Iron Cupcake:Earth is an online, worldwide cupcake competition. Each month participants are given an ingredient, and each month participants create a cupcake around that ingredient. The internets will vote for a winner, who will receive a super-duper prize pack. After the jump is my creation, using August’s ingredient — CHILI PEPPER.

When I read the ingredient was chili pepper, I immediately decided to skip both chocolate and sweet and go for something different. After a lot of brainstorming, I came up with the idea of a sweet corn cupcake with a chipotle filling, topped with a thickened sour cream. Hell to the yes, people! The cake itself is sweet and light. The filling is smoky and packed full of heat. The dollop of sour cream on top cools the mouth and adds a nice creamy texture.

Here’s the recipe:

Sweet Corn Cupcakes with Chipotle Filling
(based on Chockylit’s Sweet Corn Cupcake recipe)

Sweet Corn Cupcakes
20 regular cupcakes / 350 degree oven

1-1/4 cups plus 2 tablespoons all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1-1/2 teaspoons baking powder
1/4 cup vegetable oil
4 egg yolks
1/4 cup water
5 egg whites
1/4 cup sugar
1 cup corn kernels, fresh or canned
1/2 cup chipotle peppers in adobo sauce - pureed

01. Sift flour, sugar, salt, and baking powder into the bowl of a standing mixer.

02. In a medium bowl, combine oil, egg yolks, and water. Stir to combine.

03. On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to high and beat until ingredients are incorporated.

04. Transfer mixture to another bowl. Wash and dry mixer bowl.

05. Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed and slowly add sugar. Beat on high speed until stiff peaks form.

06. Scoop a cupful of the stiff egg whites into the batter and stir to combine. This will lighten up the batter.

07. Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.

08. Gently fold in the corn kernels.

09. Scoop into cupcake cups.

10. Put one teaspoon of puree (or less if you don’t like a lot of spice) on top of each cup. The puree will fall to the middle of the cake while baking.

11. Bake at 350 F for 20-23 minutes or until a toothpick comes out clean.

Top with a plop of thickened sour cream. Decorate with a slice of jalapeno or sprig of cilantro. To thicken sour cream, put it in a strainer lined with a coffee filter or cheesecloth. Put that over a bowl, cover and let sit in the fridge for about 24 hours.

If you want to play, too, the last day to get your entries in is August 29th. Head over to Iron Cupcake:Earth and sign up! Check out the prizes:

- Cupcake Courier
- Art by Cakespy
- Fiesta Products (Head Chefs)
- Hello, Cupcake!
- Jessie Steele Apron
- Taste of Home Books

Voting begins on August 31st and you’re all welcome and encouraged to vote for your favorite. I’ll give you a reminder and a link when voting opens.