Pulled pork and sweet corn country cupcakes
Cupcakes get a Southern makeover with pulled pork and corn.
Ingredients
Method
1) Preheat the oven to 180 degrees C/Gas Mark 4. In a small bowl, combine the flours. Set aside.
2) 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.
2) Line 12 cupcake or muffin tin 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:
1) Cut the vanilla cupcakes in 1/2 crosswise, separating tops from bottoms. Start with 1 cupcake top and add pulled pork. Cut corn and add to pulled pork. Pour spicy bbq sauce as desired. Top off with another cupcake top to make a "cupcake slider".
