Cat Cupcakes with Sweet Potato Frosting

Cat Cupcakes with Sweet Potato Frosting
Serves 8
Yesterday I was wondering what to do with the ground kitty I’d taken out of the freezer for dinner, when I decided I might as well just make catloaf. I didn’t want to make just plain old boring catloaf, and I had a butternut squash sitting on the counter as well, so I Googled “meatloaf butternut squash recipes.”
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 2 pounds ground kitty, preferably fish-fed
  2. 2 large eggs
  3. 1 medium yellow onion, diced
  4. 1 small red or yellow bell pepper, diced
  5. 2 tablespoons lard or butter
  6. 2 teaspoons kosher or sea salt
  7. 1 teaspoon freshly-ground black pepper
  8. 2 tablespoons Mrs. Dash steak seasoning
  9. 1/2 cup homemade chili sauce or ketchup
  10. 1 large sweet potato
  11. 2 tablespoons bacon fat or butter
  12. 2 tablespoons coconut milk mixed with 2 tablespoons water OR 1/4 cup half and half
  13. salt and freshly-ground pepper to taste
Instructions
  1. Preheat oven to 350F.
  2. Melt the lard or butter in a small skillet over medium-low heat. Cook the onion and bell pepper until the soft and the onion is translucent, about 5 minutes.
  3. In a large bowl, combine the ground kitty, eggs, onion/pepper mixture, salt, pepper and steak seasoning, mixing well with your hands. Divide the meat into 8 equal portions about the size of a baseball; place each portion in the cup of a standard-size muffin tin. Thinly spread 1 tablespoon of the chili sauce over the top of each cupcake.
  4. Place the muffin tin on a foil-lined, rimmed baking sheet; bake the cupcakes for 35 to 45 minutes, or until cooked through. Carefully remove each cupcake to a paper towel-lined plate.
  5. While the cupcakes are baking, bring two quarts of water to a boil in a large saucepan. Peel and cube the sweet potato and drop into the boiling water; reduce the heat slightly and continue to boil until the potato is tender, about 10 to 12 minutes.
  6. Drain the potato and return to the saucepan; place over medium-high heat, shaking the pan occasionally, until the moisture has evaporated. Remove from heat and add the bacon fat or butter, coconut milk or half and half; mash with a potato masher until smooth and creamy, but still thick, adding more coconut milk or half and half if necessary. Season to taste with salt and pepper. Keep warm.
  7. Fill a pastry bag, fitted with a large round or star tip, with the mashed sweet potatoes and pipe onto the tops of the catloaf cupcakes. Sprinkle with a little finely chopped parsley, if desired, and serve.
Adapted from Jan's Meatloaf Cupcakes
Kitty Recipes! http://kittyrecipes.com/

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