I haven’t made a cupcake in a long time. Maybe I was feeling a little typecast as “the cupcake blogger.” Lately I’ve been making doughnuts, brownies and whoopie pies galore… but very, very few cupcakes. So when my friend David from Seibei approached me about launching his new site with a giveaway my thought immediately went to Make Me A Sandwich Whoopie Pies or I’m Fat, Let’s Party Doughnuts. But the truth is, my favorite design of his is Eternal Pizza Party (it’s how I envision heaven) and I wanted to pay tribute the best way I know how – via cupcake.
Savory cupcakes are nothing new. They’re called muffins or biscuits, perhaps you’ve heard of them? A few years back I won a mac and cheese throwdown with my Mac and Cheese Cupcakes. A while later, my Nacho Cupcakes would land me in the BUST blog along with Model Citizen designer Bonnie Rue. And here I am, in 2011, standing in my kitchen at 10am in an Eternal Pizza Party shirt, making Eternal Pizza Party Cupcakes a reality.
Before you get sucked into the magical world of Pizza Party Cupcakes, let me tell you about the giveaway. Like I said, Seibei has launched a brand-new site and to celebrate, head Taco Dinosaur David is offering one of my readers two shirts of his or her choice. To enter, visit Seibei.com and leave a comment on this post about the two shirts you’ll choose if you’re randomly selected as the winner. And hey, if you don’t win, you can still get 10% off your Seibei order when you enter DESTROY at check out.
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 Tbs chopped fresh basil leaves
- 2 & 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped sun-dried tomatoes in olive oil, drained
- 1 cup shredded mozzarella
- sprinkle of Parmesan
- Your favorite pizza toppings
Preheat your over to 400 and grease the bottoms of a cupcake pan. In a large bowl, beat together the milk, oil and egg. Stir in the flour, Parmesan, basil, baking powder and salt until just moistened. Fold in the tomatoes and divide the batter evenly among the cups – they’ll be close to full. Sprinkle the tops with Parmesan and bake for 18-20 mins.
Prep your toppings – I used the larger end of a pastry tip to cut large veggie pepperoni down into “pepperoni sprinkles.” It goes much faster if you get all your toppings out and ready to go while the cupcakes are baking. Using the same pan you baked them in, crunch a bit of aluminum foil into the bottom of each cup – this will keep the tops of your cupcakes elevated and make them easy to remove when the cheese is all melty.
Using a serrated knife, slice the domes of each cupcake – these cheese will roll off if you leave them domed. Then place each cupcake back into the pan, on top of the foil. Sprinkle some mozzarella on top, and then add your toppings. Add a tiny bit more cheese to make everything stick and pop them back into the oven for a minute or two. Serve them hot.
If you can’t eat them all while they’re hot, or you’re bringing these to an Eternal Pizza Party, just stick them back in the oven to warm them up – or microwave them.
You might be asking yourself “where’s the sauce?” Well, smart ass, I thought about that. I considered coring these and filling each one with some sauce, then topping them. But that sounded like a god damn mess and I didn’t want to get my sweet Seibei shirt dirty, so I opted to bake tomatoes into the cupcakes instead. When you make yours you can do whatever your little heart desires.
Now go enter the giveaway and party hard!