Ingredients
1kg potatoes
the varieties recommended for creamy mash
1 cup grated cheese
25g butter
½ cup cream or milk
(125ml)
1 tsp minced garlic
1 pinch salt
2 tbsp dill
chopped
1 tbsp paprika
1 cherry tomatoes
1kg minced beef
or 500g Pork and 500g beef
Worchestershire sauce
1 tbsp tomato sauce
1 red capsicum
1 onion
¼ cup mushrooms
chopped
2 eggs
lightly beaten
1 cup rolled oats
1 handful parsley
1 generous pinch rosemary
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Gluten
Contains Soy
Equipment
- 1 12-cup muffin pan
- 1 Muffin liners
- 1 Large bowl
- 1 Pot
- 1 Potato masher
- 1 Whisk
- 1 Piping bag
- 1 Skewer
Instructions
- Preheat oven to 170°C (150°C fan-forced).
- Steam or boil peeled potatoes until tender.
- While the potatoes are warm, mash and whisk them with all the other frosting ingredients except the dill and paprika to make cheesy creamy mash potatoes. Put aside to cool.
- Place all meatloaf ingredients into a bowl and combine well using clean hands.
- Line a 12-cup muffin pan with liners. Place a large handful of mixture into each liner.
- Bake in the oven for 20 minutes. Stick a skewer into it to make sure it's cooked through. Remove from muffin tray and leave to cool for about 10 mins.
- Spoon the cooled potato mixture into a piping bag. Pipe frosting on top of the cupcakes.
- Sprinkle dill and paprika over the top of the frosting to look like sprinkles and then top with a cherry tomato.
Notes
Tip
Cook the potatoes first because you want to give them time to cool before piping onto the cupcakes.
Tip
Unlike normal cupcakes these don't rise in the baking so make the top nice and round to get a muffin top and press it into the muffin tray to get the base shape.
Tip
You can use rolled oats or breadcrumbs in your mixture but I found oats give a better texture.
Tip
If you don't have a piping bag, you can use a zip-lock sandwich bag and snip the end off.
Variation
Other modifications can be to swirl tomato sauce or caramel balsamic over the top like chocolate sauce.
