Cupcakes for dinner? Fried eggs for dessert? Only on April Fool’s Day. This was so fun to do for the kids. Kirsten helped me make the meatloaf cupcakes, so she wasn’t too easily fooled. She did love the fried egg for dessert though. The “cupcakes” are actually delicious too. I’d definitely make them again. Here’s the recipes:

meatloaf cupcakes with mashed potato frosting:

INGREDIENTS

For the “cupcake”:
1 lb lean ground beef
1/2 can peas and carrots
1/2 small onion, diced
3/4 cup breadcrumbs
1/3 cup milk
1/4 cup shredded parmesan
2 eggs
Salt and pepper

For the “frosting”:
1 box instant mashed potatoes (2 pouches)
Milk, per package instructions
Butter, per package instructions
Beet juice from canned beets

To garnish:
chives, finely diced

for the “cupcake”:

Preheat oven to 350F.

Soak the breadcrumbs in the milk and set aside.

Mix all ingredients for the cupcake in a large bowl until an even consistency is reached.

Place meat mixture in greased muffin tins and bake until brown and shrunken away from the sides, about 20-25 minutes. Remove from tin and cool on rack.

For the “frosting”:

Prepare one sachet of instant mashed potatoes according to package instructions. To prepare the other, substitute beet juice from canned beets for the water called for in the instructions. Allow to cool.

Transfer each batch of mashed potato into a separate pastry bag (or Ziploc bag with a snipped-off corner) with your favourite pastry tip. Pipe onto cupcakes and decorate with diced chives.

recipe adapted from Fine Furious Life via Unfork.com

You don’t really need a recipe for the fried egg dessert. It’s just vanilla yogurt and 1/2 canned peach. So cute and the kids loved it!