My facebook friends have been introduced to my attempt to make cupcakes for my Beloved’s birthday. It was a stunning defeat, to say the least. Word to the wise…if yer outta eggs and decide you’re gonna replace them in a baking recipe, you should damn well know how the eggs are acting in the recipe. Binder? Leavener? Know it before you start. Or you could end up with this:
Baking is about ratios. For someone who is perpetually adjusting (or disregarding) recipes, it’s better to just stick to cooking fun foods, and leave the baking to the pros. Like my mama! She makes the best pies.
Anyhoo. Tacos. As cupcakes. Awesome.
So I thought I’d tart it up a bit.
Starting with my homemade freezer salsa verde.
- An Oven
- A muffin pan
- Wonton wrappers (2 per Cupcake)
- Red and/or Green Salsa
- 1 cup or so of cooked Black Beans (canned is fine)
- Chili Powder
- Black Olives (optional)
- A pile of shredded Cheddar Cheese (hubby always grates too much. I think it’s so he can eat it.)
- assorted taco awesomeness (I’ve chopped up and cooked onions and squash and tossed it in these suckers. Amazing.)
- Guacamole for topping
Preheat your oven to 375. Grease your muffin pan with your greasy goodness of choice.
Gently heat the black beans in a saucepan, add cumin, chili powder, and a bit of turmeric. Do this to your taste. I love cumin, so it gets a little crazy in my kitchen.
Place a wonton wrapper in as many cups as you’re gonna make. (leftovers. seriously.) Dollop some black beans and salsa (and whatever other extras you like) in each cupcake.
Sprinkle some black olives and cheese on them.
Now press a second wonton into each cup, sealing in the first layer. It doesn’t have to be pretty.
Make your second layer just like the first. Black beans, salsa, extra fixins, black olives and cheese.
Pop those bad boys in the oven and bake for about 18 minutes. You decide when they look crispy enough for ya. Let them sit for about 5 minutes, then pop em out. Use a butter knife to release the edges if they get stuck.
These are the red salsa ones…yummo.
We ate them with lemon-garlic asparagus, but a salad would rock it too.
Bless and Enjoy!
beverage pairing: Jargaritas. Seriously.