Ovation: Chicken Wing Cupcakes.
Contrary to recent rumors, there will be plenty of chicken wings for Super Bowl Sunday celebrations. In fact, the National Chicken Council estimates 1.23 billion chicken wings will be gnawed this weekend.
After the Washington, D.C.-based chicken trade group’s recent news release reporting that farmers produced 1% fewer chickens last year because of high feed prices it is likely, however, that consumers could be paying more for their chicken parts. Fewer chickens clearly means fewer wings and while demand could be quite is high this weekend, I doubt that a 1% reduction could amount to anything noticeable.
It’s funny how the wing used to be the part of the chicken that was most often thrown out. Small and containing several bones, many thought the wing was difficult to eat and not worth the effort. Until the early 1980s when “buffalo” wings became a popular appetizer in bars across the U.S. Originally an inexpensive and profitable menu item, their popularity grew as restaurants created their own sauces and added them to their menus hoping that customers might buy more beer to wash them down.
A Colonie, New York bakery named Coccadotts Cake Shop created a cupcake that combines cornbread, bleau cheese frosting and a chicken wing on top that is perfect for a Super Bowl party.
“I was thinking about the Super Bowl. What goes with the Super Bowl but chicken wings? And I said, ‘Oh, a chicken wing cupcake, Rachel?’ And I tried five or six recipes and the last recipe when I was ready to call it quits I think we kinda nailed it on it.” – Coccadott’s owner, Rachel Coca-Dott
You don’t have to be a New Yorker to enjoy Chicken Wing Cupcakes! You can make them yourself at home! What might sound odd at first could really be a hit with guests at a party … particularly if they’ve been drinking beer. ENJOY!
CHICKEN WING CUPCAKES
Servings: Over 8
Cook Time: 30-60 min
- 1 Recipe (or 1 box mix) of your favorite vanilla cake
- 1 Recipe (or 1 jar) of your favorite vanilla frosting
- 2 cups cornmeal, divided
- 2 cups finely crumbled bleu cheese, divided
- 1 tsp table salt
- 1 cup hot sauce, divided (recommend Franks Red Hot)
- 1/4 cup brown sugar
- 2 dozen of your favorite chicken wings, cooled to room temperature.
Line cupcake pan with 24 football themed cupcake liners. Preheat oven according to recipe. Mix the cake as directed. Fold in 1 1/2 cups cornmeal, 1 cup crumbled bleu cheese, 1/4 cup hot sauce. Fill cupcake liners until almost full as these will not rise very much. Bake as directed. Cool to room temp.
Prepare icing according to recipe. Stir in remaining 1/2 cup cornmeal, 1 cup bleu cheese, 1/4 cup hot sauce, 1 tsp salt.
Ice cupcakes with an open pastry bag or a ziploc with the corner cut off. Make swirls around the edge of the cupcake, leaving the center open. Fill center of icing swirls with remaining hot sauce. Top each cupcake with a chicken wing. Sprinkle with brown sugar. Enjoy!
Recipe courtesy Coccadotts.
Like this post? Follow the blog and get involved in discussions! Find “Follow via Email” on the right side of the page and click “Follow.” Buttons for Twitter, Pinterest and Facebook are there, too!