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1
Preheat the oven to 350 degrees F. Line cupcake pans with 24 liners.
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2
In a medium bowl, combine both flours.
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3
Using an electric mixer with the paddle attachment, cream the butter until smooth.
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4
Gradually add the granulated sugar and beat until fluffy.
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5
Add the eggs, one at a time, beating well after each addition.
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6
Add the flour mixture in three parts, alternating with the milk.
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7
Add the vanilla.
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8
Scrape down the sides of the bowl to make sure all the ingredients are well blended.
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9
Beat until just combined.
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10
Do not over beat.
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11
Fold in the caraway seeds.
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12
Spoon the batter into the liners, filling the cups two-thirds full.
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13
Bake until a toothpick inserted in the center comes out clean, about 16 minutes.
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14
Cool the cupcakes completely.
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15
Cut the tops off the cupcakes and reserve.
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16
Place the chopped pastrami on the bottom half of the cupcakes.
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17
Drizzle 1 teaspoon Honey Mustard Glaze (more or less to taste) on the pastrami.
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18
Place the cupcake tops on top of the glaze, pressing down gently.
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19
Frost the cupcakes with Honey Mustard Buttercream Frosting.
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20
Garnish with soft pretzel slivers.
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21
In a small bowl, combine the powdered sugar, honey and mustard, and mix until smooth.
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22
Using an electric mixer with the paddle attachment, cream the butter until smooth.
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23
Add the honey mustard and spicy mustard and mix on high for 1 minute, scraping down the sides often.
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24
Add the powdered sugar 1/4 cup at a time, mixing well after each addition.
