introducing the cupcake chip!

Cupcake Chips!

Every once in a while a light bulb goes off in my head… and something amazing is created. Something so awesome, it changes my life. Something like cupcake chips!!!

A few weeks ago, I was baking a batch of cupcakes, after removing them from the pan I had quite a few pieces leftover. The kind of pieces that are a little too sticky to come off, the pieces that cook just a little too long, and end up just a bit too crispy. I peeled the pieces off, tasted and stopped to savor. Those leftover pieces are so freaken good.

While enjoying the crispy leftovers, thinking how good they were, it hit me… I should make a batch of just the leftovers. A batch of these thin, crispy pieces that I love so much. And all of a sudden – my new favorite treat was born. I am so excited to introduce you to… the cupcake chip!

Cupcake Chips

Cupcake Chips

Cupcake Chips

Packaged in bright and fun favor envelopes the cupcake chips are an especially sweet treat to enjoy this spring. Make a batch first for your family and watch as their faces light up at the awesomess. Between your taste buds, and their smiles – you will want to make these chips for everything and everyone you know. I’ve become a total cupcake chip evangelist… and am certain you will become one as well.

Cupcake Chips

Cupcake Chips

To make the cupcake chips you will need a mixing of your favorite cupcake batter (here’s one we love), a cookie sheet, plastic bag and parchment paper.

Start by mixing the cupcake batter according to recipe directions. Start the oven (turning it to the normal cupcake making tempature) and line a cookie sheet with the parchment paper. Spoon the cupcake batter into the plastic bags and snip the bottom corner off of each bag. Squeeze the bag to make quarter size droplets on the parchment paper. Make sure the droplets stay very thin. Do not make them thick. If one looks too thick use the back of a spoon to thin it out.

Cupcake Chips

Place the cookie sheet in the oven and bake for 5-8 minutes. Check often, the chips are easy to burn. Pull them out when the sides are a crispy golden brown. Remove from the baking sheet and let cool.

That’s it. These are seriously so good and in cute bags the chips will make adorable favors for a party this summer. Enjoy!

Photography by Jocelyn Noel for A Subtle Revelry.

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Posted April 22, 2014
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8 Responses to “introducing the cupcake chip!”

  1. Bianca says:

    AMAZING!!!

  2. I’ve never seen anything like this.. GENIUS!! -Audrey | Brunch at Audrey’s

  3. Jenn says:

    That is brilliant! Right up there with whoever figured out how to bake muffin tops without muffins under them.

  4. Verona says:

    Omg, that is just crazy great.
    Who does not love chips? Only thing, I’ve never had left over pieces? Are they dribbled on the cupcake pan? You can never get that stuff off because it burns before the cupcakes are even baked. No wonder no one ever discovered them.
    This could be America’s next big snack food!

  5. This is completely genius! LOVE it!!!

  6. […] foods today! Extra streusely strawberry-rhubarb bars, Hawaiian fajitas because we love tacos, cupcake chips whatttt?, and a yummy lunch of Greek pasta salad.¬†(photos/recipes found at respective […]

  7. Amazing! You just created my new favorite food. I’ll definitely have to give these a try. I bet they’re great for parties, when people don’t want to eat a whole cupcake. Also, have you considered frosting dipping sauce? I bet it would be fantastic.