Cupcakes – adapted from Dulcedo‘s original recipe
1 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
stick softened, salted butter
1/2 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup whole fat plain yogurt
1. Oven set to 350 degrees fahrenheit. Whisk together; cornmeal, flour, baking powder and salt in a small bowl. Keep handy.
2. In electric mixer with flat beater, beat the butter and sugar until fluffy. Add in an egg at a time, beating well after each. Beat in the yogurt and vanilla. Next, half of the cornmeal mixture, mixing until just incorporated, then the second half. Combine until there are no streaks of flour left in the batter.
3. Layer papers in mini cupcake pan and fill 2/3 full, baking for 18 minutes, or until it passes the clean toothpick test. Let cupcakes cool in the pan a bit, then transfer to a wire rack. They must cool completely before filling and frosting.
Rhubarb Cabernet Compote – adapted from Bon Appetit | 2008
3/4 cup Pinot Noir or Cabernet Sauvignon
1/4 cup sugar 4 1-inch-long strips orange peel (zest layer only, no pith)
3 cups 1/2-inch pieces fresh or frozen rhubarb (about 1 pound trimmed)
Pinch of salt
1. Combine wine, sugar and orange peel in heavy saucepan. Bring to boil, stirring until sugar dissolves. Add rhubarb and salt and simmer until rhubarb is tender but still retains its shape, about 9 minutes. Using slotted spoon, transfer rhubarb to shallow dish, arranging in uniform layer. Boil wine syrup down in saucepan until slightly thickened and reduced to between 1/2 and 3/4 cup, about 5 minutes. Pour syrup over rhubarb and cool, then cover and chill until cold. May be made up to 3 days ahead, keep covered and chilled.
2. Fill the cupcakes by cutting a cone shape out of the top of each little cake, setting aside the top. Put a little less than a teaspoon of the compote in the well and replace the top, pressing a bit to place.
Cardamom Buttercream Frosting – adapted from a Cupcake Bakeshop recipe
1/2 cup butter, softened at room temperature
3-4 cups sifted powdered sugar
1 teaspoon vanilla
1/8 cup whole fat milk
3/8 teaspoon cardamom
1. In the bowl of an electric mixer, beat the butter until creamy. Add half of the confectioners sugar, vanilla, milk and cardamom; beat until combined. Gradually add the remaining sugar until the frosting reaches your desired consistency. Excellent time for taste-testing. ;-)
2. Frost simply with a knife or use a pastry bag. Share and enjoy.
Oh, yes. The leftover rhubarb compote. I know, what a shame to waste it. And you shouldn’t. Not to worry, I’ve done the *ahem* research for you. Simply be heavy-handed in spooning it over vanilla ice cream. You’ll thank me later. And thanks to you too, Dulcedo!