Thursday, March 31, 2011
We were in a hurry when we made these, so we didn’t put much effort into making the “frosting” look very pretty, but if you get the mashed potatoes the right consistency, you can make them look as fancy (or non-fancy in our case) as you would normally make cupcakes.
1 lb. lean ground beef (I used ground turkey)
1/2 cup seasoned bread crumbs (I used plain breadcrumbs with a teaspoon of oregano)
1 cup Monterey Jack cheese, shredded
3 Tbs. ketchup
1/2 tsp. celery salt
1/4 tsp. pepper
12 foil cupcake liners
MASHED POTATO "FROSTING":
4 medium russet potatoes, washed and peeled
4 Tbs. unsalted butter
1/2 cup milk
salt and pepper to taste
food coloring, if desired
Directions: Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups. In a large bowl, mix together all of the meat loaf ingredients until well combined.
Divide the mixture evenly among the lined cups (the liners should be about three quarters full). Place the filled muffin tins on cookie sheets and bake the cupcakes for about 15 minutes or until cooked through.
While the meatloaf cupcakes are baking, cut the peeled potatoes into smaller, equal pieces. Place in a pot with water covering the potatoes. Cook over medium to high heat, bringing to a boil. Continue boiling, about 10 minutes, or until potatoes are tender when pierced with a knife. Drain water from potatoes, add butter, milk, salt and pepper. Beat with an electric mixer, until nice and smooth. Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink pastel frostings. Spread a generous dollop on each cupcake.
You can also pipe the mashed potatoes on, the same as you would do with frosting, but we were lazy and did it the easy way. Makes 12 "cupcakes".
Serve warm and make sure you have some real dessert for them afterward. :)