Hello and welcome to Cupcake Addiction's Meat Pie Cupcake Tutorial where I'll be showing
you how to make this great meat pie cupcake, along with 2 vege and mashed potato and gravy.
Tools and equipment that we will be using today:
I've got some dark chocolate and I've just pop a couple of chunks of dark chocolate or
some dark chocolate melts into a zip lock bag.
Give them a smash with a rolling pin so I've got some nice little chunks that's going to
act as our meat.
I've got some premade peas and carrots.
The good folks over at Jelly Belly have made life easy by coming up with their own little
peas and carrots mix that our little Jelly Belly beans.
If you can't find those, you can use some fondant, some modeling chocolate or colored
toffee such as a fruit chew in green and orange and you can just roll the green ones into
little balls, the orange ones into little cylinders to make your peas and carrots.
I've got a little bit of fudge.
So this is just some soft-eating fudge that we're going to use today.
I've got some perfectly pipeable buttercream frosting in white.
And I've also got some of our chocolate ganache.
I will leave links to both of those recipes, which you can find on our channel My Cupcake
Addiction, in the description box below.
I've got 2 butter knives.
I've got a paintbrush.
A fondant roller or a regular rolling pin will also do.
I've got just a couple of drops of water in the bottom of this container.
A little bit of cornflour in a shaker.
You can also use icing sugar or powdered sugar.
I've got our cupcakes ready to ice.
And a couple of circle cutters.
The size of the circle cutters that I'm using today: I've got a 6 cm. or a 2/4 inch and
an 8 cm. or a 3 inch.
And I've basically chosen them by how they look over the top of our cupcake.
So that's about the size of my pie crust and that's the, that's the size that I'm going
for the actual crusty edge of the pie.
And then this one here, you can see, as a bit of a...
On the benches there, as a bit of a comparison, that's just going to give me my nice little
pie edge.
It's about a centimeter in between the two or just under a centimeter.
Let's get started.
We're going to start off with our meat pie today.
So I'm going to prepare it with the chocolate ganache.
So I'm just going to take that chocolate ganache.
Now I've made this a day before and I've let it set overnight.
So that's why I've got this little lovely, firm, beautiful spread of a consistency.
You'll notice when you do first make ganache, it is quite runny.
So make sure that you've made it the day before or give it a little bit of time on the fridge
to set before you try to work with it in this manner.
You don't want to build that cupcake up too much.
So I'm really just using the back of my knife just to scoop it on there.
And I actually want to almost...
There's not too much frosting on that cupcake.
It's not terribly neat either so don't worry about that.
But just sort of flatten off the top a little bit because meat pies aren't really that rounded
on the top.
Now from here, we want to take some of our caramel fudge.
So just give it a nice little knead with your hands and that will just get rid any of that
cracking, soften it down, and you can roll it into a nice little ball.
Don't overknead it.
It does get quite sticky.
And if it gets too sticky to work with, just pop it in the fridge for a couple of minutes
and it will come back to a really nice workable consistency.
So I'm going to take my little fudge ball and just press it between my hands to start
us off on a bit of a circle.
I'm going to pop down a little bit of cornflour.
As I said, you can also use icing sugar.
And this is a little bit of optional just if you find it sticking.
And using my little roller, I'm just going to roll it out until I'm completely confident
that my larger circle cutter is going to be able to fit on my piece of caramel fudge.
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Alright, so we've got our bit of fudge.
Do be a bit gentle with it because it can pull out of shape but it does taste delicious.
Take your larger circle cutter and just pull off your excess, cut your nice circle shape
out and lift it up.
Now that's just to really...
It's just to get it off the board so that it's not going to stick.
Don't worry if it pulls out of shape a little bit.
It's not a problem at all for our meat pies.
Taking your smallest circle cutter, cut out the inside circle as evenly as you can.
Once again, don't be too worried.
And we're going to just rest this around the outsides of the ganache.
So this is, I guess, the supporting area for our nice little pie crust, so just positioning
it around the outside.
Make sure it's stuck nicely to that ganache and just sort of lift it up around the edges
so it is sticking out rather than folding down.
Alright, now from here, take your fudge again and roll it into another ball, squeeze it
out on to a circle.
Using that larger cookie cutter again, we're going to cut another large piece, the same
size as our first large piece.
So just give it a nice little roll.
Alright, so just taking your cookie cutter again, cut out a nice little circle.
Don't throw away that excess and don't be tempted to eat it just yet because we are
going to use that on our mashed potato.
You don't need any water or anything to stick this together.
So you're just going to take that second circle and just lay it over the top.
Now just push it down into that ganache.
And have to think about what the top of a meat pie looks like.
So it's not going to be rounded.
It's not going to be perfectly smooth.
So like to just take my finger and kind of just give it some baker's marks.
Around the edges, you just want to take your fingers and just pinch the 2 together.
So you're just making that nice little pie crust pinch, giving us a really nice meat
pie look.
Alright, so that could be pretty much any sort of pie at the moment.
To make it nice and meaty and to give us our meaty look, I'm going to take one of these
knives and cut out a nice little piece.
So from the center, just make a line.
Don't cut too deeply and then from the side there, just go in from the side because you
don't want to risk dragging any of that caramel edging off.
Wipe your knife so that you're not going to put ganache on your nice clean caramel.
And then we're going to just peel away that little bit of caramel fudge.
So we've got a nice, little, clean pie slice.
Alright, taking these crushed up chocolate.
And you can also use cookie crumbs or something like that for this.
But I just like crushed up chocolate because it looks very much like mint, which is what
most of our meat pies are made.
And I'm just sticking it to the ganache so I'm really just getting a little bit of it
on my finger.
And I'm just attaching it into the ganache.
A little bit of it is going to fall off.
You can see there we're getting that really nice little kind of meaty minty effect.
And our meat pie is nearly complete.
Now we want to just give it some sort of baking kind of marks.
So I'm just going to take a paintbrush and just those few drops of water.
You can use brown food coloring here.
But not everyone is going to have brown food coloring and it's not really widely available.
So I'm just going to take my paintbrush, put it in some of that ganache and just mix it
in with that water.
What you're really making is kind of a dirty chocolate-y looking water but it's just going
to give us a nice little glaze for our meat pie.
And I've still got a little bit of that chocolate still on my inner bristles of my brush so
I'm just going to run that over the top.
Don't use too much.
So just put a little bit of it on and then you can just run the brush back and forward
to distribute it as you like.
And if you find you want a little bit more color, just dip back on your ganache, just
really lightly and just run it along the top.
So there's your meat pie cupcake and you can feel free to grab a little bit of red modeling
chocolate and add some tomato sauce to that one if you like.
We'll move on now to our mashed potato cupcake.
So we're going to take that white perfectly pipeable buttercream frosting and just scoop
it on to the cupcake, pushing out to the edges.
Pile it up nice and high at the center.
And you just want to fashion it into...
Look, it's mashed potato.
It doesn't have to be particularly neat.
So I'm just going to fashion it into a bit of a, I guess, a messy looking potato scoop.
But you do want to make sure that you're leaving quite a flat top on it.
Now we want to take this bit of caramel fudge here and pop it in the microwave.
I popped mine in the microwave for about 20 seconds, 30 seconds and it will melt down
nicely and we'll use that as our gravy.
Alright, so that's what your caramel fudge will look like after it's been in the microwave
for, like I said, about 20 seconds.
Just give it a little stir up with your knife there just to give it sort of moving.
And we're just going to scoop that down on to the cupcake.
Once you've got it on to a cupcake, you can spread it around a little bit.
You want to work quite quickly with this caramel fudge because it will start to harden again
very quickly.
And give your cupcake a few nice good taps on the bench.
Let that caramel drizzle over the edges.
That will continue to drizzle for a little while while we move on to our 2 vege cupcakes.
This is the one without peas and our carrots.
Once again, a little bit more of that white frosting and I'm going to do one of our flat
top frosting style.
So we've got a whole tutorial dedicated to the flat top style of frosting.
But in nutshell, we're basically just smoothing that frosting on down to the edges, trying
not to get it over the edges of the patty pans so we're keeping it nice and neat.
And pile a little bit of it up on the center.
Once you've got a nice amount on the center, just back and forward with your knife so that
you're actually spooning it out over the edges.
And then take the back of your knife and just scrape around the sides so you've got really
just a nice flat frosted top to work with there.
And then we're going to take our peas and carrots.
Now I like to just put my carrots on first, 2 or 3 little piles of those and then fill
in the surrounding area with peas.
It is that easy.
So there you have your great meat pie, mashed potato and gravy and 2 vege cupcakes, the
perfect man feed when it comes to cupcakes.
I do hope that you've enjoyed watching this tutorial as much as I've enjoyed making it
for you.
And as always, thank you very much for watching.