Tomorrow is April Fools’ Day. Let’s play with our food!
Meatloaf cupcakes with whipped potato “frosting”
1 envelope onion soup mixPreheat oven to 350°. Line a cupcake pan with foil liners. Combine all ingredients in large bowl. Press mixture into cupcake liners. Bake, uncovered, for 45 minutes; internal temperature should read 160° on an instant-read thermometer.
2 lb ground beef (or a mixture of ground beef, ground pork, and ground veal)
3/4 c bread crumbs 2 eggs 3/4 c milk 1/3 c ketchup 6 white potatoes 4 T butter, at room temperature 1/2 c cream or milk salt
While “cupcakes” are baking, prepare “frosting”. Boil potatoes in salted water. When tender, drain water, return pan to stovetop for just a few minutes to dry out any residual water. Transfer potatoes to a stand mixer fit with a whisk attachment. Whip potatoes. Add butter and continue to whip. Add cream or milk 1-2 tablespoons at a time and continue to whip until potatoes reach desired “frosting” consistency. You can add shredded yellow cheddar cheese to potatoes, or a food coloring of your choice.
Place potatoes in frosting bag fit with decorating tip and “frost cupcakes”. Serve while hot.
