Turkey and Mashed Potato Cupcakes

Pocket

Transform cupcakes from sweet to savoury with this bite-sized recipe perfect for little hands.

You'll Need

Prep and Cook

Place the ground turkey, panko, egg yolk, mustard, jelly, sage, salt and pepper in a large mixing bowl, and mix together with your hands until all of the ingredients are combined.
Lightly spray a muffin tin with non-stick spray. Press the meat mixture into the muffin cups, filling to the top.
Bake for 15 to 18 minutes, or until completely cooked through.
While the muffins are cooking, bring a pot of salted water to a boil and cook the potatoes until they are fork tender, about 15 minutes.
Drain the potatoes and mashed them with milk and butter, making them as smooth as possible.
Remove the muffins from the oven and allow to cool slightly. Take the muffins out of the baking pan and place them on a platter. Top with a dollop of potoatoes (or pipe the potatoes on using a piping bag) and then garnish with a sprinkling of sage and a fresh cranberry.

Good to Know: These can be made in advance. To serve, place the ‘cupcakes’ on a baking sheet and warm in a 350°F oven for 10 minutes.