This will be my first Iron Cupcake: Earth challenge, and I’m so excited! Faced with the challenge of making a savoury cupcake; that is, something you would have for dinner instead of for dessert, I tried to break down favourite dishes that might translate in cupcake form. After lots of brainstorming, where I learned the internet is not teeming with ideas for savoury cupcakes, it came to me – Nachos.
Everyone has their own way of doing them; some like grated cheese, some the ooey-gooey processed cheese sauce. The garnish possibilities run the gamut, from sweet (tomatoes) to salty (olives) to a little bit of heat (jalapenos). This is my interpretation of nachos, in easy to eat cupcake form. A cheese cupcake in a crispy tortilla cup, spiced with taco seasoning, dotted with green onions and filled with a thick salsa and frosted with a swirl of sour cream. Frosting is garnished with a sprinkling of finely diced tomatoes and sliced green onions and finally topped with a homemade tortilla chip.
Nachos Sabroso Cupcakes
- 4 Large tomato tortillas
- cooking spray or vegetable oil
- Preheat oven to 400F (200C) for the cupcakes.
- Lightly grease 12 cup muffin tin with cooking spray or vegetable oil. Set aside.
- Using a 4 inch cookie or biscuit cutter, cut out 12 rounds from tortillas.
- In large pan over medium-low heat, warm tortillas, one or two at a time, until pliable.
- As you remove tortillas from heat, gently fit into muffin cups, pleating if necessary. Careful as the tortillas may be hot!
- Set aside and proceed to making cupcake batter.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp taco seasoning (homemade or store-bought)
- 1 1/2 cups shredded old cheddar cheese
- 2 green onions, chopped
- 2 eggs
- 1 cup sour cream
- 1/4 cup butter, melted
- If you haven’t done so yet, preheat oven to 400F (200C).
- In large bowl, combine flour, sugar, baking powder, salt and baking soda and taco seasoning; stir in cheddar cheese and green onions.
- In small bowl, lightly beat eggs; stir in sour cream and butter. Add to dry ingredients, all at once, stirring just until moistened. Divide batter evenly among the 12 tortilla lined muffin cups.
- Bake 18 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes in cups on wire rack. Remove and let cool completely. If making tortilla chips, leave oven on.
Tortilla chips (for garnish)
- 1 flour torilla
- 2-3 tbsp vegetable oil
- kosher salt
- freshly ground pepper
- Preheat oven to 400F unless oven is still on from making the cupcakes.
- Slice tortilla into 12 wedges and place on lined baking sheet.
- Brush top side of tortilla wedges lightly with oil and sprinkle with salt and pepper.
- Bake for 5 minutes, rotate baking sheet and bake for an additional 5 minutes, or until tortillas start to crisp but do not turn brown.
Topping and Assembly
- Using sharp knife, cut out small circles into the middle of the cupcake, careful to not go through to the bottom (picture above). Reserve caps. Fill each cupcake with a 2 tsp of salsa, and gently replace cap. If necessary, cut bottom of the cap to make room for the filling.
- Using a spoon, swirl sour cream on each cupcake.
- Garnish with finely chopped tomato, green onion slices and a tortilla chip and serve immediately.
This month’s winner will receive the following fabulous prizes:
The May ETSY PRIZE-PACK:
- A sweet cupcake ID bracelet by INSANEJELLYFISH, http://www.etsy.com/shop.php?user_id=5021935
- something sweet and dangly from CHERRYCREEKCHARMS at http://www.etsy.com/shop.php?user_id=6686445.
- a sweet surprise from Sweet Cuppin' Cakes Cupcakery, http://www.acupcakery.com/
- PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!
I will let you know when the voting opens, and I encourage you to vote for your favourites, even if its not mine! (of course that would be awesome too!)