Meat Cupcakes
These meat cupcakes combine savory goodness with a fun, portable shape, making them a hit for both kids and adults. They're a creative way to enjoy protein-rich meals without the fuss of traditional cooking.
- Time
- 30 min active · 60 min total
- Yield
- 5 pieces
- Steps
- 5
Ingredients
- Ground chicken 500 g
- Chicken egg 1 pcs
- Milk 100 ml
- White bread 500 g
- Onion 100 g
- Chicken spices to taste
- Button mushrooms 150 g
- Hard cheese 100 g
- Refined sunflower oil 2 tbsp
- Salt to taste
- Ground black pepper to taste
For serving
- Potato optional
- Butter optional
Directions
Prep
Conveniently arrange the ingredients. Peel the onion.
1
Prepare the meat mixture for the meat cupcakes. Cut the loaf into small pieces and soak in milk for 10 minutes. Chop the onion. Mix the ground meat, squeezed loaf, onion, egg, salt, and spices. Mix well.
2
Prepare the filling for the cupcakes. Slice the mushrooms thinly and fry in vegetable oil in a pan for 7-10 minutes. Add salt and pepper to taste. Grate the cheese. Mix the fried mushrooms with the grated cheese.
3
Form the cupcakes. Take molds and place balls of the meat mixture in them, spreading it along the sides. Leave indentations for the filling. Place the filling inside. Cover with a piece of the meat mixture and seal the edges well. Preheat the oven to 180 degrees. Bake the meat cupcakes for 30-35 minutes.
Make an impression
Garnish the finished cupcakes with mashed potato piped from a pastry bag. Boil the potato for 20-25 minutes, mash it, and season with butter. Fill the pastry bag with the finished puree and pipe a beautiful top onto the meat cupcakes.
