Surprise your family with this April Fools’ treat.
Imagine the giggles and grins when you pull this April Fools’ Day joke on your family. Call your family to dinner and watch everyone’s confusion when they see cupcakes on their plates—as the main course! You’ll get the last laugh when they take a bite, only to discover you’ve pulled off a sneaky April Fools’ joke. These cupcakes aren’t cake at all but delicious meatloaf, hiding lean beef, whole wheat and a dose of carrots inside, as well as mashed potatoes piped on top like frosting.
April Fools’ Meatloaf Cupcakes
Serves 6 (Makes 12 meatloaf muffins)
Prep time: 25 minutes
Cook time: 40 minutes
For the meatloaf:
2 lbs. lean ground beef
¾ cup whole wheat breadcrumbs
½ cup finely chopped carrots
1 envelope onion soup mix
¾ cup water
1/3 cup ketchup
For the mashed potato “frosting:”
4 medium Idaho russet potatoes, washed and peeled
4 Tablespoons unsalted butter
½ cup skim milk, heated
Salt and pepper, to taste
1. Preheat oven to 350° F.
2. Place beef, breadcrumbs, carrots, onion soup mix, eggs, water and ketchup in a large bowl. Using your hands, mix all the ingredients together until well incorporated.
3. Spray each cup of a muffin tin with nonstick cooking spray.
4. Fill each muffin cup with ½ cup of the meat mixture.
5. Bake 40 minutes, or until meat pulls away from the side of the muffin cup.
6. As meatloaf muffins are baking, cut the peeled potatoes into 1-inch pieces. Place in a saucepan with just enough water to cover the top of the potatoes. Cook over medium-high heat, bringing to a boil. Continue cooking, approximately 10 minutes, or until potatoes are tender when pierced with a fork.
7. Drain water from cooked potatoes. Add butter, skim milk and salt and pepper to potatoes and using a handheld mixer, beat together on medium speed until smooth.
8. Place smooth mashed potatoes into a large piping bag fitted with a large star tip. Remove meatloaf muffins from muffin tin and place in paper muffin cups on a serving platter. Gently pipe the potatoes onto meatloaf muffins, creating an iced cupcake effect. Serve warm.
Written and photographed by Kristen Doyle