Monday, March 3, 2014

Buffalo Chicken Cupcakes

I might sound a bit like a broken record, but we enjoy the flavor of buffalo chicken wings at our house. The reality is though that they are not only messy to eat, but also not the lowest calorie food option that there is. So, we continue to look for new ways to enjoy the flavor of wings, without the mess and without fewer calories. Buffalo Chicken Rolls, Buffalo Chicken Sliders and Buffalo Chicken Soup are some of our favorites.

Tonight, we tried a new recipe that I had found on Pinterest for Buffalo Chicken Cupcakes. I tweaked it a bit, using a little less on some ingredients, making it simpler by using thawed bread dough and using shredded chicken that had cooked in my crock pot all day.
The family loved them. My daughter sprinkled them with shredded cheese and called it 'sprinkles' on her cupcake. My husband drizzled additional buffalo sauce on top. We decided that this would be a fun way to enjoy standard pizza toppings and soon we will make the 'cupcakes' with pepperoni, tomato sauce and cheese...or maybe we will serve the sauce on the side. I put them in my recipe software and found that each cupcake was about 158 calories - not too bad for a satisfying dinner that delivers on the buffalo flavor.

Buffalo Chicken Cupcakes
Yield: 12 cupcakes

1 loaf frozen white bread dough, thawed
1/2 cup chopped onion
1 tablespoon butter
8 ounces shredded chicken breasts
1 cup shredded Cheddar cheese
1/3 cup buffalo sauce

Preheat oven to 400.

Saute chopped onions in butter over medium heat. Once transparent, add shredded chicken and buffalo sauce. Heat for 5 minutes. Remove from heat.
Roll (or press) the dough into a large rectangle.

Sprinkle the cheese over the dough, leaving 1" on the one long edge so you can seal it.
Spread the chicken over the cheese.
Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done.
Slice into 1 1/2 to 2 inch rolls. Place in muffin tin.
Bake for 15 - 18 minutes.


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