All In Savory Cupcake
- Instant Cornbread Mix
- 1 Egg
- 1/3 Cup of Milk
- Cornbread Mix
Mix and set aside
- 1 Can Evaporated Milk
- 1 Cup of Mild & Sharp Cheddar Cheese
- 1 Egg
- 1/2 Box of Elbow Pasta
In a medium size pot boil approximately 3 to 4 cups of water. Add a 2 teaspoons of salt to the water once it boils. Then add the pasta. Cook for 8 to 10 minutes. You to make sure the pasta is not over cooked. Cook until tender with a little bite to it. Drain in a strainer and place back in the pot. Add the evaporated milk, cheese, 1 egg and little more salt and pepper. On medium to low heat stir pasta and other ingredients until the cheese melts and coats the past evenly. Place the macaroni and cheese in a small bowl and place in the freezer for an hour. You want the macaroni and cheese to stiffen to make it a little easier to shape for the center of the cupcake.
- 2lbs Idaho Potatoes
- 1/2 Stick of Butter
- 1/2 Cup Evaporated Milk
Peel, cut and rinse potatoes. It is better to dice the potatoes before you boil them. In a small pot boil 3 cups of water and add the potatoes. It should take approximately 10 to 15 to cook potatoes. Check Tip: Take a fork or knife and poke the potatoes. When the knife or fork punctures the potatoes smoothly they are finished. Drain the potatoes. Combine the evaporated milk, butter, salt and pepper to taste. Use a potato masher or large fork. Smash potatoes to a smooth consistency. Set aside for assembly.
- 1 lb of Chicken Breast
- Cooking Oil
Dice the chicken into small bites. Season with salt and pepper lightly. Heat your cooking oil in a small skillet or frying pan. Combine 2 cups of flour, 2 tsp of salt and 1 tsp of pepper. Dredge your chicken in the flour mixture and shake off the excess flour. Place in the pan once the oil is heated to about 350 degrees. It is best to use a deep fryer.
Set your sprinkles aside for assembly.
Say Grace Tip: Chicken is very chatty and loud when it mingles in the oil. When the chicken is ready to go....it gets very sleepy and quiet. Your chicken will just stop talking. Take it out when its quiet.
- 2 tbsp of butter
- 1 chicken boullion cube
- 2 tbsp of cornstarch
- 1/3 cup of water
Melt butter and combine the boullion cube. cook down for a few minutes on medium heat and add the water to your cornstarch to create a slurry (water base mixture). Once the slurry is combined with your bouillon mixture it will begin to thicken. Stir to keep from getting lumps in your gravy.
Take your mac and cheese out the freezer and grab your cupcake pans. Spray the pans with Pam or cooking spray. Use a small spoon and scoop a small portion of mac and cheese out. Place in the center of the cupcake pan and then pour the cornbread mixture on top. Do this for each cupcake. In your preheated oven at 350 degrees bake for 30 minutes. Remove from the oven and press lightly on the top of your cupcakes for firmness. If they start to sink place them back in for a few minutes and set aside.
In a ziploc bag snip the tip of a corner off and place mashed potato frosting in the bag. Pipe (or squeeze) mashed potatoes on the cupcake. Take your Fried Chicken Sprinkles and place on the top of your cupcake. Drizzle lightly and for garnish and beauty take a small leaf of parsley. Voila Your Savory All In Cupcake is ready for the crowd. And boy will they be wowed! Enjoy.