Baked Macaroni and Cheese Cupcakes

Mac and Cheese… yum!  Now take that favorite and make it in cupcake form… yum! yum!  Add the culinary genius of Giada De Laurentiis… and you have yum! yum! yum!

Baked Macaroni and Cheese Cupcakes from http://theview.abc.com/blog/recipes-giada-de-laurentiis

I was so excited about this recipe that after a few minutes thought I decided a standard size mac and cheese cupcake wouldn’t be enough.  So off to the store I went to buy king size cupcake pans.  These pans are 6 cups each instead of the standard 12.

I doubled the recipe… the more mac and cheese the better.  Giada’s recipe says this recipe makes 24 standard cupcakes.  I doubled the recipe, used the king size cup and was only able to get 12 cupcakes.  Something is off in the amounts I think.  But they look so colorful and delicious.

Ok… more about this recipe.  Not only is it mac and cheese, Giada has you add ground turkey meat, chopped fresh thyme, blanched asparagus, quartered cherry tomatoes, bread crumbs and loads of lovely cheese.

The hard part for me was coating the inside of the cups with bread crumbs.  I had crumbs everywhere and used far more than the one cup the recipe calls for.  If you have an easy way to do this and would like to share, I would LOVE to hear from you.

My kitchen smelled divine while all the prep was in process.  I could hardly wait to get the cupcakes in the oven.

Once the cupcakes were baked I couldn’t wait to taste.  Big Problem!  I had to use a soft spatula to scoop the cupcake out onto the plate.  It all fell apart.  Next time I make these cupcakes I will definitely use a jumbo cupcake liner and eliminate the whole bread crumb coating section.

The recipe has you fill the cup 2/3’s full.  I filled mine nearly to the top.  While baking the cheese of course melted and the cupcakes shrank in the process.  Absolutely fill your cupcakes to the top of the cup, then add your asparagus, tomatoes and sprinkle with some bread crumbs and olive oil.

This last photo was taken well after the cupcakes had cooled, and as you see, the cupcake was falling apart while I took the photo.  Yep!  Cupcake liner.  So you can eat these while they’re still hot.

I LOVE LOVE LOVE this cupcake!  I will absolutely be making more, using a liner.  This is a keeper for the recipe stash.

cupcakelab rating:  the good

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About frostedbaker

I love to bake! Especially cupcakes.
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