Monday, November 15, 2010

what's for dinner cupcake?

I know that recently my posts have been few and far between. I haven't given up on blogging, but had a few priorities to take care of. I hope you are still hanging in there with me. I'll get back into the regular swing of things soon.
I still have two more entries to my CUPCAKEPALOOZA or self imposed cupcakes all day challenge. For today's entry, I have Faux Turkey upcakes...I might need to work on the title a bit, due to the fact, the turkey is in fact real but the cupcake is faux. I am sure you have all seen meatloaf prepared in cupcake tins. they are handy, because they cook quicker than meatloaf. But have you seen them frosted? I frosted them with fluffy potatoes...yumm. If you look closely, they "frosting" is lightly tinted with beet juice and the sprinkles are in fact parsley.
You can definately make this with ground beef, but I do encourage you to try the turkey. With the mashed potato frosting, it is very reminicent of thanksgiving dinner. I do in fact, like to serve it with cranberries as well.
FAUX TURKEY CUPCAKES

Foil cupcake tins
2 lbs ground turkey
1 cup red onion, diced
1 cup bell pepper (red, yellow, or yellow), diced
1 cup rice, cooked and cooled
1 teaspoon salt
1 teaspoon pepper
2 eggs
1/4 cup panko bread crumbs
1 Tablespoon Dijon mustard
2 Teaspoons Worcestershire
1 cup sweet and sour sauce

3 pounds Yukon gold potatoes, peeled
3 Tablespoons salt
1 cup milk
4 Tablespoons butter
½ teaspoon black pepper

Preheat oven to 350 degrees.
In a heavy saucepan boil peeled potatoes in salted water until tender. Meanwhile warm the milk. Drain completely, leaving no water in the pan. With a potato masher,mash the potatoes with the butter and pepper adding milk a bit at a time.
In a bowl, combine all of the ingredients, excluding 1/4 cup of the sweet and sour sauce. Smash all ingredients together well and form balls and place into foil lined cupcake pan. Bake in a 350 degree preheated oven for 20-25 minutes or until the internal temperature reaches 165 degrees. Juices should run clear. Remove from oven and place on a baking sheet. Scoop potatoes into a pastry bag and pipe onto the little meat cakes. Garnish with parsley.

4 comments:

Catherine said...

What a wonderfully creative recipe! The presentation is absolutely stunning and it sounds delish!
Whoever tries this cupcake is in for a treat!
Cheers~

Reeni said...

Oh my clever Sara - this is so cute! I love that you piped the potatoes. A great spin on Thanksgiving dinner.

sweetlife said...

i love these cupcakes, what a treat!! and perfect presentation with the piped potaotes..sweetlife

The Survival Mama said...

Criminey! I've been waiting forever. Kidding.

This is very sneaky. I still don't think I could eat meatloaf disguised as a cupcake, but mom does make some turkey carrot cupcake thingy the boys adore.

Later gater,
Have a munchy thankgiving.