April Fool's Cupcake
April Fool's Cupcakes
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

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.

Course: Main Course
Servings: 12 "cupcakes"
Author: Kristi
  • 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
  1. Preheat the oven to 375°. Spray a muffin tin with canola cooking spray.

  2. 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.

  3. 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.