How ‘bout….CUPCAKES?!?!
The Sunday night
tradition at the Turner house includes watching America’s Funniest Home Videos (AFV). Last Sunday, there was a great (but older)
video which has created some cooking inspiration for me. Since this video
inspired this post, and certainly a few future posts, I thought I’d share it
with you.
Let them eat
cake, right? Since we can’t legitimately eat cupcakes everyday and for every
meal, I have a solution. I’m taking a
couple of my best “loaf” recipes and cupcake-i-fying them for a few special savory
cupcake posts. Yep, that’s a word. Cupcake-i-fying.
What you’ll need:
Italian
Meatloaf CUPCAKES. CUPCAKES. CUP-CAKES!:
1 lb ground beef
1 box stuffing mix
1 cup water
1 tsp. Italian Seasoning
1 cup pizza sauce (or pasta
sauce)
¾ cup shredded mozzarella
cheese
2 cups mashed potatoes
1 green onion (optional
garnish aka sprinkles!)
Pre-heat the oven to 375
degrees.
Mix beef, stuffing mix,
water, and Italian Seasoning together.
Spray muffin tin with
non-stick cooking spray. Press mixture
evenly into muffin cups.
Make a little well in the
center of each cupcake. Fill each well with pizza sauce.
Bake at 375 for 30 minutes
or until cooked through. Sprinkle each
with mozzarella and bake 5 more minutes until cheese is melty. (Really… “melty”
isn’t a word?)
If I make up my own words,
I can make up my own definitions J
melt-y
[mel-tee] adjective
gooey, thoroughly messy, awesome
Enough with the wording,
let’s get to FROSTING!
Place your mashed potatoes
in a small Ziplock bag and snip off one corner (I didn't take a pic of my bag).
Pipe your mashed potatoes onto your cupcake in a “frosting”
pattern. No Ziplock Bags? No big. Just
smear the mashed potatoes on with a knife. You’ll still get the cupcake feel.
Top with some green onion “sprinkles.”
