Hot Dog Cupcakes Recipes

HOT DOG PULL-APART CUPCAKE CAKE

Steps:

• Color about 2 cups buttercream the color of a hotdog bun using ivory food coloring with a few drops of brown. Color about 2 cups of buttercream the color of a hot dog, using equal parts red and brown food coloring. Color a small amount buttercream (about 1/2 cup) deep red, for ketchup. Color a small amount buttercream (about 1/2 cup) deep yellow, for mustard. Color the remaining buttercream (about 1/2 cup) deep black, for grill marks.
• Arrange cupcakes in 3 horizontal rows, with 5 cupcakes in the top and bottom rows and 6 in the middle row.
• Use an ice cream scoop or large spoon to dollop about 1/4 cup hot dog color buttercream on the cupcakes in the middle row. Use an offset spatula to smooth the tops to make a long hotdog shape, curved at both ends. Smooth all the way to the edges of the cupcakes.
• Wash and dry the ice cream scoop and offset spatula. Dollop the hot dog bun color buttercream on the middle row of cupcakes and smooth all the way to the edges of the cupcakes, curving at the ends to resemble the hot dog bun. Dip the offset spatula in a little water and smooth the edges where the hotdog meets the bun last to keep the definition between the hotdog and the bun clean.
• Put the red, yellow and black buttercreams in separate pastry bags fitted with medium round tips. Pipe 5 evenly spaced diagonal lines with the black buttercream to make grill marks along the hot dog. Pipe a wavy row of red buttercream ketchup, then yellow buttercream mustard along the length of the hot dog. Snip the gummy bears into small pieces and scatter over the top of the hot dog for relish.

CORN DOG CUPCAKES

Steps:

• To assemble: Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
• Cut 1 1/2 inches from both ends of the hot dogs and reserve. Finely chop the remaining middle pieces and set aside.
• In a large bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon dry mustard, salt and cayenne. In a medium bowl, whisk together the eggs, milk, oil and honey until smooth. Whisk the wet ingredients into the dry, and then stir in the chopped hot dogs. Divide the batter among the prepared muffin cups, filling each about three-quarters of the way full.
• Skewer the reserved hot dog tips and place in the center of the cupcakes, leaning slightly askew.
• Bake until the tops of the cupcakes are golden brown and spring back lightly when touched, about 20 minutes. Cool in the tin 10 minutes, and then transfer the cupcakes to a wire rack to cool completely.
• In a small bowl, stir together the mayonnaise, yellow mustard and remaining 1/2 teaspoon dry mustard. Pipe a squiggle of the mixture over each cupcake.

HOT DOG CUPCAKES

Steps:

• For the bun, cut a wedge in the circus peanut. If the caramel is soft, roll it into a hot dog shape. If it's hard, first soften it in your hand or in a microwave for a few seconds. Caution: the caramel can get hot!
• Place the "hot dog" in the bun and squirt on a squiggly line of yellow and/or red icing.
• Garnish with green gumdrop "relish," if you wish.
• Frost the cupcake with white icing, place the hot dog on top, and sprinkle on nonpareils.

BURGER 'N' HOT DOG CAKE

Steps:

• Prepare cake batter according to package directions. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour and baking powder; add to creamed mixture and mix well. Remove 1/4 cup batter to a small bowl; stir in melted chocolate and vanilla. Stir lemon extract into the remaining batter., Line a baking sheet with parchment paper. Draw two 2-3/4-in. circles, two 1-1/2-in. circles and two 3-1/4x1-1/2-in. ovals on the paper. Spread 1-1/2-in. circles with chocolate batter. On each oval and each remaining circle, spread 2 tablespoons lemon batter; sprinkle circles with sesame seeds. Bake at 400° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool completely., Drop remaining batter by tablespoonfuls 3 in. apart onto greased baking sheets. Bake for 8 minutes or until edges are golden brown. Remove to wire racks to cool completely., Place cake on a tray or 14x10-in. tray or covered board. Tint two cans of frosting pink with red food coloring; frost top and sides of cake. With star tip #16 and white frosting, pipe a rope border around top and bottom of cake., Using white frosting, form two 4-in. circles on cake for plates. Place a round lemon cookie, sesame side down, on one plate for hamburger bun. Tint 3 tablespoons frosting green; spread half over bun for lettuce. Top with a chocolate cookie for burger. , For cheese, tint 2 tablespoons frosting with yellow and orange food coloring; spread 1 tablespoon over burger. For ketchup, tint 2 tablespoons frosting red; drizzle 2 teaspoons over cheese. For mustard, tint 2 tablespoons frosting yellow; drizzle 2 teaspoons over ketchup. , Top with another chocolate cookie burger; repeat layers of cheese, ketchup and mustard. Set remaining ketchup and mustard aside for hot dog. For hamburger bun top, spread remaining green frosting over bottom of remaining round lemon cookie; place over mustard., For hot dog bun, place an oval cookie, top side down, on second plate. Cut one sponge cake in half lengthwise and shape into a hot dog (save remaining sponge cake half for another use). Tint 1/4 cup frosting brownish-red; spread over hot dog. Place on bun. Drizzle with reserved ketchup and mustard. Place remaining oval cookie on top for bun top., For soda can, cut one end off each of the remaining sponge cakes. Cut two sponge cakes in half lengthwise. Stand third sponge cake, cut side down, on cake. Arrange remaining halves around sponge cake, cut side in. Tint 3/4 cup frosting red; frost sides of can. Tint 3 tablespoons frosting gray with black food coloring; frost top and make a rim around can bottom. Insert straws into center of can. Pipe "cola" and designs on can with white frosting.

CORN DOG MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
• Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
• Bake in a preheated oven 14 to 18 minutes, or until golden brown.