The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These Mini Lasagna Cupcakes are the Perfect Savory Snack
My name is Amy and I grew up with mini lasagna cupcakes. My mom would put a little sauce, cheese, and meat on top of a prepped pastry. I would love to pick one of her cupcakes up and eat it, but Mom would always say, “No, no, no! You don’t want to ruin your clothes.”
Lasagna was one of my favorite dishes as a kid. I would sit at the kitchen table and watch my mom make it. Maybe it was because she was so good at it or maybe it was because I just loved the smell of lasagna, but regardless, I loved lasagna when I was growing up.
Once I got a little bit older, my mom started to make lasagna rolls. I would put them in the oven and they would come out so fluffy and cheesy. I always loved them, but I think I loved the mini lasagna cupcakes the most.
Mom would bake them in little cups like a mini lasagna, and they were always so delicious. I would eat them right out of the cupcake tin. I know that sounds so unhealthy, but I just couldn’t help myself.
I remember one time I was eating one of my mini lasagna cupcakes and I spilled some sauce on my shirt. I was so mad at myself. I wanted to go throw the cupcake tin across the room, but my mom was there to talk me out of it.
She told me that I needed to be careful because if I did that I would ruin my shirt. I thought she was being too strict, but now I know she was just trying to help me.
Even now, I love mini lasagna cupcakes just as much as I did when I was a kid. It’s a reminder of my childhood and all the memories that I shared with my mom. Lasagna was one of the most special things to us, and I’m glad I can still remember it years later.
-What are mini lasagna cupcakes?
-How to make mini lasagna cupcakes?
-What are the ingredients for mini lasagna cupcakes?
-Are mini lasagna cupcakes healthy?
-Are mini lasagna cupcakes gluten-free?
-What are the nutritional values for mini lasagna cupcakes?
-What are the best mini lasagna cupcakes recipes?
-What are the drawbacks of mini lasagna cupcakes?
-Where can I buy mini lasagna cupcakes?
-What are the flavor variations for mini lasagna cupcakes?
-What are mini lasagna cupcakes?
Mini lasagna cupcakes are a variation of the original lasagna cupcake that are smaller in size and have a unique shape with the pasta and sauce baked inside the cake instead of on top. They are perfect for any occasion where you want a delicious, cheese-filled dessert but don’t want to sacrifice size or presentation.
-How to make mini lasagna cupcakes?
The easiest way to make mini lasagna cupcakes is to follow the same recipe as the original lasagna cupcake, but reduce the batter size by half. You will also need to prepare the noodles and sauce separately and place them in the muffin cups before baking.
-What are the ingredients for mini lasagna cupcakes?
The ingredients for mini lasagna cupcakes are the same as the original lasagna cupcake, except for the size of the cupcakes. You will need baking powder, baking soda, lasagna noodles, ricotta cheese, Parmesan cheese, milk, and eggs.
-Are mini lasagna cupcakes healthy?
Mini lasagna cupcakes are definitely healthy, as they are made with natural ingredients and contain no refined sugar. They are also low in calories, making them a great choice for diets or weight loss plans.
-Are mini lasagna cupcakes gluten-free?
Mini lasagna cupcakes are gluten-free, as they are made with gluten-free lasagna noodles. However, if you are gluten-free and wish to make the cupcakes gluten-free, you can use gluten-free flour instead of regular flour.
-What are the nutritional values for mini lasagna cupcakes?
Each mini lasagna cupcake contains 170 calories, 17 grams of fat, 5 grams of carbohydrates, and 5 grams of protein.
-What are the best mini lasagna cupcake recipes?
There are a variety of great mini lasagna cupcake recipes available online, including our own macrosciutto and mozzarella mini lasagna cupcakes.
-What are the drawbacks of mini lasagna cupcakes?
While mini lasagna cupcakes are a delicious and convenient dessert option, there are a few drawbacks associated with them. First, they are not as filling as the original lasagna cupcake, so they are not appropriate for those who are looking for a heavy dessert. Second, they can be difficult to eat due to their tiny size and the concentrated flavors of the sauce and noodles. Finally, they can be difficult to store, as they tend to become dry and cake-like after being stored in an airtight container for a few days.
Mini Lasagna Cupcakes
Looking for a delicious and unique dessert? Check out our mini lasagna cupcakes recipe! These cupcakes are perfect for any occasion and are sure to impress your guests!
Ingredients
- 250 g beef mince
- 1 clove garlic
- 1/4 teaspoon cracked black pepper
- 1 teaspoon dried oregano
- 1 cup grated mozzarella
- 1/3 cup grated parmesan
- 2 tablespoons milk
- 2 tablespoons red wine
- 1 teaspoon salt
- 1/2 teaspoon salt
- 1/2 small onion, grated
- 30 small wonton wrappers
- 1.25 cups smooth ricotta
- 1 tin crushed tomatoes
- 2 tablespoons tomato paste
Instructions
- Preheat your oven to 200C / 400F / 180C fan forced. Lightly spray muffin tin with oil spray.
- Cut 20 wonton wrappers into a circle using a large cookie cutter matching the size of the muffin holes or by cutting around an upturned glass.
TO MAKE THE MEAT SAUCE
- Place a saucepan over medium heat, add a little oil, then add the onion and garlic and saute, stirring for about a minute.
- Add beef mince and saute while breaking up with a wooden spoon until browned all over.
- Add the red wine and bring it to a simmer for one minute before adding the rest of the sauce ingredients (tomatoes, milk, tomato paste oregano and salt) and mixing well. Simmer for another 5 minutes until thickened and remove from the heat.
FOR THE RICOTTA
- In a small bowl, mix together the ricotta, parmesan, salt, and pepper.
PUTTING IT ALL TOGETHER
- Push one square wonton wrapper into the bottom of each muffin hole so that the points stick out the top.
- Add roughly two teaspoons of meat sauce to each, then a teaspoon or so of ricotta mixture. Sprinkle over a little mozzarella then top with a round wonton wrapper and press down lightly.
- Repeat these layers a second time, then on the the top wonton wrapper, spread over another teaspoon or so of the ricotta mix, then sprinkle over the remaining mozzarella.
- Bake for 20-24 minutes or until golden and the edges are crunchy.
- Let them cool for 10 minutes before serving. Garnish with fresh parsley or pesto.
- I like to sit them on a sheet of paper towel before transferring to plates to soak up any oil which may still be clinging to the outside.
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