☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel
Search
Advanced Search

Chicken and Mashed Potato Cupcakes

Enjoy all your favorite comfort food in one delightful bite! This recipe is loaded with all things yummy -- moist cornbread muffin with mashed potato frosting topped with crunchy chicken nuggets and savory gravy.
Leave a Review

Share this

Print Recipe
Total Time65 Mins
Prep Time20 Mins
Cook Time45 Mins
ServingsServes 6
Prep Method: BakedFried

Dish

Main DishSnack

Prep Time

20 Mins

Cook Time

45 Mins

Serving

Serves 6

Description

Enjoy all your favorite comfort food in one delightful bite! This recipe is loaded with all things yummy -- moist cornbread muffin with mashed potato frosting topped with crunchy chicken nuggets and savory gravy.

Ingredients

  • ½ cup Unsalted Butter
  • ⅔ cup Brown Sugar
  • 1 Egg
  • ½ tsp Vanilla
  • 1 tbsp Honey
  • 1 cup All-Purpose Flour
  • 1 cup Cornmeal
  • 2 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 tsp Sea Salt
  • 1 cup Milk
  • 500g Frozen Straight Cut Fries
  • 3 tbsp Unsalted Butter
  • Sea Salt
  • Black Pepper
  • 200g Fried Chicken Nuggets
  • 2 cups Gravy
  • Dried Parsley

Preparation

  1. In a bowl, add in melted butter, brown sugar, egg, vanilla, and honey. Mix for 30-40 seconds until well combined.
  2. Add in sifted dry ingredients such as all-purpose flour, corn meal, baking soda, baking powder, and sea salt.
  3. While mixer is on low and mixing the dry ingredients, gradually add in milk. This small tip can avoid lumps in the batter. Scrape the sides of the bowl with a spatula if needed.
  4. In a 3 oz cupcake pan with cupcake paper, scoop batter in each portion and only fill up ¾ full.
  5. Bake at a pre heated oven at 160C for 25 minutes. With a toothpick or cake tester, poke in the middle to check if it’s fully baked. If it comes out clean, it’s done. It it’s still a bit wet, add 2 more minutes.
  6. Transfer baked cupcakes to a cooling rack and set aside.
  7. In a pot of boiling water, cook frozen straight cut fries for 12 minutes or until fork tender.
  8. Drain water and transfer in a bowl. Using a fork, mash it up.
  9. Add in softened butter, salt, and pepper, and mix. Taste and adjust to liking.
  10. Let it cool for 8-10 minutes before transferring to a piping bag with a start tip at the end.
  11. To pipe the cupcakes, put pressure from the piping bag and start form from center going around toward the edges while swirling up. Once you get to the top, stop the pressure, and lift up. Repeat on all cupcakes.
  12. Top with fried chicken nuggets, drizzle with gravy, and sprinkle with dried parsley.
  13. Best enjoyed within the same day of baking but can be kept in room temperature for up to 2 days.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Main Dish Recipes You'll Enjoy

Vegan Potato Pancakes Potato Sausage- Heirloom Bean, Potato Tuile Veggie Potato Fritters