I've already made several delicious dishes from The New Southwest, but today I wanted to share the very first thing that I made after paging through the book. I'm not a cupcake person. Don't get me wrong, I like cupcakes. They're just not something that I normally gravitate towards unless there's a birthday coming up or something. But the mental image of these beautifully speckled chia cupcakes was something that I just couldn't shake.
I'm totally giving you permission to eat cupcakes for breakfast.
And the smell. OH, THE SMELL! Deep, earthy, honey-tinged...my kitchen was telling the whole neighborhood that it was the place where dreams were made.
Prep Time: 10 minutes
Cook Time: 22-24 minutes
Keywords: bake breakfast dessert vegetarian soy-free nut-free chia seeds buttermilk honey cake Southwest
Ingredients (16 cupcakes)
- 1 cup chia seeds
- 1/2 cup coconut oil (or vegetable)
- 1 cup packed dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup buttermilk
- 3 tablespoons honey
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 ounces whipped cream cheese
- 1/2 cup confectioners' sugar
- 1/4 cup whole milk
- 1/2 teaspoon ground canela (or regular cinnamon)
Preheat oven to 350° F. Line a standard muffin tin with paper liners (or grease it), and set aside.
Set a skillet over medium heat and add the chia seeds. Toast, tossing often, until seeds become fragrant, and slightly darker in color; 3-5 minutes. Set aside to cool a bit.
Cream the coconut oil and brown sugar in a large bowl until creamy. Beat in the eggs, one at a time. Beat in the buttermilk, honey, and vanilla. Add the flour, baking powder, and salt; beat in slowly until just combined. Fold in the chia seeds.
Divide batter evenly among the muffin cups, ~3 tablespoons per cup. Slide into preheated oven and bake for 22-24 minutes, or until golden, puffy, and a toothpick inserted into the center comes out clean.
Let cool on a wire rack before frosting.
Combine everything in a bowl and beat on low speed until combined. Raise speed to high and whip until you have a light, fluffy frosting, ~2 minutes. Spread onto cooled cupcakes.
-adapted from The New Southwest by Meagan Micozzi
If you missed last week's "host choice" recipe, Mushroom and Leek Migas, please drop by The New Southwest event page. You will find links to each person's post, see their results, their spin, and their thoughts on that recipe. Also, check it all week long for updates on what people are making this week!
This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.
This post contains an Amazon affiliate link.