Tomato mince cupcake with avo puree frosting

Heat your pan on the stove on high heat. Dry fry the mince till it starts to stuck to the pan. Splash in the boiling water and stir the whole time, breaking all the mince lumps down. Add the paprika, steak seasoning and tomato puree. Let the mixture simmer without a lid - make sure that all the water is eventually evaporated. Remove from stove and let it cool down a bit.
 
Preheat your oven to 180 oc. Beat the eggs, milk and ketchup together with a fork or hand whisk. Mix the egg mixture in with the mince mixture. Grease a 6 jumbo (or 12 smaller) muffin pan. Spoon in the mince mixture and bake for 30 minutes, or till centers are set. Remove from the oven, let it cool a bit, remove carefully.

Topping:
 
Pipe the avocado puree on your cupcake. Drizzle some hot sauce down the side. (If you don’t have a piping bag – use a plastic sandwich bag, fill with the avocado puree, cut off a small corner at the bottom of the bag and pipe it on the cupcake.)

You can also pipe on potato mash, cottage cheese or any other smooth mixture.