Pastrami Cupcakes
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
Flour (self-rising)1.25 cups
All-Purpose Flour2 cups
Granulated Sugar4 large
Egg (at room temperature)1 cup
Whole Milk1 tsp
Vanilla Extract3 tbsps
Caraway Seeds230 g
Pastrami (chopped)2 cups
Powdered Sugar1 tbsp
Honey1 tbsp
Spicy Brown Mustard1 cup
Honey MustardDirections:
1
Preheat the oven to 350 degrees F
2
Line cupcake pans with 24 liners
3
In a medium bowl, combine both flours
4
Using an electric mixer with the paddle attachment, cream the butter until smooth
5
Gradually add the granulated sugar and beat until fluffy
6
Add the eggs, one at a time, beating well after each addition
7
Add the flour mixture in three parts, alternating with the milk
8
Add the vanilla
9
Scrape down the sides of the bowl to make sure all the ingredients are well blended
10
Beat until just combined
11
Do not over beat
12
Fold in the caraway seeds
13
Spoon the batter into the liners, filling the cups two-thirds full
14
Bake until a toothpick inserted in the center comes out clean, about 16 minutes
15
Cool the cupcakes completely
16
Cut the tops off the cupcakes and reserve
17
Place the chopped pastrami on the bottom half of the cupcakes
18
Drizzle 1 teaspoon Honey Mustard Glaze (more or less to taste) on the pastrami
19
Place the cupcake tops on top of the glaze, pressing down gently
20
Frost the cupcakes with Honey Mustard Buttercream Frosting
21
Garnish with soft pretzel slivers
22
In a small bowl, combine the powdered sugar, honey and mustard, and mix until smooth
23
Using an electric mixer with the paddle attachment, cream the butter until smooth
24
Add the honey mustard and spicy mustard and mix on high for 1 minute, scraping down the sides often
25
Add the powdered sugar 1/4 cup at a time, mixing well after each addition