Happy April Fool’s Day! I have always wanted to come up with some grand Fool’s Day scheme but sadly all my tricks revolve around food. Sugar in the salt shaker, salt in the sugar bowl. Nothing too creative or mind blowing to say the least.
One year the Wild Boar, the kids and I happened to be in Mendocino on April Fool’s Day. We were staying in a Bed & Breakfast over looking the very cold, treacherous PacificOcean. We told the kids we were going to spend the day diving andattempting to catch a shark.
Abalone season had just openedand divers were everywhere. The boys, to our surprise, were ecstatic. At this point, the youngest did not even know how to swim but he was totally fine with diving into the water to catch a giant, man-eating, killer shark.
The scarier we made it seem, the more they wanted to go. I think the story was to the point that the shark might indeed rip our arms off that we finally said, “Ha-ha, April Fool’s!”
They cried. They were so mad. They wanted a shark and didn’t care what they had to do to get it. So needless to say, I’ll stick with food trickery. It’s less dramatic and far less disappointing when it doesn’t pan out.
So when the kids came home from school Monday afternoon they saw these cupcakes on the counter. My oldest hooligan thought they were carrot cake cupcakes and immediately took a bite. To his surprise, he bit into a Sausage Meatloaf Cupcake with Creamy Potato Frosting. This annoyed him but he laughed. I explained April Fool’s came a little early.
The kids are always amazed when I trick them, they think they know everything and I am of course clueless.
Anyway, these cupcakes are fun little ways to make the day special. These would also be perfect for Halloween.
Since we spentpart of yesterday traveling, the kids had a full and exciting day and went to bed late. They have forgotten today is April Fool’s since they will not be in school.
Of course, I have not forgotten.
I am getting up early this morning and cooking a full dinner….for breakfast. The kids were so exhausted last night they will sleep a little late and when theyawake, I will tell they got up just in time for dinner. They unknowingly slept the whole day.
I will also tell them they need to hurry up and eat because they have to shower and get ready for bed again! Ha! It’s the perfect plan.
They will be so mad. I can’t wait to see their little faces as I serve up a pot roast, potatoes, carrots and salad. I’m cackling just thinking about it. It’s cooking on low in my oven as we speak. It will be ready at 7 AM.
I am such a mean Mom.
However, let’s make the cupcakes together, I have some time before my roast is done….(insert maniacal laughter here)…
Here’s what you will need: Baking potatoes, Italian sausage, onion, bell pepper, heavy cream, butter, salt, plain breadcrumbs and eggs.
In a medium saucepan of salted water, bring the potatoes to a boil. Cook until tender, about 15 minutes, drain.
Using an electric mixer, beat the potatoes with 1/2 cup heavy cream, 2 Tablespoons butter and 1/2 teaspoon salt until smooth. Keep warm and set aside.
Meanwhile, in a large skillet, cook the 1-1/4 pounds sausage over medium-high heat, breaking up the meat, until barely pink, 3-4 minutes. Using a slotted spoon, transfer to a large bowl. Discard any excess grease and return to medium heat.
Add the onion and bell pepper and cook, stirring, until softened, about 4 minutes. Add to the sausage and let stand for 5 minutes.
Using your hands combine 1-1/4 cups plain breadcrumbs, sausage mixture and 2 eggs, breaking up any large pieces. Season with salt.
Fill each foil-lined muffin cup with sausage mixture (flat to the top). Bake until browned, about 20-30 minutes. Let cool for 10 minutes and transfer to a platter.
Fill a pastry bag fitted with a star tip (or resealable plastic bag with a corner cut off) with the mashed potatoes and pipe onto each cupcake.
Garnish with some chopped parsley and freshly ground pepper.
I’m sure you can trick someone with these.
It sort of looks like cake with a cream cheese frosting? He-he…I hope you don’t get tricked!
Sausage Meatloaf Cupcakes with Creamy Mashed Potato Frosting
Ingredients
- 2 baking potatoes, peeled and quartered
- 1-1/4 pounds sweet or Italian sausage, bulk, casings removed
- 1 onion finely chopped
- 1 red or yellow bell pepper, finely chopped
- 1/2 cup heavy cream
- 2 Tablespoons butter
- 1-1/4 cups breadcrumbs
- 2 large eggs
- salt and pepper
- parsley for garnish
Directions
- In a medium saucepan of salted water, bring the potatoes to a boil. Cook until tender, about 15 minutes, drain.
- Using an electric mixer, beat the potatoes with heavy cream, butter and 1/2 teaspoon salt until smooth. Keep warm and set aside.
- Meanwhile, in a large skillet, cook the sausage over medium-high heat, breaking up the meat, until barely pink, 3-4 minutes. Using a slotted spoon, transfer to a large bowl. Discard any excess grease and return to medium heat.
- Add the onion and bell pepper and cook, stirring, until softened, about 4 minutes. Add to the sausage and let stand for 5 minutes.
- Using your hands combine breadcrumbs, sausage mixture and eggs, breaking up any large pieces. Season with salt.
- Fill each foil-lined muffin cup with sausage mixture (flat to the top). Bake until browned, about 20-30 minutes. Let cool for 10 minutes and transfer to a platter.
- Fill a pastry bag fitted with a star tip (or resealable plastic bag with a corner cut off) with the mashed potatoes and pipe onto each cupcake.
- Garnish with chopped parsley and freshly ground pepper.
One Year Ago: Butterscotch Apple Cake
