Corn Yellow Pepper Cupcake

Directions

1. 1
   For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake pans with paper liners.
2. 2
   Sift together the flour, baking powder and salt into a bowl.
3. 3
   Combine the sugar and eggs in the bowl of a stand mixer fitted with the paddle attachment.
4. 4
   Blend until creamy, then add the corn puree, oil, yellow pepper puree and vanilla and continue mixing.
5. 5
   Slowly add the sifted dry ingredients and keep mixing for 30 more seconds.
6. 6
   Pour the batter into the cupcake pans and bake for 14 minutes.
7. 7
   Let cool completely.
8. 8
   For the frosting: Mix the powdered sugar and egg whites using an electric mixer on medium-high speed for 5 minutes.
9. 9
   Add the butter and mix for 10 minutes to combine.
10. 10
    To finish, add the corn puree to the buttercream 1/2 cup at a time.
11. 11
    Pipe the corn buttercream on top of the cupcakes using any tip you like.