Recipe & Photos by Melanie Hutti
When hosting your next gathering with friends and family, Enamel Espresso Cups are the perfect alternative for serving a beautifully arranged appetizer or portioned dessert. Individual appetizers have an impressive presentation, whether placed on a tray, a rustic cutting board, or even a cake stand to add some height and variety to your table. Using cups allows guests to indulge in their own serving, with a healthier option than taking a risk of the dreaded “double dipper”.
Hummus, salsa, and other delicious dips can be portioned out and served with a bowl of chips, prepared vegetables, or a platter of crackers on the side. The enamelware cups can even be used to bake appetizers or desserts in the oven, as they are oven-safe to 500° F. The portability of the espresso cups allows the guests to enjoy their food at the bar, poolside, or even take dessert to the campfire. The enamel-coated material is both durable for use outdoors, as well as preventing broken glass hazards at your event. They can be washed easily for multiple uses, preventing a garbage bag full of single-use plastic at the end of the evening.
Whether you are serving a sweet or savory option at your gathering, these mini enamel cups will be a perfect addition for both aesthetic and ease.
All Materials Needed For Recipes
How to Make Fresh Mini Apple Cakes
Servings: 10 | Prep Time: 20 min | Cook Time: 25-30 min | Total Time: 50 min
Main Ingredients
- 2 pounds (about 4) Granny Smith apples, peeled and sliced thinly
- 4 tablespoons of rum
- 1 teaspoon of lemon juice
- 1 cup of unbleached all-purpose flour
- 1 cup plus one tablespoon of granulated sugar
- 2 teaspoons of baking powder
- ½ teaspoon of fine sea salt
- 3 large eggs, room temperature
- 10 tablespoons unsalted butter
- ¾ cup of whole milk
- 1 teaspoon pure vanilla extract
Instructions
- Adjust oven rack to lower-middle position and heat oven to 350℉. Spray Enamel Espresso Cups with cooking spray. Place prepared cups on a rimmed baking sheet, set aside.
- In a saucepan over medium heat, cook the butter until it turns golden brown, about 5-8 minutes; remove from heat and let cool slightly.
- Place apple slices into microwave-safe pie plate, cover with plastic wrap, and microwave until apples are pliable and slightly translucent, about 3-4 minutes. Toss apple slices with 1 tablespoon of rum and lemon juice and let cool for 15 minutes.
- Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in the Barebones enamel bowl. Whisk eggs, brown butter, milk, remaining 3 tablespoons of rum and vanilla together in a second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Using spatula, gently fold in cooled apples. Fill enamel cups half full with batter. Using an offset spatula, spread batter evenly. Sprinkle remaining 1 tablespoon granulated sugar evenly over batter.
- Bake until the center of the mini cakes are set, the toothpick inserted in the center comes out clean, and the top is golden brown, about 25-30 minutes. Transfer cups to a wire rack; let cool for 15 minutes. Serve with ice cream, whipped cream, or dusted powdered sugar on top of mini cakes.
How to Make Miso Hummus Cups
Servings: 10 | Prep Time: 20 min | Total Time: 20 min
Main Ingredients
- 16 ounces canned, peeled chickpeas
- 2½ tablespoons white miso
- ¼ cup stirred tahini
- 2 cloves roasted garlic (or minced garlic if desired)
- 2 tablespoons fresh lemon juice
- 3 tablespoons sesame oil
- ¼ teaspoon chili flakes
- Salt and black pepper to taste
- ½ cup ice water
Instructions
Note: For the smoothest hummus, rinse and drain the chickpeas and place them in a saucepan with one cup of water. Simmer for 20-25 minutes until soft and the skins are separating. Drain and add cold water, carefully strain off the water, allowing the skins to pour with it. You may need to remove some of the skins by hand. This step isn’t necessary if you are in a hurry, but the creamy texture is worth the extra time!
- Place all the hummus ingredients except the water in a food processor and blend until smooth. Stream in the ice water and blend for 4-5 minutes. This extra blending time will ensure a smooth and fluffy hummus. Add additional seasoning as desired.
- Spoon hummus into mini enamel cups, and serve with fresh vegetables, pita bread, or crostini. You can also drizzle the hummus with roasted red pepper puree, olive oil, garlic, or balsamic vinegar for additional flavor.
How to Make Black Forest Brownie Cups
Servings: 8-10 | Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min
Brownie Batter Ingredients
- ½ cup unsalted butter
- 1 ½ ounces semi-sweet chocolate baking bar, chopped
- 1 cup granulated sugar
- ⅜ cup light brown sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs, room temperature
- ⅔ cup all-purpose flour
- ⅔ cup unsweetened natural cocoa powder
- 1 teaspoon espresso powder, optional
- ¾ teaspoon fine sea salt
Cherry Filling Ingredients
- 1 tablespoon of cherry jam per cup (you can use store-bought or make a fresh cherry jam)
- Cream Cheese Frosting Ingredients
- 8 ounces cream cheese, at room temperature
- 8 tablespoons unsalted butter, at room temperature
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350° F. Spray enamel cups with non-stick spray and place them on a baking sheet.
- In a large, microwave-safe bowl, melt butter and chocolate in the microwave in 15-second increments. Whisk until smooth.
- Add both sugars and whisk until combined.
- Add vanilla and eggs and whisk until combined.
- Add flour, cocoa powder, espresso powder, and salt, and fold into the sugar mixture.
- Fill Barebones espresso cups halfway full with prepared brownie batter.
- Bake for 20-25 minutes. The tops should appear shiny, and a toothpick inserted into the center should come out with a few moist crumbs but no raw batter.
- Use the handle of a spoon or spatula to create a hole in the center of each brownie cup.
- Allow brownie cups to cool, then fill each cup with cherry jam (~1 tablespoon).
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric beater or wooden spoon), combine the cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed.
- Sift the powdered sugar into the cream cheese mixture and add the vanilla. Beat the frosting on low speed to combine, then increase the speed to medium-high and beat until light and fluffy, 1-2 minutes, scraping down the sides of the bowl once or twice.
- Pipe or use an offset spatula to apply cream cheese frosting onto each cooled cup and top with a fresh cherry. You can also drizzle each cup with cherry jam if desired.
About
Melanie Hutti is the stay-at-home gypsy of Gypsy Hill Farm located in central Kentucky. She loves to travel, but equally loves her time on her farm with her husband and two teenage sons. She is a full-time Occupational Therapist in the public schools, where she uses gardening as a therapeutic activity for her students with exceptional needs. She spends her evenings and summers off in her garden and behind the camera with her hobby photography business, Gypsy Hill Photography. She loves cooking, canning, and serving as a missionary in Haiti. She is a collector of hobbies and loves anything food and nature centered.
