' The kids were intrigued when they saw “cupcakes” written down on the menu for supper last night. Every day they tried to find out what kind of cupcakes. Ari told me if they weren’t chocolate cupcakes she wasn’t hungry. I tried to keep the exact nature of the cupcakes a secret until it was time to serve dinner, but Ari came running into the kitchen as I took them out of the oven.
This recipe is based on the “Sausage Meatloaf Cupcakes with Creamy Potato Frosting” from Every Day With Rachel Ray magazine.
Sausage Cupcakes with Mashed Potato Frosting
4 medium Yukon Gold potatoes, peeled and cut into 1/2″ pieces
1 1/4 lbs Italian sausage, casings removed
1 tbsp olive oil
1 onion, finely chopped
1 yellow bell pepper, finely chopped
1 cup breadcrumbs
2 large eggs, beaten
1/4 c. heavy cream
2 tbsp butter
1/4 tsp garlic powder
salt and pepper
Preheat oven to 400 degrees F. Line a 12 cup muffin pan with foil cupcake liners. Put potatoes and some salt into a medium pot and put in enough water to cover the potatoes. Bring potatoes to boil, then cook for 10 minutes or until tender. Drain.
Meanwhile, in a large skillet, saute onion and yellow bell pepper for 5 minutes or until soft. Set aside and allow to cool for 5 minutes.
Combine the sausage meat, onions, bell pepper, breadcrumbs and egg in a large bowl. Mix until blended, but not too much as you don’t want to make it tough. Portion out the meat mixture evenly into the cupcake liners and bake for 30 minutes.
While the cupcakes are baking, combine the cream, salt, pepper, garlic powder and butter with the potatoes and mash until they reach the texture your family likes. Put the lid on the pot and keep the potatoes warm until the cupcakes are done.
“Frost” the cooked cupcakes with the mashed potatoes and serve with a nice, big, green salad.
Makes 12 cupcakes.
