Savory Cups and Cupcakes
4 May
Cupcakes are everywhere. While the yummy, sweet ones I now leave to the masters at Clementine Cupcakes and Occasional Cakes, I had to find a new use for my cupcake pans! I came across several tasty, savory ones. Whether you are up for Mexican, Asian or comfort food these cupcake size treats are perfect for your next summer party on the patio, or Sunday brunch.
For Cinco de Mayo tomorrow, try Taco Cupcakes by The Girl who ate Everything along side a pitcher of Margaritas. You could easily try these with ground pork, turkey or make them vegetarian, and maybe add some sliced jalepenos too.
For brunch try Quiche Prosciutto Cups from Epicurious. I might try a green olive tapenade in place of the black olives. Do I hear mimosas calling?
Asian Chicken Salad in Wonton Cups by The Food in my Beard. I really like the look and flavor of the shredded carrots, cucumber and shallots in this recipe.
The crab filing for these Mini Crab Cake cupcakes from Epicurious can be made the day before. I love that the “crust” is made with panko bread crumbs, which are lighter and crispier than traditional bread crumbs.
For colder nights these Chicken Pot Pie Cupcakes by Bev Cooks look super easy. I’d like to try them in a cast iron cupcake pan over a summer campfire.
These Mango Curry Shrimp Wonton Cups from Epicurious are packed with flavor and would go great with your favorite Sauvignon Blanc or dry Riesling.
Cheers! Chris
