HOWTO make cupcakewurst


28 Responses to “HOWTO make cupcakewurst”

  1. Paul Renault says:

    Instead of cupcake batter, use brownie batter – it doesn’t expand much.

    You could call it brown pudding.  Y’know, white pudding, black pudding…

    • penguinchris says:

      Jokes aside, I don’t really like regular brownies that much (other than the crusts). I’m guessing someone from “Cupcake Project” prefers cupcakes too :)

  2. Xeni Jardin says:


  3. SofaKing says:

    more like BESTwurst!

  4. Rich Keller says:

    Oh! How about a faux mustard made with caramel sauce with finely chopped nuts in it?

    • Paul Renault says:

       Coleslaw made from finely shredded honeydew melon.

      • Rich Keller says:

        Now you’re talking! A whole backwards picnic could be done, starting with  an entree that looks like desert. Who’s figured out how to make potato salad look like  neapolitan ice cream?

  5. seyo says:

    I wonder if steaming them like Chinese bao dough would work. A much gentler process. Then they could be lightly grilled afterwards for that delicious charred flavor and for presentation purposes.

    • That’s what I was wondering – toss them in a steaming basket and let ‘er rip. Then grill or toaster oven them. And I think I just emotionally committed myself to making these.

  6. Adam Gillitt says:

    Just because you can, doesn’t mean you should. Much less document it with photos.

  7. tstevko says:

    I’m requesting a unicorn chaser to make up for this. After seeing this, my appetite for brownies and cupcakes will be zero for at least a month.

  8. Cefeida says:

    But….but…aren’t sausage casings made from intestines???

    I hope to skies there exist artificial ones.

    • seyo says:

      there are casings made from processed collagen, as opposed to intestines. but the collagen itself comes from animal sources anyway, and natural casings have much better texture. but either way, animal products in sweet pastry shouldn’t come as a surprise to you. lard is frequently used in the best pastries for its superior culinary properties.

    • Rich Keller says:

      I found a link for vegetable-based sausage casing:

      Heh, heh… link. The artificial casings are usually inedible.

      • billstewart says:

         Looks like pricy stuff – unless it’s a typo, $29 of casing only covers 10 pounds of sausage, unlike most of their other casings that cover 100 pounds.  (That’s assuming meat-density sausage; I’m guessing cupcakewurst is lighter.)

        I do get veggie fake chorizo occasionally, and it’s got an inedible plastic casing that has to be removed.  It’s kind of a pain, because the stuffing falls apart easily.

    • Culturedropout says:

      Okay.  This is a truly awful idea.  Even before I became vegetarian about 1,000 years ago at the age of 16, I felt there was something fundamentally awful about killing an animal, gutting it, grinding up the muscle tissue, and then effectively stuffing it up its own ass vis-a-vis “sausage casing”.  It always seemed like something a truly demented serial killer would do to his victims.  And people… …eat… that?

      • Vian Lawson says:

        And there, hopefully, endeth the sermon. 

        OTOH, if you have decided that animal protein is something you can’t or don’t want to  do without, what the hell is wrong with using as much of the animal as you possibly can, and preserving even the less choice bits (ya know, by stuffing them into casings and smoking them, for example) to get full use of it?    Should we just eat the nice, anonymous fillets and ignore the ofally goodness?  I don’t think so.

        Now, back to planning my 3-types-of-sausage dinner party … cupcakewurst for the win.

        • Culturedropout says:

          Not a sermon. Just an observation. Knock yourself out. At the end of the day all we have to answer to is our own conscience.

  9. in Italy that’s called “Salame al cioccolato” (chocolate salame) (:

  10. twency says:

    Hmm, dessert dogs?  All’s Fair in Oven War.

  11. I’d much rather have sausages baked in a cupcake pan and those fluted paper liners. Frosted with cheesy mashed potatoes.

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