Day 17: Green Chile Cupcakes

In honor of National Cupcake Day and Corrin’s birthday I made these delicious Green Chile Cupcakes yesterday. I wasn’t even sure if green chile cupcakes would be good...these proved me wrong! If you have never been to Cupcake Project, check it out!

Green Chile Cupcakes

adapted from Cupcake Project

Ingredients:

1 1/4 C flour

1/2 t baking powder

1/4 t baking soda

1/4 t salt

2 large eggs

1 C sugar

1/2 C unsalted butter, room temperature

1 t vanilla extract

1/2 C sour cream

1/4 C green chile

1/4 cup crushed pineapple

Method:

Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside. In a large bowl, with an electric mixer on medium speed, beat the butter and sugar for about 2 minutes, or until light and creamy. Add the eggs and vanilla and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. Add the sour cream and beat until smooth and well blended. Fold in green chiles and pineapple. Fill cupcake liners 2/3 full.

Bake at 350 F for about 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are firm. Frost with Sour Cream Frosting (recipe below).

Sour Cream Frosting

from Cupcake Project

Ingredients:

1 3/4 C confectioners' sugar

1/2 C unsalted butter, room temperature

2 t vanilla bean paste

2 T sour cream

Method:

Mix together sugar and butter until they are blended and creamy. Add vanilla bean paste and sour cream and continue to beat for another minute on high speed.