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Ingredients
Ingredients
1 large egg (~50 g, room temperature)
45 g beet granulated sugar (scant ¼ cup)
35 g Greek strained yogurt (2 ½ Tbsp) + 10 g (2 tsp) water or milk to loosen
25 ml cooking peanut oil (≈ 1 Tbsp + 2 tsp)
50 g all-purpose flour (scant ½ cup)
30 g fine cornmeal (2 ½ Tbsp)
½ tsp baking powder
¼ tsp butter-vanilla flavoring
Pinch of salt
1 tsp corn syrup (≈ 7 g)
Sesame seeds for topping
Instructions
Instructions
Preheat oven to 375 °F (190 °C). Line 4 cupcake wells with paper liners.
In a bowl, whisk 1 egg with 45 g sugar until pale and slightly foamy (1–2 minutes).
Add 35 g Greek yogurt + 2 tsp water, 25 ml peanut oil, 1 tsp corn syrup, and ¼ tsp butter-vanilla. Mix until smooth.
In another bowl, combine 50 g flour, 30 g cornmeal, ½ tsp baking powder, and a pinch of salt.
Fold the dry ingredients into the wet mixture until just combined. Batter will be thick — this is okay and helps with rise.
Divide into 4 cupcake liners, filling each about ⅔ full. Sprinkle sesame seeds on top.
Bake for 18–20 minutes, until golden and a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack.
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