This recipe for April Fool’s Cupcakes originally appeared in the April 2009 edition of the Eating With Food Allergies Newsletter. This dish is fit for a fun April Fool’s dinner and is dairy free, egg free, soy free, wheat/gluten free, peanut free, tree nut free, fish free, and shellfish free (no foolin’).
There’s more to these April Fool’s Cupcakes than meets the eye! An individual portion of meatloaf is topped with mashed potato “frosting”. Show your family that you have some tricks up your sleeve this April Fool’s Day by serving up these savory “cupcakes”. They are easy to make, tasty and you’ll have almost as much fun making them as you do watching your kids’ reaction when you tell them they’re having cupcakes for dinner!
Happy April 1st!
These meatloaf cupcakes are topped with mashed potatoes and sea salt sprinkles and are the perfect April Fool's dinner. This recipe is free of dairy, egg, soy, wheat/gluten, peanuts, tree nuts, fish, and shellfish.
- 1 tablespoon flaxseed meal
- 3 tablespoons warm water
- 1 pound lean ground beef
- 1/2 cup onion minced
- 1/4 cup rice milk
- 1/3 cup rolled oats
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon pepper
Preheat the oven to 375°. Spray a muffin tin with canola cooking spray.
Combine the flax seed meal and warm water; set aside for about 10 minutes. Combine all of the ingredients, including the flax seed meal mixture in a mixing bowl; mix well. Measure 1/4 cup portions and place them into the muffin tin. Bake in preheated oven for 30 minutes or until cooked through.
Top with mashed potato "frosting" (to save time, try instant mashed potatoes). For sprinkles, place 2 tablespoons sea salt in a small container and add a drop or two of food coloring, stirring and adding color until the desired color is obtained. Sprinkle over the potato "frosting". To serve, place in paper cupcake liners.