Savory Cupcake Recipe: Fried Chicken, Cornbread and Mashed Potato & Gravy Cupcakes
This post requires little introduction. Fried chicken in cupcake form. For the love of everything holy why I would create such a monstrosity? Simple. Because I can. Mwahahaha!
Cornbread Recipe
Ingredients:
1 cup all purpose flour
1/2 teaspoon baking soda
1 cup cornmeal
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup butter (melted)
2 eggs
1 cup buttermilk (if you don't have buttermilk, mix 1 tablespoon lemon juice or 1 tablespoon vinegar with 1 cup milk)
Instructions:
Preheat oven to 350 degrees F.
In a medium-size bowl, mix together the flour, baking soda, cornmeal, sugar and salt.
In another medium-size bowl, mix together the melted butter, eggs and buttermilk.
Add dry ingredients into the wet ingredients. Gently mix until combined.
Pour batter into cupcake liners and bake for 15-20 minutes or until an inserted toothpick comes out clean.
Garlic & Thyme Mashed Potato Recipe
Ingredients
3 large Russet potatos (peeled, quartered and boiled until fork tender)
1 tablespoon olive oil
2 cloves garlic (minced)
1 1/2 teaspoons fresh thyme
2 tablespoons unsalted butter
1/2 cup milk
1/4 cup sour cream
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
Instructions
Add olive oil to a medium-size pot and heat on medium high.
Add garlic and thyme and saute for 30 seconds, or until fragrant.
Add butter until melted.
Add the cooked potato, milk, sour cream, salt and pepper.
Use an immersion blender or regular blender to puree the potato until smooth.
Pipe or scoop mashed potato onto each cornbread "cupcake".
Gravy
For the gravy, I took a shortcut and used an instant brown gravy packet. Follow packet instructions. Then drizzle about 2 teaspoons of gravy on top of the mashed potato.
Fried Chicken Recipe
Ingredients
5 lbs chicken thighs (Debone thighs for easier eating. You may need to cut thighs in half to fit on top of "cupcakes")
1 tablespoon salt
1/2 tablespoon pepper
1 tablespoon garlic powder
1/3 cup corn starch
Vegetable oil for frying
Instructions
Fill a medium-sized pot halfway with vegetable oil and heat on high.
In a large bowl, combine chicken, salt, pepper and garlic powder. Toss until combined.
Add the corn starch and toss until combined. Do not over toss as the corn starch will clump.
Fry the chicken in batches at 375 F for 5-7 minutes.
Remove the chicken and place on a plate lined with paper towels to remove the excess oil. Serve immediately.
Top each "cupcake" with a piece of fried chicken.
The end of Summer is near. While I am counting down the days when school starts again, I'm spending the remaining few days of summer vacation with them, testing and baking various cupcake recipes. When I say baking with my kids, I mean them licking the spatulas and bowls clean, and leaving a bigger mess for me to clean. Fun times.
The best strawberries are the ones you grow yourself. They taste incredibly sweeter than store-bought strawberries. The ones I grow are super tiny, but they are packed with great strawberry flavor. Every day during the summer, I harvest strawberries as soon as they ripen because I learned that if I don't get to them first, other critters will. Sometimes there are way too many strawberries to eat at once so I usually cook them down into a thick sauce and store it for future use in various desserts.
This beautiful frosting needs very little introduction. It’s a rich and silky frosting that’s not too overly sweet like so many frosting recipes, especially store-bought frosting. It also holds up great for intricate pipping designs too.
Super moist banana cupcakes, topped with a Swiss meringue peanut butter frosting. This meringue buttercream frosting is super light yet ridiculously creamy without an overpowering sweetness. If you have only tried store-bought frosting, you are going to be pleasantly surprised with this meringue buttercream.
This strawberry frosting is a Swiss Meringue Buttercream, made from egg whites and butter. They are light and fluffy from the egg whites and rich and creamy from the butter. They are not thick and overly sweet as in American buttercream, which relies heavily on butter/cream cheese and powdered sugar.
Swiss and Italian buttercreams take a bit more preparation, but the end result is so worth it. They are great as fillings and frostings on cakes. Because they are also so stable, they are great for intricate pipping.
For these apple pie cupcakes, I made a traditional apple pie filling with Granny Smith apples and a vanilla cinnamon cupcake batter. I initially planned on frosting the cupcakes but I loved the look of the apple pie filling poking out at the top. I omitted the frosting entirely and simply add a toasted walnut crumble to the top of the cake. The result? It was heavenly.
I love hiding vegetables inside sweet treats. These wonderfully moist carrot cupcake are topped with a rich cream cheese frosting. Here we can have our cake and eat our vegetable too!
This post requires little introduction. Fried chicken in cupcake form. For the love of everything holy why I would create such a monstrosity? Simple. Because I can. Mwahahaha!
The cupcakes were excessive and borderline crazy....but in a good way. It was one of the best cupcakes I made. The sweet brownie cupcakes came out perfect, and the center was filled with ooey gooey goodness of Reese's candy, peanut butter and marshmallow. To literally top them off, I made a rich and smooth ganache frosting. Pure heavenly bliss was all I can say.
Swiss buttercream is a classier and tastier version of the American buttercream. This buttercream has an ultra-silky, stable texture that spreads beautifully but most importantly, tastes heavenly.
Fluffy lemon cupcakes filled with lemon curd and topped with an ultra fluffy meringue frosting.
Incredibly easy chocolate cupcakes that are light, fluffy, moist and flavorful than anything out of a box.
A traditional cream cheese frosting with a bit of fresh lemon juice. The lemon juice helps to cut through the sweetness and provides a subtle yet lovely fragrance. To get the frosting super light, you will need an electric mixer. The more you mix, the fluffier it gets.
A Red Velvet Cake is essentially a vanilla cake (with a mild chocolate flavor), dyed bright red and frosted with a slightly tangy cream cheese frosting. You can spot a red velvet recipe if it calls for cocoa powder, vinegar, buttermilk, and of course, red food coloring.
These super moist and delicious pumpkin cupcakes are the perfect treat for a fall holiday party, Halloween, or for a cozy night at home. These are made with pumpkin puree and warm spices, and topped with a tangy cream cheese frosting and a dusting of cinnamon. This recipe yield 12 standard size frosted cupcakes.