Muffin and cupcake pans are highly versatile tools in professional kitchens, far beyond their traditional uses. In this article, we’ll explore creative applications for these pans, including edible vessels, amuse-bouche and appetizer minis, and visually deceptive savory dishes disguised as sweet treats. Within each section, we’ll add our recommendations for commercial muffin and cupcake pans that best fit these applications, so that you can get started right away.
Muffin and Cupcake Pan Features That Matter Most
The pans we recommend in this article have several features in common that make them perfect for use in commercial settings.
First, they are glazed with AMERICOAT® ePlus, a proprietary, silicon-based, non-stick, and non-toxic coating which greatly reduces the need for additional oil or paper. AMERICOAT® ePlus provides the easy release necessary to achieve uniform baked goods while saving money on additional release agents, such as oil or paper. As the glaze wears out, the pans can be refurbished (cleaned and recoated) at one of eighteen locations throughout North America.
Second, most of these pans are made from aluminized steel which offers several benefits in commercial settings. It provides excellent heat conductivity and precise temperature control, ensuring even and efficient heat distribution throughout the pan. Furthermore, the steel core provides structural strength and durability. Aluminized steel baking pans are less likely to break and warp compared to pans of other materials, resulting in an exceptional ROI that all commercial equipment should deliver.
Third, all of our recommended pans are made in the USA using global materials. Beyond supporting local economies, USA-made commercial bakeware adheres to stringent quality control standards necessary to create durable products.
Applications That Showcase Pan Versatility
Muffin and cupcake pans provide tangible value to commercial kitchens that exceed pastry production. We are seeing chefs focus their creativity to the once humble muffin pan and producing amuse-bouche, appetizers, sides, and more.
Next, we’ll showcase several uses for muffin and cupcake pans that extend far beyond their intended use. These applications add more fun to a table, enhance the dining experience by providing novelty, and will keep your patrons returning for more.
Edible Bowls and Cups
Edible vessels offer a departure from the ordinary by creating a multi-sensory experience that transcends traditional dining. Their out-of-the-ordinary and visually striking nature also makes them social media worthy and perfect for holiday and catering menus.
To create edible bowls, use the pan right-side up and line muffin cups with your ingredients or turn the pan upside down and shape bowls over the bottoms or between the moulds.
Ingredient options are limitless. To illustrate, here are a few examples of savory and sweet possibilities to draw from.
- Parmesan cups: Serve with risotto or even a simple salad.
- Won-ton bowls: For Chinese-inspired dishes.
- Sushi rice cups: Add sushi roll flavors.
- Tortilla bowls: The perfect vessel to serve beans, guac, salsa, or taco salad.
- Phyllo cups: Fill with a custardy dessert or a deconstructed savory appetizer.
- Cookie dough bowls: Add ice cream or gelato for a satisfying dessert.
Recommended Pans for Edible Bowls:
Pecan Roll/ Large Muffin Pan, 12 Cavity
Top Inside: 3-11/16″ x Bottom Outside: 2-1/2″ x Vertical Depth: 1-13/16″
Texas Muffin Pan, 12 Cavity
Top Inside: 3-3/16” x Bottom Outside: 2-15/16” x Vertical Depth: 1-1/4”
Large Crown Muffin Pan, 12 Cavity
Top Inside: 3-1/2” x Bottom Outside: 2-1/16” x Vertical Depth: 1-15/16”
Jumbo Muffin Pan, 24 Cavity
Top Inside: 3-3/8” x Bottom Outside: 3” x Vertical Depth: 1-1/2”
Amuse-Bouche, Appetizer, & Dessert Minis
Create charming mini versions of classic favorites to serve as amuse-bouche, appetizers, or desserts. Miniature dishes are often more aesthetically pleasing than their larger counterparts. Like edible bowls, guests often share photos of cute dishes on Instagram and TikTok, drawing more publicity to establishments. These mini appetizers are perfect for holiday menus, catering, and as a feature on your regular menus.
Below is a sample of minis that you can easily construct and bake in a muffin or cupcake pan.
- Mini Quiches: Customize with a wide choice of meat, meat substitutes, vegetables, and herb fillings.
- Mac n’ Cheese Squares: Comfort food at its finest.
- Pizza Muffins: History has shown that pizza is a winner in any form.
- Mini Sliders: Create round or square beef, pork, or plant-based mini patties.
- Mini Pies: Incredibly adorable and visually appealing, making them perfect for a crowd-pleasing dessert.
Recommended Pans for Minis
Square Muffin Pan, 24 Cavity
Top Inside: 2-5/8” x 2-5/8”, Bottom Outside: 2”x 2”, Vertical Depth: 1-9/16”
Mary Ann/Strawberry Shortcake Pan, 24 Cavity
Top Inside: 3-3/8” x Bottom Outside: 3” x Vertical Depth: 1-1/2”
Mini-Cake Pan, 15 Cavity
Top Inside: 4-1/8” x Bottom Outside: 3-11/16” x Vertical Depth: 1-1/2”
Mini-Muffin Pan, 48-Cavity
Top Inside: 1-7/8” x Bottom Outside: 1-1/4” x Vertical Depth: 7/8”
Trompe-l’Oeil
Trompe-l’œil, a French term that translates to “deceive the eye,” is an artistic technique that creates an optical illusion. Chefs create dishes that are not only visually stunning but also deceive the palate. This technique is immensely fun and playful for guests. It encourages them to be more observant and curious about what they are eating. This technique works well for adventurous diners, celebrations, and events.
Below are examples of foods that can look deceptively similar to frosting to create an “Is it cupcake?” experience. Our faux-frosting ideas pair with endless flavor combinations baked inside a cupcake or muffin pan. As a finishing touch, add realistic-looking sprinkles that are actually a savory garnish.
- Mashed potatoes: Top a savory cupcake that mimics the flavors of a roasted beef, chicken pot pie, or sausage for a bangers and mash combo.
- Avocado: Whipped or foamed avocado creates a striking visual presentation. Pair with Mexican flavors, an egg dish, or a play on avocado toast.
- Gravy: Pair on top of “cupcakes” that capture the flavors of savory biscuits, fried chicken, or steak.
- Black bean puree: A savory puree paired with quesadilla, falafel, cornbread, chili, or roasted vegetable flavors.
- Whipped feta: Go Greek, incorporating the flavors of spanakopita, horta, dakos, or moussaka into cupcake-shaped bites.
Recommended Cupcake Pans for Trompe-l’Oeil
Cupcake Pan, 12 Cavity
Top Inside: 2-3/4” x Bottom Outside: 2-1/16” x Vertical Depth: 1-3/8”
Cupcake Pan, 35 Cavity
Top Inside: 2-3/4” x Bottom Outside: 2-1/16” x Vertical Depth: 1-3/8”
Baking Beyond Basics
The right high-quality commercial muffin or cupcake pan is a wellspring of creativity for chefs and professional kitchens. These pans craft unique edible vessels, charming mini bites of classic favorites, and even trompe-l’œil dishes that play on diners’ expectations.
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For more than 120 years, the Chicago Metallic name has been synonymous with innovative products, superior quality, and exceptional service. Today, we manufacture more than 300 different baking pans and ship to customers worldwide. As a Bundy Baking Solutions brand, we share expert resources with well-known top brands including American Pan, Pan Glo, and USA PAN. Our pans are USA-made. Our knowledgeable and experienced teams allow us to control the entire pan manufacturing process – from design to manufacture to coating to refurbishment. Chicago Metallic is located in Humboldt, Tennessee.
