Cupcake Tacos Recipes

SPICY MUFFIN TIN TACOS

Steps:

• Preheat the oven to 425 degrees F. Spray a 6-cup jumbo muffin tin with nonstick cooking spray. Gently fold the tortillas in half, then in quarters. Place 1 in each cup of the tin and unfold to make a cup. Spray the tortillas all over with nonstick cooking spray. Sprinkle with a pinch of salt. Bake until golden, 8 to10 minutes. Let cool.
• Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, coriander, Worcestershire, oregano, paprika and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
• Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the salsa and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the juices are slightly thickened, about 4 minutes. Season with salt and pepper.
• Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with Cheddar, guacamole and sour cream as desired.

CUPCAKE TACOS

Steps:

• Tortilla cups:
• 1. Cut all tortillas in half.
• 2. Form each half into a cupcake shape by placing in a cupcake tin and forming/bending/ripping until it fills almost the entire cup. If it doesn't quite stay together, it's fine because the melted cheese will keep it together.
• 3. Sprinkle as much or as little cheese into the bottom of each cup as you like.
• 4. Using 2 Tbsp. of olive oil, brush edges of each cup.
• 5. Bake in a 350 degrees F oven for 15 minutes.
• Pico de Gallo:
• 1. Cut 2 tomatoes in half and scoop out all the seeds.
• 2. Dice into 1/2 inch cubes.
• 3. Take the seeds and ribs out of 1 jalapeno and dice as finely or largely as you like.
• 4. Seed cucumber and dice the same size as tomatoes.
• 5. Mix all vegetables in a bowl with 1/2 teaspoon of garlic salt, 1 scallion and 1 or 2 tablespoons cilantro depending on how much you like cilantro. Add salt and pepper to taste.
• Guacamole:
• 1. Peel and pit the avocado and cut into cubes.
• 2. Seed half a tomato and dice,
• 3. Add lemon juice and cilantro and mash with a potato masher or fork (If you like really smooth, creamy guacamole you can use a food processor instead).
• 4. Add salt and pepper to taste.
• Meat:
• 1. Defrost meat (if frozen).
• 2. Heat 2 tablespoons olive oil in large skillet.
• 3. Cook meat until it is no longer pink anywhere (Depends on the temperature of the pan).
• 4. Add cumin and chili powder and remaining garlic salt (and cayenne pepper if you like it spicy) and cook for one minute.
• 5. Add salt and pepper if needed.
• Assembly:
• 1. Take cooled tortilla cup out of pan.
• 2. Fill cup with meat.
• 3. Add your favorite toppings (guacamole, Pico de gallo, sour cream, etc.)!
• 4. Garnish with cilantro if desired.

TACO MAC CUPCAKES

Steps:

• Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray. Place 1 wonton skin in each muffin cup, pressing down slightly. Bake 8 minutes or until golden brown.
• Meanwhile, cook macaroni and cheese as directed on package; keep warm.
• In 12-inch skillet, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water. Add macaroni and cheese; mix well. Spoon 1/4 cup taco mixture into each wonton cup. Sprinkle evenly with cheese.
• Bake 2 minutes or until cheese is melted. Cool 5 minutes. Remove from pan. Top each taco cup with sour cream, green onions and olives. Serve warm.

CRUNCHY TACO CUPS RECIPE BY TASTY

Steps:

• In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
• Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
• Preheat oven to 375ºF (190ºC).
• Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
• Generously coat a standard size muffin tin with nonstick cooking spray.
• Line each cup of prepared muffin tin with a tortilla sheet.
• Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
• Lightly brush the top edges of the tortilla with cooking oil.
• Bake 18-20 minutes until cups are heated through and edges are golden brown.
• Enjoy!

MUFFIN TIN CHICKEN TACOS

Steps:

• Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
• Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.
• In medium bowl, toss chicken with 1 cup salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each. Top each with another teaspoon of cheese.
• Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
• To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.

THE BEST HOMEMADE CUPCAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine sifted flour, sugar, baking powder, and salt in a bowl. Whisk eggs together in a second bowl for 1 to 2 minutes.
• Beat milk, oil, and vanilla extract together in another large bowl with an electric mixer on low speed until incorporated. Add the flour mixture in increments, making sure it mixes in well. Fold in eggs. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a cake tester inserted into the center comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.