Corn Dog Cupcakes
You can never have too many American recipes, so give Corn Dog Cupcakes a try. For 37 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 258 calories, 6g of protein, and 16g of fat each. A mixture of eggs, dry mustard, honey, and a handful of other ingredients are all it takes to make this recipe so delicious. 183 people found this recipe to be scrumptious and satisfying. It works well as a side dish. From preparation to the plate, this recipe takes about 20 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a rather bad spoonacular score of 29%. Confetti Corn Dog Hot Dog Topper, Mini Jalapeno Corn Dogs and Corn Dog Bites {gluten-free}, and Dog Cupcakes are very similar to this recipe.
Servings: 12
Preparation duration: 20 minutes
Ingredients:
2 teaspoons baking powder
1/2 teaspoon cayenne pepper
1/2 cup coarse yellow cornmeal
1 1/2 teaspoons dry mustard
2 large eggs
1 cup all-purpose flour
1/4 cup honey
6 hot dogs
1/2 teaspoon kosher salt
2 tablespoons mayonnaise
1/2 cup milk
1/2 cup vegetable oil
2 tablespoons yellow mustard
Equipment:
muffin liners
muffin tray
oven
whisk
bowl
skewers
wire rack
Cooking instruction summary:
Special equipment: Twelve 6-inch corn dog sticks To assemble: Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners. Cut 1 1/2 inches from both ends of the hot dogs and reserve. Finely chop the remaining middle pieces and set aside. In a large bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon dry mustard, salt and cayenne. In a medium bowl, whisk together the eggs, milk, oil and honey until smooth. Whisk the wet ingredients into the dry, and then stir in the chopped hot dogs. Divide the batter among the prepared muffin cups, filling each about three-quarters of the way full. Skewer the reserved hot dog tips and place in the center of the cupcakes, leaning slightly askew. Bake until the tops of the cupcakes are golden brown and spring back lightly when touched, about 20 minutes. Cool in the tin 10 minutes, and then transfer the cupcakes to a wire rack to cool completely. In a small bowl, stir together the mayonnaise, yellow mustard and remaining 1/2 teaspoon dry mustard. Pipe a squiggle of the mixture over each cupcake.
Step by step:
1. Special equipment: Twelve 6-inch corn dog sticks
2. To assemble: Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
3. Cut 1 1/2 inches from both ends of the hot dogs and reserve. Finely chop the remaining middle pieces and set aside.
4. In a large bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon dry mustard, salt and cayenne. In a medium bowl, whisk together the eggs, milk, oil and honey until smooth.
5. Whisk the wet ingredients into the dry, and then stir in the chopped hot dogs. Divide the batter among the prepared muffin cups, filling each about three-quarters of the way full.
6. Skewer the reserved hot dog tips and place in the center of the cupcakes, leaning slightly askew.
7. Bake until the tops of the cupcakes are golden brown and spring back lightly when touched, about 20 minutes. Cool in the tin 10 minutes, and then transfer the cupcakes to a wire rack to cool completely.
8. In a small bowl, stir together the mayonnaise, yellow mustard and remaining 1/2 teaspoon dry mustard. Pipe a squiggle of the mixture over each cupcake.
Nutrition Information:
covered percent of daily need
