HOWTO make cupcakewurst

What happens when you stuff sausage casings with cupcake-batter? That's what Stef from the Cupcake Project set out to discover. Short answer: sheer, heart-stopping deliciousness. Stef's produced a detailed HOWTO for making your own cupcakewurst. Suggested serving: "Serve warm on Long John doughnuts with raspberry sauce."

It took a lot of experimentation to conquer Cupcakewurst. I had hoped to be able to cook the Cupcakewurst entirely on the grill, but I found that the direct heat of the grill was more than the poor sausages could handle - they kept exploding and meeting their demise on the coals. I had the same problem in the oven: when I cooked the Cupcakewurst at the standard cupcake baking temperature of 350 F, they kept bursting open. I finally found the sweet spot of baking at 325 F and only filling the casings halfway. Even so, some of the casings still got small holes in them during baking. At 325 F, however, the cake cooked enough before the casings broke that only a small amount of batter oozed out through the holes. The small mess could easily be wiped up and the sausages were all usable.
This was my first time working with sausage casing and I found it to be really fun! It's a cross between a giant slippery noodle and a condom. It's stretchy and (comments above about it popping in the oven aside) fairly hard to accidentally break.

Cupcakewurst (via Neatorama)

I write books. My latest is a YA science fiction novel called Homeland (it's the sequel to Little Brother). More books: Rapture of the Nerds (a novel, with Charlie Stross); With a Little Help (short stories); and The Great Big Beautiful Tomorrow (novella and nonfic). I speak all over the place and I tweet and tumble, too.

MORE: Food • huge suspicious sausages • I fear the wurst • not food • recipe

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Paul Renault

Instead of cupcake batter, use brownie batter – it doesn’t expand much.

You could call it brown pudding. Y’know, white pudding, black pudding…
- penguinchris
  
  Jokes aside, I don’t really like regular brownies that much (other than the crusts). I’m guessing someone from “Cupcake Project” prefers cupcakes too :)
http://www.xeni.net/ Xeni Jardin

TURDWURST IS MORE LIKE IT AMIRITE
- Paul Renault
  
  Brown 25, another fine product from Uranus…
  
  https://www.youtube.com/watch?v=008BPUdQ1XA
- awjt
  
  This goes in the “looks like shit but tastes like gold” category, along with chocolate pudding, peanut clusters, soft serve and kopi luwak.
- AirPillo
  
  There should be a word for that moment of delusional thought where I go to a comments section thinking I might just maybe be the first person on the entire internet to make the obvious joke.
  
  … unless that word is tool, and I am one.
  
  … oh no…
SofaKing

more like BESTwurst!
Rich Keller

Oh! How about a faux mustard made with caramel sauce with finely chopped nuts in it?
- Paul Renault
  
  Coleslaw made from finely shredded honeydew melon.
  - Rich Keller
    
    Now you’re talking! A whole backwards picnic could be done, starting with an entree that looks like desert. Who’s figured out how to make potato salad look like neapolitan ice cream?
seyo

I wonder if steaming them like Chinese bao dough would work. A much gentler process. Then they could be lightly grilled afterwards for that delicious charred flavor and for presentation purposes.
- http://www.8bitdad.com Zach Rosenberg
  
  That’s what I was wondering – toss them in a steaming basket and let ‘er rip. Then grill or toaster oven them. And I think I just emotionally committed myself to making these.
  - Shibi_SF
    
    You could try to steam them in a rice cooker. I’ve made sweet rice breads in mine.
http://twitter.com/EsElQueso Adam Gillitt

Just because you can, doesn’t mean you should. Much less document it with photos.
tstevko

I’m requesting a unicorn chaser to make up for this. After seeing this, my appetite for brownies and cupcakes will be zero for at least a month.
- http://www.xradiograph.com/ OtherMichael
  
  Seriously? that delicious cupcakewurst doesn’t make you, the wee tiniest bit, tempted to try the real thing?
  
  And what goes better with cupcakewurst than dung vodka?!!
Cefeida

But….but…aren’t sausage casings made from intestines???

I hope to skies there exist artificial ones.
- seyo
  
  there are casings made from processed collagen, as opposed to intestines. but the collagen itself comes from animal sources anyway, and natural casings have much better texture. but either way, animal products in sweet pastry shouldn’t come as a surprise to you. lard is frequently used in the best pastries for its superior culinary properties.
- Rich Keller
  
  I found a link for vegetable-based sausage casing:
  http://www.meatprocessingproducts.com/27801.html
  
  Heh, heh… link. The artificial casings are usually inedible.
  - billstewart
    
    Looks like pricy stuff – unless it’s a typo, $29 of casing only covers 10 pounds of sausage, unlike most of their other casings that cover 100 pounds. (That’s assuming meat-density sausage; I’m guessing cupcakewurst is lighter.)
    
    I do get veggie fake chorizo occasionally, and it’s got an inedible plastic casing that has to be removed. It’s kind of a pain, because the stuffing falls apart easily.
- Culturedropout
  
  Okay. This is a truly awful idea. Even before I became vegetarian about 1,000 years ago at the age of 16, I felt there was something fundamentally awful about killing an animal, gutting it, grinding up the muscle tissue, and then effectively stuffing it up its own ass vis-a-vis “sausage casing”. It always seemed like something a truly demented serial killer would do to his victims. And people… …eat… that?
  - Vian Lawson
    
    And there, hopefully, endeth the sermon.
    
    OTOH, if you have decided that animal protein is something you can’t or don’t want to do without, what the hell is wrong with using as much of the animal as you possibly can, and preserving even the less choice bits (ya know, by stuffing them into casings and smoking them, for example) to get full use of it? Should we just eat the nice, anonymous fillets and ignore the ofally goodness? I don’t think so.
    
    Now, back to planning my 3-types-of-sausage dinner party … cupcakewurst for the win.
    - Culturedropout
      
      Not a sermon. Just an observation. Knock yourself out. At the end of the day all we have to answer to is our own conscience.
http://twitter.com/ClaudioBonifazi CokePlusMentos

in Italy that’s called “Salame al cioccolato” (chocolate salame) (:
http://willowbirdbaking.wordpress.com Julie @ Willow Bird Baking

This is A. MAZING.
twency

Hmm, dessert dogs? All’s Fair in Oven War.
http://twitter.com/ErnestValdemar Ernest Valdemar

I’d much rather have sausages baked in a cupcake pan and those fluted paper liners. Frosted with cheesy mashed potatoes.
- zarray
  
  It’d have to be pretty lean, otherwise the paper would be saturated with fat drippings enough to disintegrate. So maybe elk?
  
  This might be relevant to your interests.
  http://www.blackwidowbakery.com/demo/meatcake/