Cupcakes for Dinner

I’ve baked my fair share of cupcakes on the blog, but until Tuesday night, I hadn’t tried my hand at a savory cupcake. I wasn’t sure exactly what I wanted to try, but when I stumbled upon Can You Stay For Dinner’s version, which is actually inspired by a HungryGirl recipe, I knew I wanted to make my own version.

Using what I already had in my pantry and refrigerator (with the addition of the wonton wrappers), I made 12 “cupcakes” which was enough for dinner on Tuesday as well as lunch on Wednesday for both myself and my fiancé. It was fun telling people I had cupcakes for dinner and seeing the shock on their face, especially after I explained what I actually made. I think the great thing about these little guys is how you can really put whatever you want in them, and completely control how much you want to have… since I usually cut myself a giant piece of lasagna from a tray of it and never finish it, this is much more efficient. And more importantly, I think they honestly taste just like lasagna.

These would be awesome at a party – perfect little portable meals! I’ve been a big fan of wonton wrappers ever since I made my own eggrolls, and a few different variations, and now I’m just trying to think of other ways I can use them. I’m really looking forward to making some more savory cupcakes, and also discovering more ways to use wonton wrappers!

Lasagna Cupcakes inspired by Can You Stay for Dinner
– makes 12 cupcakes –

2 Tbsp olive oil
6 oz soy crumbles (I used Bocca)
1 clove of garlic, minced
1/2 yellow onion diced
1/2 green pepper diced
1 tsp red pepper flakes
1 tsp oregano
1 cup chunky tomato sauce
12 wonton wrappers
1 cup light ricotta cheese
1/2 cup mozzarella cheese

1. Preheat oven to 375 degrees. Spray a cupcake or muffin pan with non-stick spray, and place a wonton wrapper in each cup, making sure to mold to the shape.
2. In a skillet, heat oil over medium heat, adding onion, pepper, and garlic, followed by 1/2 tsp of oregano and 1/2 tsp of red pepper flakes. Cook for 5-10 minutes. Set aside.
3. Using the same skillet, add the soy crumbles and additional 1/2 tsp of oregano and 1/2 tsp of red pepper flakes. Sautee about 5-10 minutes.
4. Add onion and pepper mixture to soy crumbles. Add tomato sauce, stirring to combine and allow to simmer for 10 minutes.
5. Meanwhile, in a separate bowl combine ricotta cheese and a dash of salt and pepper.
6. Distribute each cup with some of the ricotta mixture, followed by some of the sauce mixture, and top it off with a sprinkle of the mozzarella cheese. Fold over the excess wonton wrapper into the filled cup.
7. Bake for 10-12 minutes, or until wrappers begin to turn a golden brown and crisp.