Thursday, October 2, 2008

Meat cupcakes

Yeah, you read it right - meat cupcakes! I have been talking about cupcakes for a while and brides have served them at a lot of our recent events. And honestly I was a little over it. So I set out to find the anti-cupcake something really unappealing, just to provide some balance to all this cupcake love.

Never in a million years did I suspect that I would find meat cupcakes OR that by the end of my research they would sound yummy! Tis true. Check it out....


Meatloaf Cupcakes with Mashed Potato Frosting–Makes 12

INGREDIENTS

For the “cupcake”:
1/3 lb. ground veal
1/3 lb. ground chuck
1/3 lb. ground pork
1 small carrot, roughly chopped
1 small onion, roughly diced
2 stalks celery, roughly diced
3/4 cup breadcrumbs
1/3 cup milk
1/4 cup chopped parsley
1/4 cup shredded parmesan
2 eggs
Salt and pepper
For the “frosting”:

7.2oz box instant mashed potatoes
Milk, per package instructions
Butter, per package instructions
Beet juice from canned beets

To garnish:
Green pepper, very finely diced


METHOD

For the “cupcake”:


Preheat oven to 350F.
Soak the breadcrumbs in the milk and set aside.
Sweat the vegetables in olive oil until softened. Transfer to a deep bowl and use an immersion blender to puree; alternatively, puree in food processor.
Mix the three meats, eggs, breadcrumbs, parmesan, parsley and vegetable puree in a large bowl until an even consistency is reached.
Place meat mixture in greased muffin tins and bake until brown and shrunken away from the sides, about 20-25 minutes. Remove from tin and cool on rack.

For the “frosting”:

Prepare one sachet of instant mashed potatoes according to package instructions. To prepare the other, substitute beet juice from canned beets for the water called for in the instructions. Allow to cool.
Transfer each batch of mashed potato into a separate pastry bag (or Ziploc bag with a snipped-off corner) with your favourite pastry tip. Pipe onto cupcakes and decorate with diced green pepper.

Reheat in oven or microwave before serving.


6 comments:

carolyn said...

There's a weight watchers recipe for what you might call breakfast cupcakes. A bit simpler that what you posted.

Use biscuit from a tin to line the bottom and some of the side of the cupcake pan (for each cupcake).

Brown some ground turkey sausage.

Mix the sausage with egg substitute and pour it into the cupcake pan.

Sprinkle 2% cheese on top and bake until golden brown.

They are YUMMY!

I'm gonna have to try yours, too!

Miss. Meme said...

that's different lol

Erin @ Bride Design said...

I'm much more of a savory girl than a lover of sweets, so these cupcakes suit me just fine!

Green Orchid Events said...

That is the coolest thing I've ever seen!

Sarah Nopp said...

And if you leave a little indent in the top of the cupcake, you can have a bit of gravy surprise in there!

Polly said...

Awesome. I think my kids would love it. Thanks!