Appetizers and Antipasti / Fish / Main Dishes / Writing

Salmon Mini-Cupcakes with Wasabi Mashed Potato Frosting

Salmon Wasabi Cupcake Floating in the Sky

I had a dream of salmon cupcakes floating in the sky. Why???

Hot salmon cupcakes floating in the sky…

Delicious, fun and airy, improves your brain, skin, heart and eye!

Salmon is rich in Omega-3’s—and studies have shown:

“Your mother was right: Fish is brain food. The omega-3’s from fish and fish oil, reduce the risk for dementia and cognitive decline.”*

And those wrinkles…”As we age, our fat cells in the third layer of skin thin out and get a little bumpier. That’s part of what causes the raisin-like appearance of older skin. Some how the fatty acids (DHA specifically) in fish oil and salmon help make that layer a little thicker and smoother, so that wrinkles go away and skin becomes fuller.

Plus “olive and fish oils help keep your arteries clear.”

And if these aren’t enough reasons—“DHA is so good: It helps your eyes.” **

Salmon cupcakes???

Salmon Cupcake hors d’oeuvres


24 mini hors d’oeuvres

1 can (14.75 oz) wild salmon and its juice

½ cup Panko crumbs

½ cup milk

3 tablespoons Earth Balance spread

2 tablespoons minced onion

Mix the Ingredients

2 tablespoons minced parsley

¼ cup minced red pepper

Zest of 1 whole lemon

½ lemon, juiced

1 tablespoons minced garlic

2 to 3 dashes of Tabasco sauce

Fresh ground black pepper, about ¼ tsp or 6 to 8 grinds

1 egg, beaten

1 egg white, beaten

Preheat oven to 350ºF.  Spray mini cupcake tin with cooking spray.

Combine all ingredients in a bowl, and mix well with your hands.

Fill Cupcake Tin with Salmon Mixture and Round Off

With a teaspoon, make rounded individual cupcakes in cupcake tin, round the tops(cupcake shape,) because they will keep the form you use, there is no baking powder or soda to make them rise. Bake 350°F for forty-five minutes. Let them cool in the pan for five minutes. Take cupcakes out of tin to cool on a rack.

“Frost” with Easy Wasabi Mashed Potato Topping

Hard-boiled Egg Yoke Sprinkles Top Wasabi Mashed Potato Frosting



Makes enough topping for 24 mini salmon cupcakes


2½ cups potato flakes

1½ cups water

1 tablespoon wasabi powder

3 tablespoons Earth Balance spread

Mix together all ingredients. Place in a pastry bag with a star-burst tip.

Twist the top of the bag and start decorating.

Enjoy the oohs and aahs…

Note: You can prepare these in advance and refrigerate. Before serving warm up the cupcakes. Preheat oven 375ºF .  Place in oven 10 minutes, or until hot in the center. They’re fully cooked, you just need to get them hot. And if  you’re really ambitious… you can garnish the “frosting” with hard boiled egg  yoke sifted though strainer (like yellow sprinkles.)

Mid-Frost and They Start to Disappear

Silly, fun and great for you!

* Pratt, Steven, M.D., Super Health, 2009.

**Roizen, Michael F., M.D., Mehmet C. Oz, M.D. YOU The Owner’s Manual version 2.0, 2008


6 thoughts on “Salmon Mini-Cupcakes with Wasabi Mashed Potato Frosting

  1. Outrageous! So creative, I think you would have to involve the kids in the cooking so they are excited about the end result.
    Very cool, it gets my imagination going…the sky is the limit.

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