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1
For the cake batter: Preheat the oven to 350 degrees F; line cupcake pans with 24 cupcake liners.
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2
In a large bowl, whisk together the pastry flour, cornstarch, baking powder, baking soda and salt and set aside.
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3
Using an electric mixer with a paddle attachment, cream the butter until smooth.
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4
Gradually add the granulated sugar and mix until light and fluffy, scraping down the sides of the bowl occasionally.
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5
Add the eggs one at a time, beating well after each addition.
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6
Mix in the vanilla.
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7
Alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture and beating well after each addition.
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8
Scrape down the sides, and then fold in the Cheddar, dried cherries and green onions.
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9
Spoon the batter into the liners and bake until an inserted toothpick comes out clean, at least 20 minutes.
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10
Let the cupcakes cool completely before frosting.
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11
For the candied ham: In a skillet set over medium heat, add the apple juice, brown sugar and maple syrup and cook until the mixture gets really thick.
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12
Add the diced ham and stir until coated.
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13
For the frosting: Using an electric mixer, beat the cream cheese, confectioners' sugar, honey and hot sauce in a bowl until smooth.
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14
Fold in the chives.
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15
For the honey simple syrup: In a bowl, combine the honey and 1/2 cup hot water and stir.
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16
To assemble: With a pastry brush, brush each cupcake with the honey simple syrup.
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17
Add some frosting to the top of each cupcake, and garnish with the candied ham.
