Recipe courtesy of Food Network Kitchen
Corn Dog Cupcakes
Total:
20 min
Cook:
20 min
Yield:
12 cupcakes
Level:
Intermediate
Total:
20 min
Cook:
20 min
Yield:
12 cupcakes
Level:
Intermediate

Ingredients

Directions

Special equipment: Twelve 6-inch corn dog sticks

To assemble: Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.

Cut 1 1/2 inches from both ends of the hot dogs and reserve. Finely chop the remaining middle pieces and set aside.

In a large bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon dry mustard, salt and cayenne. In a medium bowl, whisk together the eggs, milk, oil and honey until smooth. Whisk the wet ingredients into the dry, and then stir in the chopped hot dogs. Divide the batter among the prepared muffin cups, filling each about three-quarters of the way full.

Skewer the reserved hot dog tips and place in the center of the cupcakes, leaning slightly askew.

Bake until the tops of the cupcakes are golden brown and spring back lightly when touched, about 20 minutes. Cool in the tin 10 minutes, and then transfer the cupcakes to a wire rack to cool completely.

In a small bowl, stir together the mayonnaise, yellow mustard and remaining 1/2 teaspoon dry mustard. Pipe a squiggle of the mixture over each cupcake.

IDEAS YOU'LL LOVE

West Virginia-Style Hot Dog

Recipe courtesy of Katie Lee

Vanilla Cupcakes

Recipe courtesy of Food Network Kitchen

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Magnolia's Vanilla Cupcake

Recipe courtesy of Allysa Torey

Lizzie's Strawberry Cupcakes

Recipe courtesy of Trisha Yearwood

Cannoli Cupcakes

Recipe courtesy of Michele Kenno

Creamy Corn Polenta

Recipe courtesy of Giada De Laurentiis

Chocolate Ganache Cupcakes

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking