BBQ Pulled Pork Cornbread Cupcakes

Tender, juicy and food favourite pulled pork meets cornbread cupcake in what can only be described as the tastiest twist ever. Fulfil your cupcake craving in the best, porky way possible with this irresistible savoury recipe..

Prep time
30 minutes
Cooking time
20 minutes
Servings
12
Difficulty
Medium

Ingredients

For the Cupcakes

70g plain flour
70g bread flour
150g coarse cornmeal or polenta
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
125g Stork tub - melted
200ml milk - warm
1 large mild green chilli pepper
225g pulled pork - shredded
100ml BBQ sauce
Salt and pepper

For the Topping

250g cream cheese
50g Stork tub
6 tablespoons BBQ sauce

Instructions

how_make

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.
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.
In a bowl mix together the pulled pork and the BBQ sauce and season to taste.
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.
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.