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Yep, you read it right – hot dog cupcakes! The Scran Line shows us how to make these savory cupcakes that are sure to make you the center of attention at any party.
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INGREDIENTS
106g flour
200g cornmeal
½ cup sugar
3 tsp baking powder
½ tsp baking soda
½ tsp salt
250ml buttermilk
125ml milk
¼ cup unsalted butter
2 eggs
250g cream cheese (cold)
250g softened butter
½ cup of Spanish onion chutney or your favorite chutney (make sure it doesn’t have too much liquid, if it does, simply drain it as much as you can)
Tomato sauce / ketchup
American yellow mustard
250g sauerkraut
12 mini hot dogs / little boys
RECIPE
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven.
In the bowl of a stand mixer fitted with a paddle attachment, add the flour, corn meal, sugar, salt, baking powder and baking soda and mix on low to combine everything. Then add the softened butter and let it mix until it resembles a fine sand like texture.
In another bowl, whisk together the buttermilk, whole milk and eggs.
Add the wet ingredients into the dry and mix it all together until you have a nice smooth batter.
Scoop into your cupcake papers filling about 1/2 way, cut you’re hot dog to match the height of your cupcake, insert it into the center of the cupcake batter (standing up) and push down so it reaches the bottom. Bake for 20-30 min or until a skewer comes out clean.
While your cupcakes are baking and cooling, prepare your cream cheese frosting by adding your cold cream cheese and softened butter into a large mixing bowl. Use the paddle attachment to mix them both together until they’re well combined and there are no visible lumps of cream cheese or butter. Take care not to over mix as it may soften too much and go runny.
Add chutney and mix just until well combined.
Once the cupcakes have baked and cooled, frost them in a swirl motion as demonstrated in the video using a plain tip.
Squeeze some mustard sauce on top and then some tomato sauce.
Finish off with a little dollop of sauerkraut.
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