Mince Cupcakes with Mashed Potato Icing

Mince Cupcakes with Mashed Potato Icing

This recipe is a delicious and creative way to delight your family with a twist to mash and meatballs. Best served with pasta.

Ingredients

For the mince muffins

  • 1 Knorrox stock cube tomato onion
  • 2 to 3 tablespoons boiling water as needed
  • 2 tablespoons oil
  • 1 cup onion diced
  • 1 teaspoon garlic crushed
  • 1 ml Robertsons black pepper to taste
  • 1 ml salt to taste
  • 1/4 cup parsley chopped
  • 1 cup breadcrumbs
  • 1/3 cup milk
  • 1 egg
  • 500 g beef mince
  • 6 cubes cheddar cheese (optional)
  • parsley for garnish

For the tomato sauce

  • 1 tin chopped tomato
  • 1 onion chopped
  • 1 clove garlic chopped
  • 1 Knorrox stock cube Tomato & Onion
  • 1/2 teaspoon Robertsons dried oregano (origanum)
  • 1 cup water

For the smashed potatoes

  • 5 potatoes peeled quartered
  • 2 tablespoon butter
  • 1 cup milk

Directions

For the tomato sauce:

  1. Fry the onion in a little oil until translucent then add the tinned tomato, 1 cup water and the Knorrox stock cube and origanum

  2. Simmer for about 15 – 20 minutes. Season with salt and pepper to taste.

For the mince muffins:

  1. Preheat the oven to 180 degrees. Grease 6 muffin tins.

  2. Heat 1 tbsp oil in a pan and fry the onion and garlic until soft. Stir in the pepper & salt and then transfer the mixture into a large bowl.

  3. Pour the breadcrumbs, milk, and parsley into a bowl.

  4. Add in the eggs, beef mince.

  5. In a small bowl mix 1 Knorrox stock cube with 2-3 tbsp of boiling water until a smooth paste is formed and add this to the mince mixture

  6. Mix everything together until well combined.

  7. Divide the mixture into 6 equal portions. Form each portion into a ball, then flatten out. Place a cube of cheese in the centre and roll back into a ball.

  8. Pat down into a greased muffin tin, filling the tin with the mixture and leaving the top domed.

  9. Bake for 15-20 minutes, or until the mince is fully cooked.

For the mashed potatoes:

  1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.

  2. Warm milk and butter together until the butter is melted. Using a potato masher, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste. Allow to cool slightly before spooning the mashed potatoes into a piping bag.

For serving:

  1. Remove muffins from tins - run a knife along the inside of each tin and use a spoon to help lift them out. Pipe the smooth mashed potatoes on top of each muffin and garnish with a bit of parsley.

  2. Serve topped with the tomato sauce, crisp green beans and carrots. ENJOY!

 
            

For the mince muffins

  • 1 Knorrox stock cube tomato onion
  • 2 to 3 tablespoons boiling water as needed
  • 2 tablespoons oil
  • 1 cup onion diced
  • 1 teaspoon garlic crushed
  • 1 ml Robertsons black pepper to taste
  • 1 ml salt to taste
  • 1/4 cup parsley chopped
  • 1 cup breadcrumbs
  • 1/3 cup milk
  • 1 egg
  • 500 g beef mince
  • 6 cubes cheddar cheese (optional)
  • parsley for garnish

For the tomato sauce

  • 1 tin chopped tomato
  • 1 onion chopped
  • 1 clove garlic chopped
  • 1 Knorrox stock cube Tomato & Onion
  • 1/2 teaspoon Robertsons dried oregano (origanum)
  • 1 cup water

For the smashed potatoes

  • 5 potatoes peeled quartered
  • 2 tablespoon butter
  • 1 cup milk

For the tomato sauce:

  1. Fry the onion in a little oil until translucent then add the tinned tomato, 1 cup water and the Knorrox stock cube and origanum

  2. Simmer for about 15 – 20 minutes. Season with salt and pepper to taste.

For the mince muffins:

  1. Preheat the oven to 180 degrees. Grease 6 muffin tins.

  2. Heat 1 tbsp oil in a pan and fry the onion and garlic until soft. Stir in the pepper & salt and then transfer the mixture into a large bowl.

  3. Pour the breadcrumbs, milk, and parsley into a bowl.

  4. Add in the eggs, beef mince.

  5. In a small bowl mix 1 Knorrox stock cube with 2-3 tbsp of boiling water until a smooth paste is formed and add this to the mince mixture

  6. Mix everything together until well combined.

  7. Divide the mixture into 6 equal portions. Form each portion into a ball, then flatten out. Place a cube of cheese in the centre and roll back into a ball.

  8. Pat down into a greased muffin tin, filling the tin with the mixture and leaving the top domed.

  9. Bake for 15-20 minutes, or until the mince is fully cooked.

For the mashed potatoes:

  1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.

  2. Warm milk and butter together until the butter is melted. Using a potato masher, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste. Allow to cool slightly before spooning the mashed potatoes into a piping bag.

For serving:

  1. Remove muffins from tins - run a knife along the inside of each tin and use a spoon to help lift them out. Pipe the smooth mashed potatoes on top of each muffin and garnish with a bit of parsley.

  2. Serve topped with the tomato sauce, crisp green beans and carrots. ENJOY!

 
                    

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