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Colourful savoury ‘cupcakes’

I love serving food in unusual ways. Creating a bit of excitement about a standard dinner and watching the kids’ faces light up and their enthusiasm for eating is worth the effort!

Using cupcake holders is a simple way of transforming a meal of mince/bolognese/lentils/beans/veges topped with mashed potato or vege purée into a feast. Kids love to eat small portions with a spoon, even if they end up eating a whole plateful!

Get creative with whatever you have on hand.

Recipe

Ingredients

  • filling (I used a mince/lentil/vege mix)
  • mash (I used potato)

Colours

  • green – potato mixed with mashed peas
  • pink – potato mixed with beetroot juice
  • orange – potato mixed with mashed pumpkin

Toppings

  • beetroot
  • mashed potato
  • peas
  • corn
  • broccoli (florets and chopped stalks)
  • carrot
  • pumpkin

Method

Step 1 Place filling in cupcake cases.

Step 2 Colour the mash with bright veges and ‘ice’ the ‘cakes’.

Step 3 Add the decoration.

Step 4 Ready to eat. Simple, fun and delicious!

Judith

Judith Yeabsley is a mum of two boys who is
passionate about healthy food for kids. Her blog
The Art of Nutrition is a popular place to find
inspiration for fun, healthy, creative food for kids
big and small. Judith describes her mission as
“how to present healthy food creatively so it is
delicious looking and impulse-creating, so kids
can’t wait to tackle the plate”. The focus is fruit, vegetables and whole
grains. The plates are designed to be made by the average time-poor
parent, in the average kitchen, using readily available ingredients and
working on a budget.

First published: Aug 2014



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