Wednesday, May 27, 2009

My Big Disappointment turned good!

I was so excited about entering the Iron Cupcake Challenge this month. I planned out an idea, and I set a day to make it, and I was certain I had one or two days extra, missed it by two days. And I so thought my idea was creative and neat...I'm sooooooooooooooo disappointed. But's not too late. I made it! Vote for me!

Nevertheless, here's what I made. The challenge was savory cupcakes so I made an egg roll cupcake.

I started with an egg roll wrapper and made it into the form of a cupcake liner. I thought I might be able to bake the cakes in it, but the shells got burned, so I just ended up sticking the muffcake into the shell afterwards.

And here's what it looked like on the inside. I opted for a vegetarian egg roll filling. It really tasted like egg roll, and some corn.

And here's the recipe:

Adapted from two recipes on
This one and this one.

Egg Roll Wrappers
1 (1-lb) package Asian egg roll or spring roll wrappers

Egg Roll Filling
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
2 teaspoons sugar
1/2 teaspoon salt
About 4 cups peanut or vegetable oil
2 teaspoons finely chopped peeled fresh ginger
2 teaspoons finely chopped garlic
1 1/2 bunches scallions (about 10), white and pale green parts cut into 2-inch lengths, then cut lengthwise into very thin matchsticks (2 1/2 cups)
2 celery ribs, cut into very thin matchsticks (2 cups)
2 medium carrots, cut into very thin matchsticks (1 cup)
8 large fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick (3 cups)

Corn Muffin
1 cup unbleached all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon ground black pepper
1 cup sour cream
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Prepared Sweet and Sour Sauce for a glaze

Egg Roll Wrapper
Preheat the oven to 350 F. Trim the egg roll wrapper to a slightly smaller square. Grease a muffin pan and the egg roll wrappers with shortening and fit into the cups of the muffin pan. Bake for 3 to 4 minutes until golden brown. Be burns easily.

Egg Roll Filling
Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.

Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute. Add celery, carrots, and mushrooms and stir-fry until vegetables are softened, about 10 minutes.


Preheat oven to 425°F. Grease twelve 1/3-cup muffin cups. Combine first 7 ingredients of corn muffin in large bowl. Whisk sour cream, eggs and melted butter in another bowl. Add sour cream mixture to dry ingedients and stir just until moistened (do not overmix). Fold in egg roll mixture.

Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 20 minutes. Cool on rack.

Place one muffin into an egg roll wrapper, and glaze with sweet and sour sauce.

Here's the prizes:

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS,, HELLO CUPCAKE by Karen Tack and Alan Richardson,, JESSIE STEELE APRONS; TASTE OF HOME books,; a t-shirt from UPWITHCUPCAKES.COM Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, .