Cupcakes without the sugar: An amazing recipe for savoury cupcakes

Published Monday, Sep 23 2013, 21:30 BST  |  By  |  Add comment
Eat your heart out Heston Blumenthal! These pretty cupcakes come with a BIG surprise in store.

Meat cupcake

© Welsh Lamb

First of all, they are made with mashed potato and meat - Welsh Lamb, to be specific.

They're eaten hot and while they look like ultra-sweet confections, they actually taste like mini Shepherd's Pies. Delicious - and just the dish to serve up as a fun party surprise.

Heston, the internationally acclaimed master chef famous for mixing up food flavours and dreaming up culinary surprises, couldn't have done better himself.

We love the combo of sun-dried tomatoes, lamb, chilli and mashed potato icing within a crisp pastry case and full credit goes to the culinary brains at Welsh Lamb for creating this fun recipe.

We'll definitely be serving these up at Halloween and Bonfire Night parties.


  • 225g Welsh Lamb mince
  • ½ of a 400g can chopped tomatoes
  • 5ml (1tsp) Chili powder
  • 4 sun dried tomatoes, chopped
  • 2 Spring onions, sliced
  • 1 fresh tomato, finely sliced
  • 500g Packet pre-made shortcrust pastry
  • 25g (1 oz) cheddar cheese finely grated
  • 500g packet prepared mashed potato for “icing”
  • Extra finely chopped tomatoes and spring onions for cupcake “sprinkles”
  • Cupcake/muffin cases


1 Preheat the oven to gas mark 4/180/350F.

2 Dry fry the mince in a small pan until brown (place mince in cold pan and increase the heat – the meat will cook in its own juices).

3 Add the ½ can tomatoes, chili and sun dried tomatoes, cook for about 15 minutes.

4 Allow to cool slightly and add the spring onions and fresh tomato.

5 Line a 12 deep muffin tin with paper cases. Roll out pastry and using a fluted cutter (about 10cm diameters) cut out 12 bases and place into paper cases. Gently push pastry into the paper case to line.

6 Scrunch a little non-stick baking paper into each, add a few pieces of dried pasta or rice and bake blind (just lightly cook) for about 15 minutes.

7 Remove from the oven and take out the baking paper and pasta. Fill each case with the mince mixture.

8 Lightly warm the mashed potato in the microwave and spoon mash into a piping bag. Pipe a swirl on top of mince mixture to cover. (If you don’t have a bag you could just spoon the mash on top and finish off with a fork).

9 Sprinkle with a little grated cheese and place under a hot preheated grill for 2-3 minutes to brown.

10 Decorate the cupcakes with spring onions and tomato – yummy served hot or cold.

Prep Time

20 minutes

Cook Time

20 minutes

Nutrition Information

Makes 12 cupcakes

Try out these other savoury snacks:
Easy Falafel Recipe
Vegetarian Scotch Eggs
Avocado Cheese On Toast
The Ultimate Luxury Scotch Egg