Cupcake is adapted from German Chocolate Cupcakes in Martha Stewart's Cupcakes cook book.
Frosting was found on allrecipes.com
Candied Bacon was found on foodnetwork.com
ORIGINAL RECIPES
CUPCAKE
Makes 24 cupcakes
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups cake flour (not self rising), sifted
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups sugar
3 large eggs room temperature
1 1/2 teaspoon pure vanilla extract
1 cup buttermilk
Directions
1. Preheat oven to 350 degrees F and put cupcake wrappers into tins. Whisk together cake flour, baking soda and salt.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flower mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
3. Divide batter evenly among prepared cups, filling each 3/4 full. Bake, rotating tins half way through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool for 10 minutes. Then move cupcakes to wire racks to cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
FROSTING
makes enough to frost 24 cupcakes and have a lot left over
Ingredients
11 ounces cream cheese, softened
2/3 cup butter, softened
4 cups powdered sugar
1/4 cup pure maple syrup
Directions
Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups powdered sugar and maple syrup and beat until smooth. Store in refrigerator until needed.
CANDIED BACON
makes however much you want, but at least 1/4 pound of bacon
Ingredients
1/2 cup brown sugar
1 tablespoon dijon mustard
1/4 pound sliced bacon
Directions
1. Preheat oven to 400 degrees F.
2. In a large plastic zip-top bag, combine brown sugar and mustard. Add bacon and toss to coat.
3. Line a baking sheet with aluminum foil or parchment paper. Place a cooling rack on the lined baking sheet. Put bacon on rack and roast in oven for 20 minutes. Let drain for a few minutes on the rack and serve.
HOW I CHANGED THEM
CUPCAKES
Ingredients
everything remained the same except instead of white sugar use
1 1/3 cups dark brown sugar
and add
6-8 strips of bacon (do not use thick cut)
Directions
1. Cut bacon into small pieces an cook normally until done. Place a couple paper towels on a plate and put bacon on it when done to dry.
2. While bacon dries and cools, keep everything the same but use dark brown sugar instead of white sugar.
3. When batter is done, stir in bacon pieces until it's spread evenly throughout the batter.
4. Put into tins and bake as suggested above.
FROSTING
Ingredients
Kept everything the same
Directions
Kept everything the same.
Do put in refrigerator when done to ensure it won't get too soft when piping onto cupcakes.
CANDIED BACON
Ingredients
Kept the same
Directions
Kept the same.
We had issues with the bacon stretching out and getting too long. It's a hit or miss thing and we will continue to play around to get the right recipe. If you decide to play around with this and come across one that works, PLEASE LET US KNOW!
Once bacon has cooled tear into pieces and place on top of cupcakes once you've frosted them.
This seems a little time consuming, but it's really not all that bad. If you do start to feel overwhelmed, just remember, the end result is TOTALLY worth it. It's like pancakes and bacon in one little cupcake. Heaven!
