Let them eat (non)cake!

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January 30, 2012 by Amie M

One of my best friends just hit a major milestone birthday. And she would kill me if I said how old she is. But I will give you a clue, Kim turned an age that rhymes with “dirty” on Wednesday.

(Photo credit: Rashaad Bhamjee)

Look at her! You would never guess she is “Dirty” years old! Kimmie, I love you. And I love how crazy you are about P90X, switchkick competitions, our non-girlie-girl-talk. I’m sorry we didn’t get to play that awesome game of Assassin Saturday night, but we will give it a shot in June!

(Photo credit: Rashaad Bhamjee)

Since Kim is such a Tony Horton Hottie, she also sticks to the diet requirements of her workout to look as fiiine as she does. Last year for her (what will I call it?) “Not-Quite-Dirty” birthday cake, a few of our friends made her this awesome meat cake. Vanessa made a giant meat patty. Kate frosted the hunk with mashed potatoes, and iced out the rest with ketchup, and green beans as candles! This was our lunch, for a couple days, at school. It was yummy.

This year, I knew I couldn’t top that cake, so I tried my own little thing. Mom gave me the idea, and she will get peeved if I don’t give her credit. So Mom, here is your credit. You are awesome, too.

To make my creation of potato cupcakes (which I am certain someone else could have done before, but I’d like to take the credit for them being used as a birthday celebration tool) start off with half a potato to 2/3 of a potato per cupcake you want to make.

Chop them up, throw them in a big pot, and boil.

While boiling your potatoes, get the rest of your ingredients ready. Shred some cheese.

With some defrosted bacon, slice it up crosswise. This makes the bacon bits cook faster, and crisp better than waiting for a whole strip to cook, and then cut.

Fry them up. Looks like guts.

Mince 3 cloves garlic (for the potatoes). I used my cool garlic plate the in-laws brought back from their little en-provence vacance last year.

Once potatoes are fork tender, drain. My quick tip for draining giant pots: thread a towel through the handle on your pot lid, then over the pot side handles. Pull the lid slightly back with the towel through the handle, tip, and drain. This way your hands don’t get scalded by steam from holding the lid on, and the towel on the sides keeps your hands safe from the hot pot.

After drained, mash them up. They don’t have to be perfect here, just good enough.

Add in your garlic.

Half a cup of milk. Tablespoon of margarine.

Then using a hand mixer, whip. You want them to be as smooth as possible. You will be piping the potatoes to make everything look pretty, and the more lumps and chunks, the more headaches and swearing. Not that I swear, I swear.

While the potatoes cool a little bit, check on that bacon.

Then scoop up the goop and put into a piping bag. I used a medium size tip (not sure of the number) normally used for making rosettes.

Pipe out into foil cupcake liners about a third full.

Place some shredded cheese on top.

Pipe on top of shredded cheese. The inner pipings can be as messy as you want them to be. The making the cupcake pretty comes next.

After you’ve made your potato base, start filling in the side of the liner, making rosettes along the edge.

Continue making rosettes going up, until you make a cute little mound that looks convincingly like buttercream frosting on a real cupcake.

Arrange your foil liners on a baking sheet.

Your bacon (you forgot about it on the stove, didn’t you?) should be done and drained by now. It’s crazy how small a pound of bacon fries down to.

Sprinkle the bacon sprinkles on top. Add a little chopped green onions too. Bake at 350F for 15-20 minutes, or until golden on the tips. Add more bacon, and fresh green onions. Serve with more bacon and green onions on the side, and sour cream too.

Kim loved them!

Never mind Paul. He was stuffed from supper, and almost passed out from fullness.

So the recipe recap:

2/3 of a potato per cupcake. I did a dozen cupcakes, so 7 potatoes

1 lb bacon

3 garlic cloves

1/2 c. milk

1T margarine or butter

1 c. shredded cheese

1 bunch of green onions

foil cupcake liners

Boil potatoes until fork tender. Drain. Mash.

Mince garlic, add with milk and margarine to potatoes. Whip until smooth. Let cool.

Fry chopped bacon.

Place in piping bag with your fave buttercream tip’s backup. Pipe potatoes into cupcake liners, 1/3 to 1/2 full. Place 1/2T of cheese on top. Pipe rest of liner full. Clean edges and top with frosting tip.

Decorate with bacon.

Bake at 350F for 15-20 minutes. Add more bacon and green onions on top before serving. Serve with sour cream.


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