Recipe courtesy of Alyssa Magliato
Show: Cupcake Wars
Episode: Grammy's
Print
Pulled Pork and Sweet Corn Country Cupcakes

Ingredients

  • 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
  • 1/2 pound pulled pork
  • 1/2 cup spicy bar-b-que sauce
  • 1 ear of corn

Directions

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.

To assemble:

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".

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