Pulled Pork and Sweet Corn Country Cupcakes
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 2 sticks unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- Pulled Pork and Sweet Corn:
- 1/2 pound pulled pork
- 1/2 cup spicy bar-b-que sauce
- 1 ear of corn
Preheat the oven to 350 degrees F.
In a small bowl, combine the flours. Set aside
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Line 12 cup cupcake or muffin pan 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.Pulled Pork and Sweet Corn:
Cut the vanilla cupcakes in 1/2. Start with 1 cupcake top and add pulled pork. Cut corn and add to pulled pork. Pour spicy bar-b-que sauce as desired. Top off with another cupcake top to make a "cupcake slider".
Recipe courtesy of Alyssa Magliato, Cupcake Wars, 2010