Kol’s Birthday Bash: It’s All About the Pupcakes

It has been a *great* day , so far! I woke up the Mama bright and early this morning by jumping on her head and smothering her with kisses and “love nuzzles” (Like an enthusiastic kiss, with a small amount teeth. Not biting  teeth, just soft nuzzling teeth. *very romantic* BOL!)

Guys, I knew I was freaking excited yesterday when the Mama disappeared into the spare room with bags that smelled like happiness feels. I knew I was excited as we spend the afternoon making pupcakes, but I didn’t know that a birthday would be so….so….AWESOME!

As a reward for waking her up so nicely, Mama declared it PUPCAKE TIME!

PUPCAKES

1 3/4 c. small-diced whitefish (We used 4 Atlantic Whitefish fillets, but any whitefish will do)

1 c. potato flour

1 egg

1 tsp. baking powder

1 egg

2 tbsp. fish oil or olive oil

2 tbsp. parsley (optional)

TOPPING

1 small sweet potato

over medium-high heat, bring a pot of water to a boil. Place diced whitefish into the water and allow to cook through – approx. 7 – 10 min. Remove fish from water, but do not discard the water – you need it! Allow fish & poaching liquid to cool.

Preheat oven to 325F.

In a food processor, blender or (my fav!) the Magic Bullet**, blend whitefish and three tablespoons of the poaching liquid into a smooth, thick paste. (If required add extra poaching liquid to smooth it out.) Paste should be thick like canned pumpkin. 

In a medium bowl, mix together fish paste, flour, egg, oil, baking soda and parsley. You don’t have to add the parsley, but the mix look kind of pale and sad without it. Parsley adds a little colour! Mix well until batter has reached a thick consistency. The mix should be too thick to poor, but not thick enough to mold. 

Line a miniature muffin tin with paper or silicone liners, if desired. Place scoops of batter into the tins, filling the cups full.

Place tins in oven and bake for 35 minutes. Remove from oven and allow to cool. Pupcakes will not get browned on top, so be sure to test with a toothpick to ensure they are cooked through.

While the pupcakes are in the oven, return the poaching liquid to the stove and bring to a boil. Peel and dice the sweet potato and place in the poaching liquid, boiling until cooked through. Remove sweet potato from poaching liquid, but do not discard the water – you need it! Allow sweet potato and liquid to cool completely. 

In a food processor, blender or (my fav!) the Magic Bullet**, blend sweet potato and two tablespoons of the poaching liquid into a smooth, thick paste. (If required add extra poaching liquid to smooth it out.) Paste should be thick like canned pumpkin. 

Once pupcakes are cool, spoon or pipe sweet potato onto the top as icing.

Bone Appetit!

*Your kitchen slave gets bonus points if they put the remaining poaching liquid into ice cube trays and freeze it into pupsicles!

**Please note that we recieved no promotional consideration for this post from magic bullet, though if they wanted to send us stuff, that would be freakin’ sweet.