This is how it's made BBQ Pulled Pork Cornbread Cupcakes

  1. In a large bowl sieve together the plain flour, strong flour, baking powder and salt. Add in the cornmeal or polenta. In a saucepan place the Stork and milk over a low heat, until the Stork is completely melted. Whisk into the dry ingredients. Beat the eggs, then add to the mixture.
  2. Cut the chilli in half, remove the seeds then very finely dice, add this to the mixture, mix well. Whisk everything together to make a smooth batter. Leave to stand of 5 minutes.
  3. In a bowl mix together the pulled pork and the BBQ sauce and season to taste.
  4. Line a muffin try with 12 paper cases. Fill each paper case with a tablespoon of batter. Divide the pulled pork into 12 equal amounts and roll into balls. Then put the pork in the middle of the batter and then place another tablespoon of the batter over the pork. Cook for 20 minutes until golden brown on top and remove from the oven. Leave to cool in the tin for 10 minutes then unmould and transfer to a wire rack. Allow to cool completely before adding the topping.
  5. To make the topping, place the cream cheese and Stork into a bowl and whisk until everything together. Fill a piping bag with a star nozzle and pipe a swirl of topping into each cupcake. Then drizzle with BBQ sauce.
  • Temperature: 200°C/180°C Fan/Gas mark 6 oC
  • Baking time:
  • Serves: 12