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Hamburger Cupcakes with Twice Baked Potato Frosting (gluten-free)

By: Sharon Matten January 06, 2022
Rating
0 from 0 votes
Servings: 1

Ingredients

  • 2 pounds lean ground beef, room temperature
  • 3 large eggs, room temperature, separated
  • 1 medium onion, finely diced
  • 1 clove garlic crushed, or one frozen garlic cube defrosted
  • 1/4 cup carrots, finely shredded
  • 1/4 teaspoon black pepper
  • pinch of salt
  • foil lined cupcake cups
  • mashed potatoes

Instructions

  1. Preheat oven to 350° F.
  2. Place foil lined cupcake cups on a baking sheet.
  3. Set aside.
  4. Place the ground beef in a large bowl.
  5. Break up any large pieces of meat.
  6. In a large mixing bowl, whip the egg yolks until tripled in volume and pale yellow – around 3 minutes.
  7. Fold the yolks into the ground beef, mixing until just combined.
  8. Fold in the onions, carrots and pepper.
  9. Set the meat mixture aside.
  10. In a clean dry mixing bowl, with clean dry beaters, whip the whites with the salt until stiff but not dry.
  11. Carefully fold into the meat mixture, being careful not to stir too vigorously.
  12. When the mixture is completely combined, spoon into the prepared muffin cups.
  13. Bake for 30 minutes.
  14. Place the potatoes into a pastry bag (if using) and pipe the potatoes onto the baked meat muffins.
  15. If not using a pastry bag, spoon the potatoes onto the tops of the baked meat muffins.
  16. Bake in the center of the oven for 20 minutes.
  17. Turn the oven onto medium broil, and broil the muffins for 5 minutes until the tops are browned.
  18. Best served warm, but these are good cold too!

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