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Pulled pork and sweet corn country cupcakes

Cupcakes get a Southern makeover with pulled pork and corn.

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy

For the cupcakes

210g self-rising flour
175g plain flour
220g unsalted butter
400g caster sugar
4 large eggs
250ml milk
1 tsp. vanilla essence

For the pulled pork and sweet corn

225g pulled pork, warm
125ml spicy bbq sauce, warm
1 ear of corn, blanched, kernels removed
For the cupcakes:

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".

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