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

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)

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

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

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

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

381. BACON CHEESEBURGER CAKE

yields 20 servings


1 (18.25 ounce) package yellow cake mix
1 (13 ounce) package brownie mix
2 (12 fluid ounce) cans vanilla frosting
yellow food coloring
red food coloring
3 vanilla wafer cookies
1 large roll of red fruit leather
4 caramels, with stripes
8 yellow chewy fruit-flavored candy squares
1 (16 ounce) container chocolate frosting
1 large roll of green fruit leather
2 teaspoons sesame seeds

Preheat oven according to instructions on cake mix box; prepare mix. Grease and flour a 9 inch pan, and a shallow metal bowl at least 9 inches in diameter. Fill the 9 inch cake pan 2/3 full with cake batter; pour the remaining batter into the prepared metal bowl (this will be the top of your "bun"). Bake according to directions, remove from pans, and cool on a wire rack.

Grease and flour a 9 inch pan. Prepare brownie batter, and bake according to instructions on box. Remove from pan, and cool on a wire rack. Shave off the sharp edges of the brownie, making it resemble a hamburger patty.

Place 1/4 cups of vanilla frosting in a heavy duty plastic sandwich bag, and color with yellow food coloring to make your mustard. Repeat a second time using the red food coloring to make your ketchup. Place remaining frosting in a bowl, and color with a mix of red and yellow food coloring until you arrive at the color of a hamburger bun.

Cut the cookies in half and wrap with pieces of red fruit leather to create your tomatoes. Unwrap the caramels, and heat in microwave for 10 to 15 seconds to slightly soften. Roll the caramels individually between sheets of waxed paper to create bacon strips. Microwave the chewy fruit-flavored candy squares, place together, and roll between sheets of waxed paper to create your cheese slice; trim into a square shape.

To assemble, place bottom bun on your serving dish, and spread with some of the hamburger bun frosting. Place brownie on top of this, and spread it with chocolate frosting. Decorate edges with the tomatoes, bacon, cheese, mustard, and ketchup; use the green fruit leather as lettuce. Place top bun over this and spread with the remaining hamburger bun frosting; sprinkle with sesame seeds.


courtesy of: Kry Hanes, Mons, Belgium