Curried Turkey & Bacon Cupcakes


I made this today, and I was so pleased with how they turned out. I saw a beef & garnet potato cupcake on the Whole30 feed a month ago & I’ve been wanting to make something of the sort since. Today was as good a day as any, especially since I’m hosting the Autoimmune Paleo Instagram page. What a fun AIP meal! It’s not as time consuming as it looks & it’s enticing for the whole family, especially the little ones. I know my three year old was so excited about eating “the purple” that he didn’t even pause to notice he was actually eating a vegetable!

Another great thing about recipes like these is that you can pack them will all sorts of goodies, really get bang for you buck in the nutrient density department. A few ways to do that: adding bone marrow to your mash, greens and/or beef gelatin to the meat!

These little protein treats are a flavorful as they are colorful. Enjoy!

Curried Turkey & Bacon Cupcakes
Write a review
Prep Time
35 min
Cook Time
25 min
Total Time
1 hr
Prep Time
35 min
Cook Time
25 min
Total Time
1 hr
1895 calories
95 g
506 g
112 g
134 g
43 g
995 g
3302 g
33 g
1 g
56 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1895
Calories from Fat 994
% Daily Value *
Total Fat 112g
Saturated Fat 43g
Trans Fat 1g
Polyunsaturated Fat 22g
Monounsaturated Fat 34g
Cholesterol 506mg
Sodium 3302mg
Total Carbohydrates 95g
Dietary Fiber 15g
Sugars 33g
Protein 134g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1lb ground dark meat turkey
  2. 2 slices bacon, I use Penderson's Natural Farms
  3. 2 tsp AIP curry mix: turmeric, ginger, cinnamon, onion, garlic)
  4. 1/2 tsp pink Himalayan salt
  5. 1/4 cup coconut milk yogurt or coconut cream
  6. 2 medium Okinawa sweet potatoes
  7. 5 garlic cloves
  8. 1 tbsp bacon fat
  9. 2 tbsp coconut cream
  10. 1 tsp beef gelatin
  11. 1/2 tsp salt
  12. 7 asparagus spears
  1. Bring a pot of water to boil & preheat the oven to 375F
  2. Peel potatoes & garlic cloves.
  3. Add potatoes & garlic to the boiling water, let them boil until tender.
  4. It will take about 30 minutes, in that time prep the rest of the dish.
  5. Mince bacon.
  6. In a large bowl mix together turkey, seasoning, coconut yogurt, salt & bacon.
  7. Grease a muffin tin, just 6-7 molds.
  8. Distribute turkey mix evenly in the 6 or 7 cups, fill them up to the top.
  9. Bake for 20 minutes, or until internal temperature reads 165F
  10. At this time also put asparagus in the oven on a skillet with a little oil.
  11. Remove turkey & asparagus from oven.
  12. When potatoes are tender, drain all the water.
  13. Add potatoes, garlic cloves, bacon fat, coconut cream & salt to the bowl of a stand mixer.
  14. Whip with paddle attachment until smooth.
  15. Carefully remove meat from molds, use a spatula to make them budge,if necessary.
  16. To decorate them, fill a piping sleeve, fitted with the large star tip with mashed potatoes.
  17. In a circular motion, while applying equal pressure to the piping bag, "frost" your meat cakes.
  18. Garnish with asparagus tips!
The Castaway Kitchen