Chicken and Mashed Potato Cupcakes

Preparation

Prep Time: 20min | Cook Time: 45min

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.