Yummy GF Corndog Cupcakes!

I will be the first to admit that I have not had much success converting gluten-full baking recipes to gluten-free baked goods.  And because of that--plus the cost of having to throw away GF flours and food--I have been a bit more hesitant at trying my hand at converting again.  However, one of my favorite shows, Cupcake Wars, came out with an app for the iPad with recipes from the show.  They do have the basic GF cupcake recipe on there, but nothing about how to covert other recipes. 

One of those recipes caught my eye, and has stuck in my brain for over a month.  I kept wanting to attempt it, but it scared me to fail.  Finally, today, I decided to throw caution to the wind and try my hand at converting again...but only after doing some research first.  After combing thru several websites and finding what I thought was the way to convert this recipe properly, plus a GF all purpose flour that I trusted (I use the Little Aussie Bakery's All Purpose GF Flour mix and LOVE it!!), I rolled up my sleeves, sent my boys out for awhile, and began to preheat the oven.

What came of this little experiment was nothing short of WONDERFUL.  I had no idea that I was missing corndogs until I had this savory cupcake!!  And there was no undercooked batter like you can get with a corndog, and I can actually use the word "fluffy texture"--something that is not easily said about GF baked goods!  The ultimate approval came when my little guy gobbled up the cupcake without blinking and asked for more.  How much better can it get??

And so here we are, the amazing Gluten Free Corndog Cupcake!

Cupcake:

6 hotdogs

1 c. all purpose GF flour (I used Little Aussie All Purpose GF Flour)

1/2 tsp. xanthan gum

1/2 c. GF cornmeal (I used Bob's Red Mill)

2 tsp baking powder

1 tsp dry mustard

1/2 tsp salt

3 large eggs

1/2 c. milk (I used 2%)

1/2 c. grapeseed oil

1/4 c. honey

Dipping Sauce:
1/2 tsp. dry mustard

2 Tbsp. mustard

3 Tbsp. mayo

Preheat oven to 350 degrees.  Line 12 muffin cups in a muffin tin with paper liners. 

Cut 1 1/2" from both ends of the hotdogs, and set aside.  Finely chop the middle parts of the hotdogs and set aside.

In a large bowl, whisk together flour, cornmeal, xanthan gum, baking powder, 1 tsp. dry mustard, and salt.  In another bowl, whisk together eggs, milk, oil, and honey until smooth.  Whisk together the wet ingredients with the dry ingredients until combined, then stir in the chopped hotdogs.

Divide batter evenly into the muffin cups, and place a reserved hotdog end in the middle of each one.  Bake for 20 minutes,  or until the tops of the cupcakes are slightly golden and the tops spring back lightly when touched.  Cool for two minutes in the pan and then transfer to a wire rack to cool completely.

In a small bowl, whisk together the dry mustard, mayo, and mustard.  Pipe a squiggle on the top of the cupcakes, or serve on the side for dipping.

ENJOY!!!!