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Kufta Cupcakes with Mashed Celeriac Frosting

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Ingredients

Adjust Servings:
500 gr Ground Beef
1 medium Red onion
1 medium Carrot
2 tsp Dried thyme
1/2 tsp Allspice
1 tsp Garlic powder
1 tsp Sea salt
2 Large eggs
For the frosting:
300 gr Celeriac
1/2 cup Almond milk
1/4 tsp Sea salt
50 gr Tomato sauce
2 tsp Dried mint for garnish

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Kufta Cupcakes with Mashed Celeriac Frosting

Features:
  • Dairy free
  • Gluten Free
  • Low carb
  • Paleo

Everything tastes better in miniature form!

  • 40 min
  • Serves 8
  • Easy

Ingredients

  • For the frosting:

Directions

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Preheat your oven to 180 ° C/350°  F.

Grate the onion using microplane  and carrot using big teeth of box grater straight into a large bowl. Add remaining meatloaf ingredients. Use your hands to combine them all well.

Scoop up ½ cup of mince and use your hands to form a rough ball shape. Press into the silicone muffin pan. The surface should be a slight dome shape.Repeat with remaining mince. It should make about 8.

Bake for 20-25 minutes until browned on top. Remove from oven.

While muffins are in the oven peel and dice celeriac.  Boil until soft but not waterlogged.

Drain, then add  ½ cup of almond milk. Mash using a potato masher or blender until smooth. Add extra milk if you need it. The mash needs to be creamy but stiff enough to hold its shape when piped or piled onto the cupcakes.

Smear some of tomato sauce on each cupcake and top with mashed celeriac by piping it on. Serve with a sprinkle of dried mint.

Steps

1
Done

Preheat your oven to 180 ° C/350° F.

2
Done

Grate the onion using microplane and carrot using big teeth of box grater straight into a large bowl. Add remaining meatloaf ingredients. Use your hands to combine them all well.

3
Done

Scoop up ½ cup of mince and use your hands to form a rough ball shape. Press into the silicone muffin pan. The surface should be a slight dome shape.Repeat with remaining mince. It should make about 8.

4
Done

Bake for 20-25 minutes until browned on top. Remove from oven.

5
Done

While muffins are in the oven peel and dice celeriac. Boil until soft but not waterlogged.Drain, then add ½ cup of almond milk. Mash using a potato masher or blender until smooth. Add extra milk if you need it. The mash needs to be creamy but stiff enough to hold its shape when piped or piled onto the cupcakes.

6
Done

Smear some of tomato sauce on each cupcake and top with mashed celeriac by piping it on. Serve with a sprinkle of dried mint.

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