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Curried Turkey & Bacon Cupcakes


I made this today, and I was so pleased with how they turned out. I saw a beef & garnet potato cupcake on the Whole30 feed a month ago & I’ve been wanting to make something of the sort since. Today was as good a day as any, especially since I’m hosting the Autoimmune Paleo Instagram page. What a fun AIP meal! It’s not as time consuming as it looks & it’s enticing for the whole family, especially the little ones. I know my three year old was so excited about eating “the purple” that he didn’t even pause to notice he was actually eating a vegetable!

Another great thing about recipes like these is that you can pack them will all sorts of goodies, really get bang for you buck in the nutrient density department.  A few ways to do that: adding bone marrow to your mash, greens and/or beef gelatin to the meat!

 

These little protein treats are a flavorful as they are colorful. Enjoy!

 

Yields Makes 6-7

Curried Turkey & Bacon Cupcakes

35 minPrep Time

25 minCook Time

1 hrTotal Time

Save Recipe

Ingredients

  • 1lb ground dark meat turkey
  • 2 slices bacon, I use Penderson's Natural Farms
  • 2 tsp AIP curry mix: turmeric, ginger, cinnamon, onion, garlic)
  • 1/2 tsp pink Himalayan salt
  • 1/4 cup coconut milk yogurt or coconut cream
  • 2 medium Okinawa sweet potatoes
  • 5 garlic cloves
  • 1 tbsp bacon fat
  • 2 tbsp coconut cream
  • 1 tsp beef gelatin
  • 1/2 tsp salt
  • 7 asparagus spears

Instructions

  • Bring a pot of water to boil & preheat the oven to 375F
  • Peel potatoes & garlic cloves.
  • Add potatoes & garlic to the boiling water, let them boil until tender.
  • It will take about 30 minutes, in that time prep the rest of the dish.
  • Mince bacon.
  • In a large bowl mix together turkey, seasoning, coconut yogurt, salt & bacon.
  • Grease a muffin tin, just 6-7 molds.
  • Distribute turkey mix evenly in the 6 or 7 cups, fill them up to the top.
  • Bake for 20 minutes, or until internal temperature reads 165F
  • At this time also put asparagus in the oven on a skillet with a little oil.
  • Remove turkey & asparagus from oven.
  • When potatoes are tender, drain all the water.
  • Add potatoes, garlic cloves, bacon fat, coconut cream & salt to the bowl of a stand mixer.
  • Whip with paddle attachment until smooth.
  • Carefully remove meat from molds, use a spatula to make them budge,if necessary.
  • To decorate them, fill a piping sleeve, fitted with the large star tip with mashed potatoes.
  • In a circular motion, while applying equal pressure to the piping bag, "frost" your meat cakes.
  • Garnish with asparagus tips!
http://www.thecastawaykitchen.com/curriedturkeycupcakes/

 

meatmuffin


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4 thoughts on “Curried Turkey & Bacon Cupcakes

  1. Clover Colonel

    Where does the gelatin go?

    1. Hello Clover! I mix in to the meat mix! Here it doesn’t affect the structural integrity of the it, it’s just for added nutritional density!

  2. Heather B

    I hesitate to comment on these because, while I did make them, I made several changes. But the flavor combo is so fantastic, I’m commenting. I loved these! The bacon fat in the potatoes gave a distinctly “bacony” flavor that perfectly married the sweet of the potato and the spices in the turkey. My changes- omitted bacon and the coconut yogurt from cupcake and added an egg and 2 TBSP almond meal. Also added a finely grated carrot, diced onion and some zested from turmeric. I got 6 regular cupcakes and 3 mini cupcakes, which my 4 yr old gobbled up. So good.

    1. Love it! Thanks for commenting! I absolutely love when folks take my recipes and make them their own 🙂

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