The New Trend in "Cupcakes"

I’m not sure WHAT to think about this. Actually, before I say anything, what do YOU think is the new trend in cupcakes? 

Hugely oversized? 

Teeny tiny, maybe? 

Secret fillings in the middle?

Nope.

The new (to ME at least, you may say EH, that’s been around for months…weeks….days…whatever) trend is…savory cupcakes. Taking the sweet out of them seems to be the new thing.

But I keep asking myself when would they be served? I guess whenever a little savory snack was required. Maybe in place of a tea sandwich or afternoon little quiche. There’s just one problem with this. I don’t think there’s much call for tea sandwiches these days (which is a real shame, but that’s another story). And when we want a little treat, don’t we want something sweet? Am I really going to have a barbecued chicken cupcake while I’m putting my feet up to watch Oprah?

Sorry, but I think savory cupcakes are a terrible idea. It could be because I’m not a huge lover of salt in sweet things (salty caramels etc.), or maybe I don’t want savory flavors interloping on a perfectly wonderful sweet treat.

Of course, if you’ve read anything lately about this new trend, the real problem is that the term savory “cupcake” is actually a misnomer. I assumed that we were talking about a normal baked cupcake, but with savory flavorings instead of sweet - more like a muffin, I guess. However in almost every case, what is being described is a self-contained portion of a savory dish – lasagna, mac and cheese or whatever.

Dana Cowin reported that savory cupcakes were one of 5 new food trends this year. Her "cupcake" examples? Spaghetti and meatball cupcakes; hamburger cupcakes topped with mashed potatoes; and a chicken and waffle cupcake.

Giada actually made these back in 2009. What were they? Individual servings of mac and cheese made in a cupcake pan.

To ME, a cupcake is a flour-based, baking powder or baking soda-risen baked item, usually with icing. I think it's false advertising to call something a cupcake just because it can be made in individual portions and unmolded. But, hey, I guess if it gets more business, then fine. 

But, really, I'm just too honest. I could never make an individual portion of something and call it a cupcake, just because I jammed it into a cupcake pan and then unmolded it. 

Here’s a nice recipe that I refuse to call Frittata Cupcakes.

Mini Frittatas (makes 24)

Printable recipe here.

These are surprisingly easy to eat in large quantities. Allow 4 to 6 for each person. They’re TINY. Use any combination of cheese that you like, just use a total of ½ cup plus 1 tablespoon.

6 eggs
¾ cup milk and/or cream (just don’t use all skim milk)
3 tablespoons grated Parmesan cheese
3 tablespoons grated cheddar cheese
3 tablespoons grated Swiss cheese
½ tsp. salt
freshly ground black pepper

Preheat the oven to 375°F. Spray 2 mini-muffin pans (12 cups each) with Pam.

Whisk the eggs with the milk. Stir in remaining ingredients.

Spoon mixture into mini muffin pans, filling each cup to the top. Bake for 10 minutes until they puff and test done in the middle.

Using a plastic knife, loosen each frittata and place on a platter. Serve warm.