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Categories:
flour cornmeal baking powder mustard kosher salt cayenne pepper eggs milk vegetable oil honey mayonnaise yellow mustard
Viewed: 52 - Published at: 8 years agoIngredients
- 6 hot dogs
- 1 cup all-purpose flour
- 1/2 cup coarse yellow cornmeal
- 2 teaspoons baking powder
- 1 1/2 teaspoons dry mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1/4 cup honey
- 2 tablespoons mayonnaise
- 2 tablespoons yellow mustard
Method
- 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.
