Need ideas for making filled savory cupcake a la Bourbon Steak in D.C
My heart's desire is to come close to duplicating this BBQ Pulled Pork Cupcake. Any ideas on how to do it without the filling and the batter getting mixed up while baking? What kind of batter do you think was used here? Grateful for all input. I'm planning a big "eat in" weekend for friends from several states next month and would love to impress them with something like this! http://www.seriouseats...
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I might try this with cornbread...
I would take a very cold ball of the filling (i.e. the fat is solidified) and wrap it in a thin flat disc of biscuit dough like a tootsie roll or burrito so that the dough is thin around the middle and coiled up at each end. Then I would trim/fold/pinch those coiled ends somehow so there are no voids for juice to escape through? Then insert into cupcake mold sideways so "ends" are at top and bottom.
Or maybe wrap up like a ball and trim/fold/pinch the excess and that becomes the thicker "top?"
Good luck, I hope you solve the mystery!