Forget chocolate and vanilla cupcakes – there’s a new cupcake trend sweeping the nation! Heirloom, a Los Angeles-based catering company, kicked off the trend with its lasagna cupcake, and now everyone’s copying the bite sized idea. Savory flavors like lasagna, meatloaf, chicken and waffle, and even braised lamb and parsnip cupcakes are popping up in restaurants and all over foodie blogs. It’s comfort food you can take on the go, in portion sizes you can feel good about eating.
If you haven’t tried the trend, you should start with the cupcake that began it all! Here’s a recipe for lasagna cupcakes from QuickDish!
Lasagna Cupcakes
Ingredients:
1 cup marinara sauce
3/4 pound ground beef
12 wonton wrappers
8 ounces shredded mozzarella
3 ounces Parmesan cheese
4 ounces Ricotta cheese
(optional) basil for garnish
Directions:
- Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
- Brown beef and season with salt and pepper. Drain.
- Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.
- Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.
- Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.
- Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.
- Garnish with basil and serve.
Okay, so the lasagna cupcake doesn’t actually have any components of a cupcake other than being baked in a cupcake tin. There’s no cake, no frosting, no drizzles of syrup or sprinkles. But you’re just getting warmed up…
Now a cupcake that will challenge everything you thought you knew about cupcakes! Introducing the Maple Cinnamon Scented Cupcake with Maple Buttercream, topped with a Chick-Fil-A nugget, a piece of waffle and a drizzle of maple syrup…all held together with a toothpick! Whaaaat?
Ingredients:
Maple Cinnamon Scented Cupcake:
1 1/4 cup all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1 egg
1/2 cup sugar
1/2 cup (4 oz) unsweetened applesauce
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
1/4 cup vegetable oil
1/4 cup buttermilk
Maple Buttercream:
1 stick butter, room temperature
1/2 pound powdered sugar
1 teaspoon vanilla extract
3 tablespoons maple syrup, plus more for drizzling
pinch of salt
12 pieces fried chicken (such as Chick-Fil-A nuggets)
1 Waffle, cut into 12 pieces
