Ingredients

Meat cake

3 tbsp barbecue sauce

40 ml milk

1 tbsp dark molasses or golden syrup

1 tsp unsweetened cocoa

1/2 tsp chili powder

1 small onion, finely chopped

1 tbsp vegetable oil

1/2 tsp salt

1/2 tsp salt

1/4 tsp pepper

50g breadcrumbs

500g lean ground beef

1 egg, lightly beaten

Potato icing

500g baking potatoes, peeled and cubed

Salt

100g cup canned sliced beetroot (not pickled)

30ml warm milk

2 tbsp unsalted butter, cut into pieces

Instructions

1. Heat the oven to 180 degrees C. Add the milk, molasses, cocoa, chilli and bbq sauce to a pan.
2. Cook on medium heat and stir until the cocoa has dissolved. Allow to cool.
3. Fry the onions in the tablespoon of vegetable oil until they start to turn a bit golden (5 mins).
4. In a separate bowl, mix the salt, pepper, and bread crumbs. Then add the beef, egg, bbq sauce mixture, and onion. Use a wooden spoon to mix thoroughly
5. Add cupcake cases to a muffin tray and spoon the meat mixture to fill each. Bake this for about 40 minutes. Allow to cool
6. Now for the icing! Boil the potatoes in a saucepan until a knife goes through them easily.
7. Puree the beetroot with your milk using a blender and sieve to get rid of small bits of beetroot. Mash the potatoes with the beetroot mixture and some butter until smooth.
8. Add the potato icing on top of the meat cupcakes.
9. Serve and wait for people’s surprised faces!