Think your cupcake pans are just for making cupcakes? Think again.
This piece of bakeware doesn’t have to be confined to cupcakes, or even baking for that matter, because there are plenty of tiny treats that you can whip up with the help of its molding. Enter Hollis Wilder, Los Angeles-based cookbook author, chef, and two-time winner of Food Network’s Cupcake Wars, who has developed a handful of mini savory recipes to make in your cupcake pan.
In her newest book, Savory Bites, Wilder used her baking expertise to think about the pan outside of its usual purpose and developed recipes for breakfast, lunch, dinner, and even cocktail hour. These bite-sized dishes are perfect as a quick and easy meal on the way to work in the morning, adorable hors d’oeuvres to serve at your next party, or as miniature lunches to switch things up a bit.
Take the chilled terrine of roasted vegetables, for example. Colorful, healthy, and delicious, they make a perfect appetizer for passing. The sweet and sour crab egg rolls are an easy Asian creation to make with the help of a mini muffin pan, and the risotto cups with green vegetables are a perfect way to enjoy an indulgent dish without overdoing it on the serving size.
We’re all about miniature foods here at The Daily Meal because of their practical and fun appeal, and if you can’t get enough of them either, join our mini food poll and vote on your favorite recipe for a chance to win an Apple iPad Mini.
Anne Dolce is the Cook editor at The Daily Meal. Follow her on Twitter @anniecdolce