3951. BACON CHOCOLATE MORNING CUPCAKES

Makes: 18


2 cups flour

1¼ cups brown sugar
2 tsp. instant espresso powder (on the coffee aisle)
1½ tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2/3 cup milk
1/2 cup butter, softened
1 very ripe medium banana mashed
1 egg
3/4 cup miniature chocolate chips
1/3 cup cooked bacon crumbled
Bacon Oat Crumble (optional topping; recipe below)
1/2 cup chocolate chips melted

Preheat oven to 350°F and line 18 muffin cups with paper liners.

Stir together flour, brown sugar, espresso powder, baking powder, baking soda and salt in a large bowl with an electric mixer. (Don’t worry if there are a few lumps of sugar.)

Add milk, butter and banana; beat for about 1 minute on medium-low speed. Add egg and beat for 1½ minutes more on medium-high speed. Stir in chocolate chips and bacon.

Pour batter into prepared muffin cups and sprinkle with Bacon Oat Crumble, if you like. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Cool slightly before drizzling with melted chocolate.

Bacon Oat Crumble: Using your fingertips, mix 1 cup oats, 1/3 cup brown sugar, 1/4 cup crumbled cooked bacon, 2 tbsp. softened butter and 1 tsp. instant espresso powder in a medium bowl until crumbly. Sprinkle over cupcake tops before baking.

bacon recipe source: Raley's Supermarkets (@raleys), 500 West Capitol Ave., West Sacramento, CA 95605

3874. CHOCOLATE-OATMEAL CUPCAKES with MAPLE-BACON BUTTER CREAM

For the Cupcakes:

1/2 cup (1 stick) unsalted butter at room temperature, more for pans

1 cup cake flour or all-purpose flour

'2 tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 cup sugar

3/4 cup light brown sugar, packed

1/2 teaspoon salt

2 large eggs

1/2 cup buttermilk, at room temperature

3 ounces bittersweet chocolate chopped, or chocolate chips

3 tablespoons uncooked instant oatmeal

For the Frosting:

8 thick strips bacon, in 1/4-inch dice

1 cup (2 sticks) unsalted butter

3 tablespoons milk

3 tablespoons heavy cream

2 tablespoons crème fraîche

1 tablespoon vanilla extract

3 tablespoons maple syrup

1 teaspoon salt

3 cups confectioners’ sugar

Flaky salt or fleur de sel, for garnish.

To make cupcakes, preheat oven to 350 degrees. Lightly butter a 12-cup muffin tin and line with cupcake liners; set aside. Sift together flour, cocoa powder, baking powder, baking soda and cinnamon; set aside.

In a mixer fitted with paddle attachment, combine butter, both sugars and salt. Cream on medium speed until light and fluffy, 5 minutes. With machine running, add eggs one at a time, and mix until well incorporated, 2 minutes. Scrape down sides and bottom of bowl, turn mixer speed to low, and add 1/4 of the dry ingredients. When no traces of flour remain, add 1/3 of the buttermilk and mix until incorporated.

Continue alternating flour mixture and buttermilk, ending with flour. Scrape down sides and bottom of bowl, and gently mix in chopped chocolate and oatmeal. Divide among muffin cups; each should be 3/4 full. Bake until a tester comes out clean, 30 minutes. Turn out of tin and cool completely on a wire rack.

To make frosting, in a heavy skillet, cook bacon over low heat until fat is rendered and meat is crisp. Set a sieve over bowl of mixer, and pour skillet contents into sieve. Reserve bacon bits. You should have no more than 3 tablespoons bacon fat in mixer bowl; set aside additional bacon fat for another use.

Return skillet to heat and add butter. Butter will melt, then foam, then separate into golden liquid and white solids. Let butter cook, scraping bottom of pan occasionally to prevent burning, until milk solids toast and turn brown. Transfer browned butter to mixer bowl and refrigerate until cold.

In separate bowl, combine milk, cream, crème fraîche, vanilla and maple syrup. In mixer bowl, cream bacon fat and brown butter with salt until smooth. Add confectioners’ sugar and mix at medium speed until fluffy, about 8 minutes. With mixer running, pour in milk mixture and continue mixing until smooth. Refrigerate until cold.

With small offset spatula, fluff frosting until soft and spreadable but not runny. Spread about 3 tablespoons frosting on each cooled cupcake. Sprinkle a pinch of bacon bits and a pinch of flaky salt on top. Serve immediately or cover and refrigerate up to 6 hours.


bacon recipe source: Erin Cooks, February 22, 2009; adapted from The New York Times, February 18, 2009

3613. MAPLE BUTTERCREAM CUPCAKES with BACON SPRINKLES

makes 12 cupcakes


For the cupcakes: 
1 ½ cups all-purpose flour 
2 teaspoons baking powder 
½ teaspoon baking soda 
1 pinch of salt 
½ cup very soft unsalted butter 
⅔ cup soft light brown sugar 
2 large eggs 
⅓ cup plain yogurt 
⅓ cup maple syrup

For the maple buttercream:
1 stick very soft butter 
2 cups confectioners' sugar 
7 tablespoons maple syrup

For the bacon sprinkles:
6 slices thin-cut streaky rindless bacon 
1 teaspoon oil

Preheat the oven to 180ºC/350ºF and line a 12-cup tin with paper cases.

Next fry the bacon rashers in 1 teaspoon of oil until crisp. Remove to a plate lined with kitchen paper and allow to cool. Once cool, crumble them to resemble sprinkles. Set aside.

In a bowl, combine together flour, baking powder, bicarb and salt.

Cream together the butter and sugar, using a freestanding mixer, handheld electric mixer or just a bowl and a wooden spoon. Then beat in one egg, followed by half the dry ingredients, mixing well before adding the second egg and the remaining dry ingredients. Again, mix well, and then add the yoghurt and maple syrup, beating and folding to give a smooth batter.

Divide the mixture among the cupcake cases and bake in the oven for around 20 minutes until a case tester comes out clean.

Turn the cupcakes out on to a wire rack to cool completely before icing.

To make the buttercream icing blitz the icing sugar in a food processor to remove any lumps. Then add the butter, blitz again and then add the maple syrup down the funnel with the motor running, till you have a smooth buttercream. If you sieve the icing sugar, obviously all this can be done by hand, too.

Once the cupcakes are completely cool, top with the buttercream, using the back of a spoon to make a spiky effect, and adorn with your bacon sprinkles.

Eat on the day they are made.


bacon recipe source: Nigella Lawson (@Nigella_Lawson), Nigella.com

3516. SPICED PUMPKIN and BACON TOASTED MARSHMALLOW CUPCAKES

The cake:
1 box spice cake mix
1 can pumpkin puree (15 oz.)
2/3 cup milk
1/3 cup brewed coffee, cooled
1/3 cup finely chopped bacon

The marshmallow frosting:
8 large egg whites, at room temperature
2 cups granulated sugar
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
2 teaspoons bourbon vanilla extract

The cake:
Mix the cake mix and the puree until combined. Slowly add the milk, then coffee and mix until well combined. Fold in the chopped bacon. Spoon into 20-24 cupcake liners. Bake at 350° for 18 minutes. Cool completely.

The marshmallow frosting:
Place the cooled cupcakes on a baking sheet (they can be touching) and set them aside.

Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.

Place the egg whites, sugar, cream of tartar, and salt in the clean bowl and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.

Using a stand mixer or hand mixer, whisk for 1 minute on medium speed. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute.

Transfer the frosting to a large piping bag fitted with your preferred piping tip and pipe onto the cupcakes. Broil until the tops are starting to brown, about 20 to 30 seconds—watch carefully to avoid burning. (Alternatively, you can use a kitchen torch). In my oven, it took 1-2 minutes, so be sure to keep an eye on them. Serve immediately or store in an airtight container at room temperature for up to 3 hours.


bacon recipe source: Piggy Piggy Princess (aka Sara Lewis), Bacon Today (@bacontoday)

3469. CHOCOLATE-BACON CUPCAKES with DULCE DE LECHE FROSTING

For the candied bacon:

1/4 cup packed light brown sugar

1 tablespoons granulated sugar

1 teaspoons unsweetened Dutch-process cocoa powder

6 slices bacon, cut in half

 

For the cupcakes:

5 tablespoons vegetable oil

1/4 cup brewed espresso or coffee

1/4 cup packed light brown sugar

1/3 cup unsweetened Dutch-process cocoa powder

4 ounces milk chocolate, chopped

3/4 cup all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

 

For the frosting:

1 cup jarred dulce de leche

8 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

sea salt, for topping

 

Make the candied bacon: Preheat the oven to 350F and set a rack on a foil-lined baking sheet.

 

Whisk the brown sugar, granulated sugar and cocoa powder in a medium bowl. Toss the bacon in the sugar mixture until coated, then arrange on the rack in a single layer. Bake until dark brown, 15 to 20 minutes. Let cool, then transfer to a plate and pat dry with paper towels. Chop 3 pieces of bacon; set aside. 

 

Make the cupcakes: Combine the vegetable oil, espresso, brown sugar, cocoa powder and chocolate in a large microwave-safe bowl and microwave until hot, about 2 minutes. Whisk until smooth, then set aside to cool, about 15 minutes.

 

Whisk the flour, granulated sugar, baking soda and fine salt in a medium bowl. Add the buttermilk, eggs and vanilla to the cooled chocolate mixture and whisk until smooth. Add the flour mixture and continue whisking until combined.

 

Line a 12-cup muffin pan with paper liners. Divide the batter among the cups, then sprinkle with the chopped bacon. Bake until the cupcakes spring back when lightly pressed, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely. 

 

Make the frosting: Beat the dulce de leche, cream cheese and vanilla in a large bowl with a mixer on medium speed until combined. Top the cupcakes with the frosting. Chop the remaining 3 slices of bacon and place on top of the frosting. Sprinkle sea salt over the frosting.

 

 

bacon recipe source: Amanda, Fake Ginger (@fakeginger), October 31, 2014; adapted from Food Network Magazine

3225. VANILLA CUPCAKES with PASSIONFRUIT LIME ICING and BACON WAFERS

serves twelve

 

 

175 grams unsalted butter (very soft)

175 grams self-raising flour

1 pinch baking powder

175 grams caster sugar

1 teaspoon natural vanilla extract

3 eggs

 

Icing

1 ripe passion fruit (wrinkly skin, not smooth)

200 grams unsalted butter (very soft)

4 drops natural vanilla extract

A few drops pink natural food colouring or gel

375 grams icing sugar

Squeeze lime juice (or lemon)

2-3 teaspoons milk (optional)

 

Decoration

Jelly bean hearts

3 rashers good streaky bacon

 

Check butter (for cake and icing) and eggs are at room temperature. Pre-heat oven to 180C/gas 4. Sit 12 large paper cake cases into a 12 hole muffin tin. Sift flour and baking powder into a bowl. Tip butter into a second larger mixing bowl. Break it up with a wooden spoon. Add the sugar and beat with a wooden spoon for 4 minutes or until pale, creamy and light. Use an electric hand whisk if you like. Keep going until it’s properly light and aerated. Beat eggs with a fork. Add to mix a dribble at a time, beating as you go during and between additions. If it looks like splitting/curdling, don’t panic. Add and beat in 2 teaspoons of the flour to bring it back together. Add vanilla extract. Add the flour. Fold into creamy mix with a large metal spoon, cutting and scooping down until just mixed in. Keep it light, minimal and don’t overwork it. Divide equally between cake cases using two spoons. Don’t pressing it down.

 

Cook: Bake for 15-20 minutes until golden, springy to touch. Close oven door very slowly if not quite done so they don’t collapse. Remove from the oven, tins and leave to cool on a rack.

 

Ice & Plate: For icing: slice passion fruit across. Scoop contents into a sieve over a bowl. Press the juice/pulp through using a spoon. Discard seeds/shell. Set aside. Sift icing sugar. Tip butter into a large bowl. Break it up with a wooden spoon. Add 2 tablespoons icing sugar. Beat to incorporate. Repeat. When half the sugar’s in, add vanilla extract and 1-2 tablespoons passion fruit juice. Continue to beat, adding sugar gradually. Taste, add more passion fruit juice and a good squeeze of lime for a slightly fizzy icing. Add a bit of milk if it’s hard to work. You want a soft but spreadable icing. Beat in a few drops of pink icing gel/colour if you wish. Spoon into an icing bag fitted with a star nozzle (mine was 1 cm wide). Pipe wide swirls to cover each cake or pile and shape it. Top with a heart sweetie or two. Grill the bacon 2 minutes per side or until crisp. Sit on kitchen paper to drain. Break into ‘wafer’ lengths. Stick them into your icing just before serving.

 

 

bacon recipe courtesy of: Sam Stern

2933. BACON-HAZELNUT BUTTERMILK CUPCAKES with AMARETTO MAPLE BUTTERCREAM FROSTING

makes about 14 standard cupcakes


1/2 cup buttermilk, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, cut into 8 pieces and at room temperature
1/4 cup toasted and skinned hazelnuts, roughly chopped (spread on a baking sheet and bake at 350 for 10 minutes, skins will rub off)
6 slices candied bacon (recipe below), 3 slices finely chopped (remaining 3 for garnish), do not add pepper
Amaretto Maple Buttercream Frosting (recipe below)

Candied bacon:
6 slices bacon

3-6 tablespoons brown sugar
2-3 teaspoons black pepper 

Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and place wire cooling racks on the sheets. Lay the bacon out on the cooling racks and sprinkle evenly with half of the brown sugar and half of the pepper, if using. Press the sugar and pepper into the bacon, then flip it over and sprinkle the remaining sugar and pepper on. Again, press the ingredients into the bacon. Bake for 10-15 minutes. Remove the pan from the oven, flip the bacon slices over, and bake for another 10-15 minutes, checking the bacon regularly to prevent burning.

Cupcakes:
Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.

In a medium bowl, whisk the buttermilk, eggs, and vanilla until combined; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. 

With the mixer on low, add the butter pieces, one at a time, then increase mixer speed to medium low. Once the butter is fully incorporated, increase speed to medium and beat until well combined (about 30 seconds).

Reduce mixer speed to low and add half of the buttermilk mixture. Mix until just combined, then increase speed to medium high for about 30 seconds. Repeat with the remaining buttermilk mixture. Batter should be fully incorporated with some small lumps; do not overmix. Fold in the hazelnuts and chopped bacon.

Fill each cupcake liner with three tablespoons of batter. Sprinkle each one with maple crystals (optional). Bake for 18 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out with a crumb or two clinging to it.

Transfer to a wire cooling rack and allow to cool completely before frosting.

Amaretto Maple Buttercream Frosting:
makes about 24 ounces

1 cup (2 sticks) unsalted butter, at room temperature
1 pound (about 4 cups) confectioners’ sugar
1/2 teaspoon vanilla extract
1/3 cup maple syrup
1 tablespoon amaretto
1 tablespoon heavy cream

Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in half of the sugar until combined. Stir in the vanilla and syrup. Beat in the remaining sugar. Add the heavy cream and amaretto, whisk on high for 6 minutes. 


bacon recipe courtesy of: Darla Wireman, Bakingdom, May 30, 2012

2883. DARK CHOCOLATE WHISKEY BACON CUPCAKES

1 package of bacon
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1 cup cold, strong, brewed coffee
1 cup buttermilk (or 1 cup milk, 1 tablespoon of vinegar or lemon)
1/2 cup vegetable oil
8 oz. cream cheese
1 cup powdered sugar
1 shot of whiskey

These are things you’ll want to do first: Preheat your oven to 375 degrees F. Brew one strong cup of coffee. Cook your bacon until browned and crispy. Drain the bacon, cool on a paper towel, crumble and set aside. Mix together a cup of buttermilk and a tablespoon of lemon juice or vinegar if you have it. Let it do its thing for five minutes.

Start the cupcakes: While the bacon is cooking, combine your dry ingredients; flour, cocoa powder, sugar, baking soda, baking powder and salt. Make a tiny well in the middle and gently pour in eggs, coffee, buttermilk and oil. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir it up until it’s become blended – no more, no less. Set aside some bacon strips to use as garnish, then crumble the rest to the batter. Divide the batter amongst the cups evenly. Bake for 15-20 minutes. Then release the cupcakes from the pans and let cool over a wire rack.

Now comes the whiskey icing: 8 oz of cream cheese, a cup of powdered sugar and a shot of Jack Daniels whipped at high speed. Add more whiskey and cream cheese to taste. Spread icing out over cupcakes, then add bacon garnish. Serve.


bacon recipe courtesy of: NoBakeLeni, Whiskey Bacon, May 1, 2012

2732. CHOCOLATE BEER BATTER CUPCAKES with MAPLE BACON FROSTING

makes approximately 24 cupcakes

Cupcakes

1 cup Guinness

1 stick butter

1/2 cup cocoa powder

1 cup chocolate chips

2 cups flour

1-1/2 cups sugar

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

2/3 cup plain Greek yogurt

1 teaspoon vanilla extract 

Maple-Glazed Bacon 
3 strips bacon

1/3 cup maple syrup 

Frosting 

8 oz. block cream cheese, softened

1 stick butter, softened

1 cup powdered sugar

1 tablespoons maple syrup

1 teaspoon candied bacon drippings

Preheat oven to 350. Line two muffin tins with cupcake liners and set aside. In a pot or large sauce pan, simmer the beer and butter on medium until butter is completely melted. Add cocoa powder and chocolate chips and stir until your mixture smooth. Take off heat and set aside to cool. In a large bowl, stir eggs and yogurt together until smooth. Slowly add chocolate mixture and vanilla. Add dry ingredients and stir until well combined. Bake for 15 minutes. Remove from oven and allow to cool. Turn oven up to 375, and line a large baking sheet with aluminum foil. Lay your bacon strips across a baking rack and place the rack on the foil-lined baking sheet. Using a pastry brush, brush each strip of bacon with a layer of maple syrup. Bake for 10 minutes, basting strips again about half way into that time. Flip your strips over, baste, and bake for another 10 minutes. Baste your bacon one last time, and stick them back in the oven for another 5 minutes. Remove from oven and let cool. While your cupcakes and bacon strips are cooling, start making your frosting. In a large bowl, beat together butter and cream cheese until smooth and well-incorporated. Add powdered sugar, maple syrup and bacon grease. Mix until smooth. Spoon frosting  into a piping bag, and frost each cupcake. Slice one piece of bacon into 1-inch strips and press one piece into each frosted cupcake. Crumble the rest of the candied bacon and sprinkle them on top of the cupcakes. Enjoy immediately, with a big glass of milk.


bacon recipe courtesy of: Tina, Just Putzing Around the Kitchen, June 11, 2012

2564. SAVORY CHICKEN and BACON "CUPCAKES" with TABASCO CREAM CHEESE FROSTING

makes about 24


Cupcakes
1 cup small diced chicken breast (12 ounces wt.)
3 tablespoons butter
1/2 cup each 1/8-inch-diced onion, celery and red bell pepper
1 tablespoon minced garlic
3/4 cup cornmeal
1/2 cup all-purpose flour
1 1/2 tablespoon sugar
2 teaspoons baking powder
1 tablespoon Old Bay seasoning
2 eggs
1/3 cup whole milk
1/3 cup sour cream
1/2 cup frozen corn kernels, thawed and drained well
8 strips cooked bacon, chopped fine (about 1/2 cup chopped)

Frosting
4 ounce cream cheese, at room temperature
1 1/2 tablespoon milk
1 teaspoon Tabasco sauce

Garnish
2 thinly sliced green onions

Preheat an oven to 350 degrees F.

To make the cupcakes: Spray nonstick mini-muffin tins with cooking spray. Set aside.

Cut chicken breast into 1/4-inch small pieces. In a small skillet or sauté pan over medium heat, melt the butter. Add the chicken breast and sauté for about 3 minutes moving around the pan with a spoon. When chicken is three-quarters cooked then add the onion, celery, and bell pepper for about 3 to 4 minutes more, until vegetables are just starting to get tender. Add the garlic and sauté about 30 seconds more. Let cool.

Meanwhile, in a small bowl, whisk together the cornmeal, flour, sugar, baking powder, and Old Bay seasoning; set aside. In a large bowl, whisk together the egg, milk, and sour cream.
Once the cooked mixture is cooled, add the cornmeal mixture to the egg mixture and mix lightly. Fold in the drained corn, bacon, and cooked and vegetables. Do not overmix; fold in just until evenly distributed.

Divide batter between the prepared mini muffin cups, fill to the top – you will get about 24 cupcakes. Bake the cupcakes for about 22 minutes or until a toothpick inserted in cupcake center comes out clean.

Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from the pan and let cool briefly on a wire rack before frosting. The cupcakes can be made up to 1 day in advance, covered, and refrigerated before frosting. Refrigeration is imperative if making in advance. If reheating cupcakes, warm them for minute or so in a 350-degree F oven before frosting.

To make the frosting: In a small bowl, mash the cream cheese with a fork, then whisk in the milk and Tabasco until smooth and creamy. Top each cupcake with about 1 teaspoon of frosting then sprinkle with green onion for garnish. Serve warm.


bacon recipe courtesy of: Kathy Casey, Kathy Casey Food Studios-Liquid Kitchen, 5130 Ballard Ave NW, Seattle, WA 98107 | on Seattle Tall Poppy, March 2011

2525. APPLE BACON CHEDDAR CUPCAKES with MESQUITE BUTTERCREAM

yields 16 cupcakes


1 1/2 cups all-purpose flour
1/2 cup mesquite flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, room temperature
2/3 cup sugar
1/2 cup brown sugar
2 large eggs
2/3 cup plain yogurt
1 cup apple cider
2 1/2 ounces cheddar cheese, cut into 1/8" cubes
3 pieces of cooked bacon (preferably maple cured), roughly chopped

Preheat oven to 350 F. In a medium-sized bowl, whisk all-purpose flour, mesquite flour, baking powder, and baking soda. In another medium-sized bowl beat butter, sugar, and brown sugar until light and fluffy. Beat the eggs and yogurt into the butter/sugar. Alternately add the flour mixture and the apple cider to the butter/sugar mixture, beating after each addition until just combined. Fold in the cheese and bacon. Fill cupcake liners 3/4 full. Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Mesquite Buttercream
1 cup unsalted butter, room temperature
2-3 cups powdered sugar (depending on how thick you like your buttercream)
2 tablespoons mesquite flour
a few tablespoons of milk, optional

Beat butter and sugar until light and fluffy (about 3 minutes on high speed). Mix in mesquite flour. Optionally, mix in milk a little bit at a time until the frosting has a consistency you like. Spread or pipe on cooled cupcakes.


bacon recipe courtesy of: Cupcake Project: An Experimental Cupcake Blog, September 19, 2011

1907. MAPLE FRENCH TOAST and BACON CUPCAKES

yields 12 cupcakes


For the Cupcakes:
1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)

For the Frosting:
1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners' sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped

Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.

In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.

Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.

Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners' sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.


bacon recipe courtesy of: Kara Scow, Food Network Magazine

1182. DARK CHOCOLATE and BACON CUPCAKE

makes 24 cupcakes


8 slices good thick-cut bacon
1 cup unsalted butter
1/2 cup Hershey's Special Dark Cocoa
3/4 cup water
2 cups granulated sugar
2 large eggs
1/2 cup well-shaken buttermilk
2 tablespoon vanilla
2 cups all-purpose flour
1/2 teaspoons baking soda
1 t baking powder
1/4 teaspoon salt
frosting recipe below

Preheat oven to 350 F. Prepare 24 muffin tins. Chop bacon into about 1/2-inch pieces. Cook over med-high heat in a skillet until bacon is brown & crisp. Remove bacon with a slotted spoon to a paper towel to drain. Pat any remaining oil off the bacon. Set aside. Melt butter in a large heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth. Remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla. Sift flour, baking soda, baking powder, and salt into the cocoa mixture and whisk until just combined (it will be a little bit lumpy). Stir in bacon. In goes the bacon. Fill muffin tins to about 2/3 full. Bake for 20 minutes until a skewer or toothpick comes out clean. It's a moist cake, so don't worry if a few crumbs stick to your tester. Allow cupcakes to cool.


Dark Chocolate Frosting

makes about 2 cups frosting

1/2 cup unsalted butter
2/3 cup Hershey's Special Dark Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

Frost the cupcakes & sprinkle with a little Fleur de Sel right before serving.


courtesy of: A Good Appetite / Hershey's Chocolate

1010. MAPLE BACON CUPCAKES

makes 6


4 1/2 tablespoons of butter, room temperature
1/2 tablespoon of bacon drippings (left in the fridge to become solid)
1 egg
5 tablespoons of brown sugar
4 tablespoons maple syrup
1 1/4 cup of self rising flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
tiny tiny pinch of kosher salt
1/4 cup of milk
1/4 cup of minced bacon, cooked and drained

Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty. Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined. Add the egg and beat until incorporated. Sift the flour, salt, baking soda and powder together. Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter. Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.


Maple Syrup Frosting

4 tablespoons of butter
2 tablespoons of maple syrup
1 cup of powdered sugar
turbinado sugar (optional, but recommended)
coarse grain sea salt (optional, but recommended)

Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.


courtesy of: Vanilla Garlic, Garrett, Sacramento/Davis, California