Chicken Cupcakes with Sweet Potato Topping
Prep time: 
Cook time: 
Total time: 
For the cupcakes
  • 500g chicken breast
  • 1 red chilli - de-seeded
  • 2 cm piece of fresh ginger - peeled
  • 1 clove of garlic - peeled
  • Small bunch coriander
  • Salt & pepper
  • 1 egg yolk
  • 1 tbsp tomato puree
For the topping
  • 2 sweet potatoes
  • 1 tbsp butter
  • Salt & pepper
For the cupcakes
  1. Heat the oven to 350°F/180°C.
  2. Oil a muffin tin.
  3. Place the chilli, coriander, garlic and ginger in a food processor and whiz to cut it all up finely.
  4. Cut up the chicken breast and add to the processor and process until well minced.
  5. Add the egg yolk and puree. Mix well.
  6. Season.
  7. Tip out the mixture and stuff into the muffin tin. Smooth the tops.
  8. Place in the oven for 15-20 minutes until cooked.
  9. Once cooked, unmould and place on a plate.
For the topping
  1. Peel and cut up the sweet potatoes.
  2. Place in boiling water with 1 tsp salt and boil until soft.
  3. Drain the water and tip into a food processor.
  4. Add the butter and process until smooth.
  5. Check the seasoning.
  6. Place the mash into a piping bag and pipe on top of the cupcakes.
Recipe by The Low Fodmap Diet at