Coccadotts Cake Shop
Servings: Over 8
Cook Time: 30-60 minutes
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.
Or just do it the easy way!
(8 ounce) package cream cheese, softened
cup Ranch dressing
cup Buffalo wing sauce (Frank’s is the brand I like)
cup shredded cheddar cheese, divided
cups cooked and shredded chicken
wonton wrappers (see Note)
cup blue cheese crumbles