These protein cupcakes are quite deceiving… I made them today and I was so pleased with how they turned out.
I saw a beef and 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!
Nutrient Density Hacks:
Add bone marrow to your sweet potato mash.
Mix up greens into your meat mix.
Use fresh herbs in your cooking.
Use bone broth as a sauce base.
Use unrefined salts.
These little protein cupcakes are truly a savory treat! They are a flavorful as they are colorful and perfect for celebrations when most dessert recipes are off the table for dietary or health reasons.
Curried Turkey & Bacon Cupcakes
- Prep Time: 35
- Cook Time: 25
- Total Time: 60
- 1lb ground dark meat turkey
- 2 slices bacon, I use Penderson’s Natural Farms
- 2 tsp AIP curry mix: turmeric, ginger, cinnamon, onion, garlic)
- 1/2 tsp pink Himalayan salt
- 1/4 cup coconut milk yogurt or coconut cream
- 2 medium Okinawa sweet potatoes
- 5 garlic cloves
- 1 tbsp bacon fat
- 2 tbsp coconut cream
- 1 tsp beef gelatin
- 1/2 tsp salt
- 7 asparagus spears
- Bring a pot of water to boil & preheat the oven to 375F
- Peel potatoes & garlic cloves.
- Add potatoes & garlic to the boiling water, let them boil until tender.
- It will take about 30 minutes, in that time prep the rest of the dish.
- Mince bacon.
- In a large bowl mix together turkey, seasoning, coconut yogurt, salt & bacon.
- Grease a muffin tin, just 6-7 molds.
- Distribute turkey mix evenly in the 6 or 7 cups, fill them up to the top.
- Bake for 20 minutes, or until internal temperature reads 165F
- At this time also put asparagus in the oven on a skillet with a little oil.
- Remove turkey & asparagus from oven.
- When potatoes are tender, drain all the water.
- Add potatoes, garlic cloves, bacon fat, coconut cream & salt to the bowl of a stand mixer.
- Whip with paddle attachment until smooth.
- Carefully remove meat from molds, use a spatula to make them budge,if necessary.
- To decorate them, fill a piping sleeve, fitted with the large star tip with mashed potatoes.
- In a circular motion, while applying equal pressure to the piping bag, “frost” your meat cakes.
- Garnish with asparagus tips!