Cupcake Tin Recipes

18 Aug

When I was registering for our wedding I was blinded by all the shiny things and ended up with a few things that I’ve only used a handful of times, and some things that I’ve never used.  So, now I really want to do my best to use the items we received for more than just their intended use.  Luckily, I came across this article in Martha Stewart’s Everyday Food magazine (side note, it showed up in my mailbox, I’m not really sure how, but I’ll take it). 


It’s an article devoted entirely to using the cupcake tin for more than just muffins and cupcakes!  The picture up above are all mini deep-dish pizzas.  The ingredients for those are:

  • olive oil for the muffin pan
  • flour for rolling the rough
  • 1/2 pound pizza dough cut into 6 pieces
  • salt and pepper
  • 1/2 cup shredded mozzarella (4 ounces)
  • 1 large tomato, coarsely chopped
  • any desired topping such as cooked vegetables (onions, mushrooms, bell pepper), pepperoni, ham, basil, etc
  1. Preheat the oven to 450 degrees and brush the muffin cups with olive oil. 
  2. Roll out the dough each to 6 inch rounds and place in the tin.  Season with salt and pepper. 
  3. Sprinkle each cup with cheese tomato and the desired topping and then a little more cheese and tomato on top. 
  4. Bake for about 12 minutes, let cool and then remove from the tin.  Yum.

But, I also loved another recipe they had.  It was an upside-down mushroom tartlet

The ingredients are:

  • 1 sheet of frozen puff pastry, thawed and cut into six 3-inch rounds
  • 1 tablespoon olive oil, plus more for muffin pan
  • 1 large shallot, diced small
  • 1 pound cremini mushrooms, sliced
  • salt and pepper
  • 2 teaspoons fresh thyme
  • 3/4 cup grated Gruyere cheese
  1. Preheat the oven to 375 degrees. 
  2. In a large skillet, heat the oil and cook the shallot for 3 minutes. 
  3. Add the mushrooms and cook, stirring until soft and browned (about 10 minutes).  Stir in the thyme and remove from heat. 
  4. Oil the muffin cups and divide the mushroom mixture and cheese in each of the cups.  Top each cup with a chilled pastry round.
  5. Bake until pastry is golden brown and puffed, about 25 minutes.  Be sure to rotate the pan halfway through.
  6. After baking, run a small knife around the cups to loosen the tartlet.  Place a large plate over the pan and invert to release the tartlets. 
  7. Sprinkle with thyme and serve warm.


5 Responses to “Cupcake Tin Recipes”

  1. Serena 08/18/2010 at 10:50 pm #

    These are great! I’ve only ever used my cupcake tins for their intended use; I’ll have to try these!

  2. Cathleya 08/19/2010 at 9:30 am #

    Wow!!! Bookmarking this. Looks sooooo good! I’m a savory person so this is my kind of “cupcake” 🙂

  3. Mina 08/19/2010 at 10:19 am #

    wow, these look like great ideas, and so tasty! our registry was so pared down, but even so there are things that we haven’t used yet. like a cheese knife set that turned out to be HUGE and that i was too late/lazy to return. i’m just going to get really, really big blocks of cheese from now on.

  4. sandy 08/22/2010 at 4:02 pm #

    i love the mini pizza ideas, you can add different ingredients to each muffin mold!

  5. bienliving 09/02/2010 at 9:52 am #

    Totally printing off this post (yeah, I print instead of bookmark…call me old fashioned!)- YUM!

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