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.

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.

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 CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Cut hot dogs lengthwise and chop into small pieces. Mix with ketchup, mustard, and Worcestershire sauce.
• Press each biscuit into the cups of a greased muffin tin. Fill with hot dog mixture.
• Bake for 10 minutes. Remove from oven and top with shredded cheddar cheese.
• Bake for an additional 5 minutes.
• Enjoy!

EASY DOG CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 8 cupcake cups with paper liners.
• Mix bran, oatmeal, and baking soda together in a bowl; add peanut butter, applesauce, egg, and honey, mixing well.
• Divide between prepared cupcake liners.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool before serving.

SKILLET HOT DOG-POTATO DINNER

Steps:

• In 10-inch nonstick skillet, stir sauce mix (from box), hot water and milk until well blended. Add potatoes (from box); stir well to combine. Heat just to boiling over medium heat, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally.
• Uncover; stir in hot dogs and frozen corn; cook 6 to 8 minutes, stirring occasionally, until potatoes are tender and hot dogs and corn are heated through.
• Remove from heat; stir in cheese, and continue stirring until cheese is melted. Serve immediately.

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.