Side Dish Cupcakes


Side Dish Cupcakes

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    You can now have your veggies and cake too! Celebrity chef Andrew Fuller, Sugar Freakshow, shows how to transform cupcakes into mashed potato and carrot-and-pea looking side dishes.

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    Servings and Ingredients

    Serves 12
    Swiss-Meringue Buttercream
    2 c. Hy-Vee unsalted butter, chopped; softened to room temperature
    2 c. Hy-Vee powdered sugar
    ½ c. Hy-Vee 100% pasteurized liquid egg whites product
    2 tsp. Hy-Vee vanilla extract
    Salted Caramel "Gravy" Sauce
    1 c. Hy-Vee granulated sugar
    ½ c. Hy-Vee unsalted butter, chopped
    ½ c. Hy-Vee heavy whipping cream
    1 ½ tsp. cracked black pepper
    1 tsp. finely ground Hy-Vee sea salt
    Cupcake Decorating
    Hy-Vee Bakery white cupcakes, icing removed
    Yellow and orange Starburst fruit chews candies, for decorating
    Green Sweetarts mini chew candies, for decorating

    Things To Grab

    • Large mixing bowl
    • Stand mixer fitted with a whisk attachment
    • Heavy medium saucepan
    • Wooden or silicone spoon
    • Ice cream scoop
    • Metal spoon
    • Sharp knife
    • Small cutting board


    1. For buttercream, beat powdered sugar and egg whites in a large mixing bowl of a stand mixer fitted with a whisk attachment on low until combined. Beat on high for 3 to 5 minutes or until combined.

    2. Slowly beat in butter on low until combined. Add vanilla; beat on high for 3 to 5 minutes or until creamy. Set buttercream aside.

    3. For gravy sauce, melt sugar in a heavy medium saucepan with high sides over medium heat until smooth and liquid, stirring constantly. Slowly stir in butter; be careful because the mixture will bubble up. Slowly stir in cream just until combined. Remove saucepan from heat. Stir in salt and black pepper. Set aside to cool completely.

    4. To make mashed-potato decorated cupcakes, remove and discard icing from tops of cupcakes. Top each cupcake with a scoop of buttercream for a mashed potato-looking mound. Make an indentation in each buttercream mound using the back of a spoon. Drizzle with caramel “gravy” sauce; add a yellow Starburst to resemble a pat of butter.

    5. To make peas-and-carrots decorated cupcakes, remove and discard icing from tops of cupcakes. Top each cupcake with a scoop of buttercream. Cut orange Starburst into fourths; shape each into a carrot shape. Place on top buttercream with green mini Sweetarts for “peas.”