Sunday, June 26, 2016

Corn Dog Cupcakes for the 4th!

Hi everyone! I am back with my last recipe to get your 4th of July meal planning started! I love planning ahead of time but unfortunately that means that my poor family has to have a picnic dinner with patriotic decorations in mid-June #doitfortheblog. 

This recipe was a huge hit and I made it gluten free for the family. I just substituted the flour for a gluten free version and we were golden. This is a super easy recipe I found on Food Network. Enjoy!

Gluten - Free Corn Dog Cupcakes
Print Recipe HERE.

Serves: 12 Cupcakes
6 Hot Dogs
1 Cup Gluten-Free 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

Preheat your oven to 350 degrees F and line one 12-cup muffin tin with cupcake liners. 
Finely chop up your hot dogs and set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon of the dry mustard, salt and cayenne pepper. 
In another bowl, whisk together the eggs, milk, oil and honey.
Whisk the two mixtures together and then stir in your chopped hot dogs.
Pour the batter evenly among each lined muffin tin and bake until the tops are golden brown, about 15-20 minutes.
Once the cupcakes have cooled, stir together the mayo, yellow mustard, and remaining 1/2 teaspoon dry mustard in a small bowl. 
Pipe as much as each guest prefers on top and enjoy!

Hope y'all have a great day! Don't forget to check out my other 4th of July Recipes below:


Talk to y'all very soon!


Post a Comment

Go ahead and leave me a comment! I will get back to you as soon as I can!