Pulled Pork and Sweet Corn Country Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
1. Preheat the oven to 350 degrees F.
2. In a small bowl, combine the flours. Set aside
3. 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.
4. 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.
5. Pulled Pork and Sweet Corn:
6. To assemble:
7. 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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