I was recently challenged to come up with a recipe based on the colour Purple. I had no idea what I was going to make and was brainstorming for a few days. I finally came up with this little creation with inspiration from friends and the net. I loved these little meatloaf cupcakes with the roasted beetroot mash. They turned out great, loved all the different flavours I packed in! I was very happy with them and it was fun to make, I will definitely be making these again.
Hope you like my recipe for the Appliances Online British Ovens Rainbow Cookbook, check out their blog to see what other bloggers created for the other colors of the rainbow.
|
|
Recipe
Ingredients:
Meatloaf:
500g mince beef
400g mince turkey
1 red onion, chopped
2 tsp garlic powder
2 tsp smoked paprika
1 tsp salt
1 cup panko crumbs
1 1/2 teaspoon Worcestershire sauce
2 tablespoons minced fresh parsley
1/4 cup milk
2 eggs, lightly beaten
Meatloaf:
500g mince beef
400g mince turkey
1 red onion, chopped
2 tsp garlic powder
2 tsp smoked paprika
1 tsp salt
1 cup panko crumbs
1 1/2 teaspoon Worcestershire sauce
2 tablespoons minced fresh parsley
1/4 cup milk
2 eggs, lightly beaten
Glaze:
1/2 cup ketchup
1 tbsp brown sugar
1 tsp chipotle chilli sauce
Frosting:
3 medium potatoes, peeled & quartered
3 roasted beetroots
200 ml double cream
100g butter
Steps:
Preheat oven to 180C, quarter slice up 3 beetroots and place in a roasting tin. Roast for 30 minutes and let cool completely, remove skin, and blitz in a mini chopper. While the beetroot is roasting, make the mashed potato frosting. Place chopped potatoes in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain and return to pan. Add remaining "frosting" ingredients; mash to smooth consistency. While those are cooking, grease a 12 cup muffin tin. In a medium bowl, mix together all meatloaf ingredients with your hands until fully combined. Divide equally between the 12 muffin cups. In a small bowl, mix together all glaze ingredients and top each cupcake with about 1 teaspoon. Bake for 30 minutes. Rest for 5 minutes then remove from tin.
Preheat oven to 180C, quarter slice up 3 beetroots and place in a roasting tin. Roast for 30 minutes and let cool completely, remove skin, and blitz in a mini chopper. While the beetroot is roasting, make the mashed potato frosting. Place chopped potatoes in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain and return to pan. Add remaining "frosting" ingredients; mash to smooth consistency. While those are cooking, grease a 12 cup muffin tin. In a medium bowl, mix together all meatloaf ingredients with your hands until fully combined. Divide equally between the 12 muffin cups. In a small bowl, mix together all glaze ingredients and top each cupcake with about 1 teaspoon. Bake for 30 minutes. Rest for 5 minutes then remove from tin.
I have also submitted this to March's AlphaBakes hosted by
The More than Occasional Baker and Caroline Makes.
The More than Occasional Baker and Caroline Makes.
Oh my word. You have excelled yourself with these little beauties. Go, Mike, Go!
ReplyDeleteWow these look amazing!! So creative of you. Love the vibrant purple colour :) Looks really tasty too - would love to try one :) We would love you to submit these beauties to AlphaBakes as the letter this month is "M", more details here
ReplyDeletehttp://carolinemakes.blogspot.co.uk/2012/02/alphabakes-challenge-march-2012.html
That's a really unusual idea, do they really taste good? Very creative of you anyway! Thanks for entering it into Alphabakes :-)
ReplyDeleteThis is a very interesting recipe indeed! Looks fantastic with the lovely frosting! Amazing !
ReplyDelete