Hawaiian BBQ Cupcakes

Hawaiian BBQ Cupcakes

I keep saying it, over and over, but we have yet to try a cupcake recipe that we don't love! This one was no exception AND it was super easy and fast to put together. There was only 3 layers (then repeated) and was just a quick and easy and yummy dinner to put together! I will say, they didn't hold up as well when I reheated them the next day for lunch as other cupcakes have, and I'm not entirely sure why, tasted just as good, just didn't hold shape quite as well reheated. But if that's my biggest complaint, then I think we're doing pretty good!

Ingredients:

1 2/3 c. cooked chicken breast, chopped or shredded

½ c. chopped fresh pineapple (if you have to use canned, drain, and don’t buy any in syrup)

4 T. BBQ sauce

1 T. chopped scallions

16 wonton wrappers

4 oz. (about 1 cup) 2% shredded cheddar cheese 

Directions:

1.   Preheat oven to 375, spray 8 cups in a muffin tin.

2.   In a bowl, combine the chicken, pineapple, BBQ sauce and scallions. Stir well to combine.

3.   Put a wonton wrapper in the bottom of each of the 8 muffin cups. Using half of the chicken mixture, divide evenly among the muffin cups. Then using half of the shredded cheese, divide evenly among the muffin cups. Repeat layering with remaining ingredients: wonton wrapper, chicken mixture, shredded cheese.

4.   Bake 18-20 minutes, then let sit about 5 minutes before serving.  

Yields 8 servings – WWP+ 4 per serving. 

(Pictured above with a 1 point salad – lettuce, tomatoes, cucumbers, mushrooms and 2 T of fat free Caesar dressing) 

Recipe from Emily Bites