Cheddar and sweetcorn cupcakes

Cupcakes can be savoury too, and these cheesy snacks are great fun for kids to make too.

Serves: Makes 12

Preparation time:  10 minutes

Cooking time:  30 minutes

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You will need

  • 2 corn on the cob
  • 190g self raising flour, sieved
  • 55g British mature Cheddar, grated
  • 1 good pinch paprika, plus extra for sprinkling
  • 1½ tablespoons fresh thyme leaves
  • 4 spring onions, finely chopped
  • ½ teaspoon baking powder
  • 55g unsalted butter, chilled
  • 2 medium free range Woodland eggs
  • 120ml semi skimmed milk
  • 12 paper cupcake cases
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Recipe Information

Step by step guide to making Cheddar and sweetcorn cupcakes

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a 12 hole cupcake tin with paper cases.
  2. Bring a pan of water to the boil, then cook the sweetcorn for 8-10 minutes, until tender. Run under cold water and then, using a sharp knife, slice off the kernels in a downwards motion.
  3. In a large bowl, mix the flour, 40g of the Cheddar, paprika, thyme, cooked sweetcorn, spring onions and baking powder. Grate in the butter and mix well with a butter knife.
  4. In a jug, beat the eggs and milk together until combined. Pour into the flour and cheese mixture and stir well.
  5. Spoon into the cupcake cases and sprinkle over the remaining 15g of cheese and a little extra paprika. Bake in the oven for 20 minutes, until golden.
  6. Remove the cupcakes from the tin and leave to cool for at least 10 minutes. These are delicious served warm, or can be cooled completely.

Cook's tip: Children can help make these cupcakes but they should be supervised when using the hob and oven, or handling hot foods. 

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Nutritional information for Cheddar and sweetcorn cupcakes

Nutritional information for Cheddar and sweetcorn cupcakes

Nutrition type per serving
Calories 163 kcal
Total Fat 7.4g
Saturated Fat 4g
Salt 0.3g
Sugar 1.4g

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