Tori Spelling Doesn't Think Cupcakes Have to Be Sweet
One of my fave actresses -- if only because she used to be the Donna Martin -- Tori Spelling knows a great many things about parenting, fashion, decor, event planning, and food. But when it comes to cupcakes, the woman could use a good shaking! One of the most recent posts on her blog is all about "savory cupcakes," as in ... diminutive cakes with flavors like bacon maple, caprese, and wait for it ... MEATY LASAGNA! Ew, ew, ewwww!!
Honestly, I have nothing wrong with any of those flavors on their own (well, maybe the bacon maple one, but I'm just not a fried pork kinda gal). But when you slap 'em in front of the word "cupcake" they go from appetizing to abhorrent.
Maybe it's because I'll take dessert over hmm ... just about any other meal of the day anyday, but this savory cupcake trend has me feeling defensive of the word cupcake. A cupcake is meant to be sweet. Buttercream frosting. Caramel, ganache, vanilla bean, or maybe something fruity, too (even though that starts to steer it into muffin territory). NOT cheese, meat, or Grandma's Sunday sauce. Ugh.
Yes, it's simply a matter of semantics. Some of the savory "cupcake" recipes Tori's posted do actually sound delish -- like the one for Cheddar Scallion Cupcakes with Whipped Cream Cheese (from MingMakesCupcakes). Surely, those would make perfect hors d'oeurvres or tapas at any kinda swingin' fete. But why not call them Cheddar Scallion Biscuits? See how that looks and sounds. So much easier on the eyes ... and stomach.
If you're a fan of the savory cupcake trend, here's Tori's very own recipe for her Meaty Lasagna ones ...
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 pound Italian sausage
- 1 cup minced onion
- 3 gloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans tomato sauce
- 1/2 cup water
- 1 tablespoon white sugar
- 1 1/2 teaspoons dried basil leaves
- 1 teaspoon oregano
- 1 teaspoon Italian seasonings
- 1 tablespoon salt (or more to taste)
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped Italian parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3 bags (approximately) shredded mozzarella
- Lots of grated parmesan cheese
- Cupcake pan
- In a large skillet, heat olive oil on high.
- When hot, add onion and garlic and heat on medium.
- When starting to brown, add ground beef and sausage.
- When all is well browned, drain liquid and transfer to a large pot.
- Stir in crushed tomatoes, tomato sauce, tomato paste, and water.
- Season with basil, oregano, Italian seasoning, sugar, salt, and pepper.
- Simmer, covered, for about 1 1/2 hours to reduce and thicken sauce, stirring occasionally.
- Fill another large pot with water and add a drizzle of olive oil and sprinkle with salt and bring to a boil.
- Cook lasagna noodles in boiling water for 8 to 10 minutes, then drain noodles and rinse with cold water.
- In a mixing bowl, combine ricotta, egg, Italian parsley, 1/2 teaspoon salt, and approximately 1 cup grated parmesan.
- Pre heat oven to 375 degrees.
- Spray the cupcake pan with cooking spray
- Line each cupcake tin with two lasagna noodles that you wrap around the tin so make a cupcake holder base
- In the center, add the meat sauce, ricotta mixture, mozzarella and Parmesan
- Cover with foil and bake for about 15-20 minutes (until the cheese is melted and bubbling, but not burnt)
Would you make or try savory cupcakes? Do you agree they shouldn't be called "cupcakes"?
Image via Vegan Feast Catering/Flickr
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