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savoury cupcakes for picky eaters

And now for something completely different :)

Molly is painfully picky when it comes to food, she’s actually scared of food and of trying anything new. She will eat quantity of what she likes and gets totally distressed and starts gagging if you try to introduce anything new, or even present the food she does like any differently.

So…. having drooled over the deliciousness that fellow Irish mummy blogger Caitriona Redmond aka WholesomeIreland creates for her home crew I just knew I had to get her to guest here on MollyMoo.

take it away Caitriona….

Savory Cupcakes by Wholesome Ireland

When Michelle invited me to guest post on MollyMoo I of course said “sure no problem”.  Then she dropped a clanger on me…. that she has a very picky eater!!

In truth I have a very picky eater at home too so I figured if it passes his taste test then her little lady will like it too.

One of the keys to getting kids to eat all their food is to make it fun. And we all know MollyMoo is all about fun. What child doesn’t want to eat their dessert first at the dinner table?

These chicken pie cupcakes are the main course of an upside down meal.  The “dessert” is a sweet pizza which is put under the grill.  The main ingredients are strawberry or raspberry jam slathered over pitta bread, and marshmallows to give the melting cheese effect.

Perhaps this is the perfect Alice in Wonderland tea party fayre?

Ingredients

•    6 medium potatoes
•    2 tablespoons of sunflower oil
•    1 onion
•    2 cloves of garlic
•    2 tablespoons of plain flour
•    2 medium carrots
•    2 cups of whole milk
•    2 cups of chicken stock
•    2 cupfuls of chicken meat (cooked)

Equipment

•    1 large saucepan with steamer & lid for the potatoes
•    Vegetable peeler
•    Sharp knife
•    Chopping Board
•    1 medium saucepan for the sauce
•    Large mug
•    Potato masher
•    Piping bag & nozzle
•    1 large spoon
•    Muffin tin
•    12 Greaseproof (very important) muffin cases

Method

1.    Peel and slice the potatoes into fairly evenly matched sizes.
2.    Place into the steamer section of your large saucepan.
3.    Half fill the bottom of the saucepan with water, put the steamer on top with the lid and put onto a medium setting on your hob.
4.    Steam the potatoes until cooked through but not mushy.
5.    Once cooked, remove the pot from the heat and let the lid off.
6.    In the meantime slice the onion and garlic into small dice.
7.    Put the small saucepan on the hob on a medium setting with the sunflower oil inside.
8.    Gently fry the onion and garlic in the oil for about 7-10 minutes until they go soft.
9.    Peel and chop the carrots into small pieces.
10.    Pour 1 cupful of milk into your mug and microwave for 1 minute.
11.    Pour 2 tablespoons of flour into the vegetables in the pot and stir well with a spoon until they are well coated.
12.    Continue stirring for a further 2 minutes so that the flour cooks a little.
13.    Pour the hot milk on top of the flour and stir again until it is well mixed into a paste.
14.    Fill the mug again with another cupful of milk and microwave for 1 minute, leave it there for a while.
15.    Slowly, bit by bit, pour the chicken stock into the pot. Stirring all the time.
16.    Once the liquid has mixed completely with the paste, keep on stirring until it comes to a simmer.
17.    Add the carrots and turn the heat onto low.
18.    Leave to simmer for approximately 10 minutes.
19.    Mash the potatoes well.  They should still be hot.
20.    Pour in the hot milk that you heated already and mash again.
21.    The hot milk on the hot potatoes will make for a nice smooth mash.
22.    Turn the heat off the sauce.
23.    Preheat your (fan) oven to 200 degrees Celcius.
24.    Put the chicken pieces into the sauce and stir until they are coated well.
25.    Line your muffin tray with greaseproof cases.
26.    Using a spoon divide the sauce equally between all the cases.
27.    Make sure not to fill higher than halfway as the sauce will bubble up.
28.    Clean your spoon.
29.    Attach your nozzle to your piping bag.
30.    Using your spoon fill the piping bag with the mashed potato.
31.    Pipe the potato on top of the chicken sauce.
32.    Cook in the oven for 20 minutes.
33.    Serve with plenty of laughter!

oh, and watch them lick their lips :)
-

You can find and follow Caitriona on WholesomeIreland

and why not subscribe to the Irish Parenting Bloggers Group‘s facebook news feed to keep uptodate with Caitriona, moi and 24 other Irish mummy bloggers.

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