Pulled pork and sweet corn country cupcakes

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Ingredients

  • 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

Use imperial measurements

Method

How to make Pulled pork and sweet corn country cupcakes

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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