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Truth be told - I got the recipe from the Food Network's What Would Brian Boitano Make?, and added my own twist. If you have not checked out his show - do. It is very funny and has a cool kitschy format not seen before on Food Network. And who knew? This guy knows his way around the kitchen. Of course, he sold me with his all BACON episode where he cooked for his local roller derby girls.
The cupcakes strike the perfect balance of sweet and savory - and who can not help but love that combo? Talk about some bacony goodness (yes, it's a word!). They may be more of a sweet corn muffin but I feel like when ever you put frosting on anything that is muffin shaped, it has entered into the universe of cupcake. And as far as I can tell, life is better with cupcakes. Now throw in BACON?
Be warned: you may encounter a lot of BACON talk comin' from my corner of the blog. Because BACON is on my top 10 things that bring me joy. One of my favorite expressions is "BACON times 49"... I have BACON shaped band-aids...I want a BACON tattoo...you get the picture, right?
So I made these little goodies for brunch on my annual Bodega Bay girls weekend. Of course I had to give them a little twist to take them just a wee over the top by using my special bacon "seasoning" - see recipe below. They are so good. Make some soon!
Awesome Bacon Cupcake Recipe
This recipe will make 24 mini cupcakes, 12 regular sized cupcakes, or 6 jumbo cupcakes using a jumbo muffin pan
Bacon Seasoning: (this is oh so good anytime for breakfast/brunch or an afternoon snack!)
- 10 slices of bacon (my current fave? Niman Ranch from Trader Joe's)
- 1 cup brown sugar
- 1 tsp ground red pepper
- 1/2 tsp black pepper
For Muffins:
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons brown sugar
- 3/4 cup milk
- 1 egg
- 3 tablespoons butter, melted
- 1 tablespoon reserved bacon fat
For Frosting :
- 8 ounces cream cheese, softened
- 2 tablespoons honey
- 1 tablespoon hot sauce
- 1 bunch chives, sliced
Preheat oven to 375 degrees F.
Mix the brown sugar, red pepper and black pepper together. Dredge bacon slices in sugar mixture. Place on wire rack over rimmed cookie sheet or on broiler rack. Bake until crisp about 15-20 minutes until crispy (start checking it at 15 minutes ). Remove from baking sheet /broiler rack and place onto a plate to cool. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.
Spray muffin tray(s) with non-stick cooking spray or use paper liners.
In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.
Fill each muffin cup with the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes (for mini's) or until a tooth pick inserted into the muffins comes out clean (for the jumbo size I ended up baking them for about 18 minutes). Allow to cool completely before icing.
While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.
Once the muffins have cooled, pipe or spread the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.
Enjoy!
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