turkey cupcakes with cauliflower frosting

I came home from a looooooooong day of work and found two packages of ground turkey defrosting on the counter. I asked my husband what he planned for dinner, and his response was “ummmmmmm”. So I quickly jumped on Pinterest and did my thing. You know, the thing where I look at 700,000 recipes (ok maybe that’s an exaggeration), then mash (pun intended) a few of them together and tweak them until I am happy. I was about to make boring old meatballs, when I decided to be the “fun mom” tonight.

I fully expected my kids to complain, whine, refuse to try it. Why? Well, while I was cooking they came in a few times complaining about ingredients I had out (mainly spinach and then my younger guy totally thought I was making mashed potatoes, and he hates all thing potato). I had adopted the “this is dinner. eat it, don’t eat it, I don’t care. I am not making anything else so deal.” attitude. And to my pleasant surprise (aka complete and utter SHOCK) they loved it. Like legit LOOOOOOOVED it. So here’s to trying something fun and having it be a raging success! Go me!

PS – we added some Sriracha to the adult versions for some extra flavor. As my husband put it “this dinner was MADE for sriracha”, so I think he liked it.

 

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TURKEY CUPCAKES:

2 lbs organic ground turkey

1/4 finely chopped yellow onion

2 tbsp. minced garlic

1 tsp. oregano

2 tsp. red pepper flakes

pink Himalayan sea salt & ground pepper to taste

1 tbsp. chili infused oil

1 tbsp. garlic infused oil

2 cups finely chopped fresh spinach

1/3 cup chicken broth

2 tbsp. Worcestershire sauce

1 cup gluten free breadcrumbs

1 large egg

 

 

Preheat oven to 375 degrees F. Spray a cupcake pan with avocado oil cooking spray.

In a frying spray, add the two infused oils, onion, garlic, oregano, red pepper flakes, salt & pepper. Sauté until onion is soft (~5 min). Add chopped spinach and sauté another 5 min. Add chicken broth and Worcestershire sauce, cook on medium heat until the liquid boils down. Set aside to cool.

Mix ground turkey, egg & breadcrumbs in a large bowl. Add salt & pepper. Add onion/spinach mixture and use hands to mash together. Add one handful of meat mixture to muffin cups (do not press down).

Cook turkey cupcakes for ~30min or until internal temperature is 160 degrees F.

 

 

CAULIFLOWER FROSTING:

1 small cauliflower, chopped into small pieces

2 tsbp. butter (or ghee butter if dairy free / olive oil if vegan)

1 tbsp. minced garlic

salt & pepper to taste

 

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Place chopped cauliflower in a pot and fill to just over cauliflower with water. Boil until very soft. Drain well. Put back into pot. Add butter (or butter substitute), salt & pepper. Use an immersion blender to cream the cauliflower to the consistency of frosting.

With an ice cream scoop, add “frosting” to the turkey cupcakes. Garnish and enjoy!

 

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