Who doesn't like bacon?
One day, I will find someone that claims that they don't like bacon. I'm going to change their lives. They've probably had bacon for breakfast. They've probably had it as part of their lunch. They've probably have tried bacon wrapped anything. Me? I'm going to change their lives with bacon -- in dessert.
A few weeks ago, I let slip to a few guys at Imports@CPP that I knew how to incorporate bacon into a dessert. They stood there, dumbfounded, in awe, and amazement as I made this ridiculous claim. None of them believed me, so they ever so "humbly" requested that I make some for them.
Why, yes! Yes it is.
I introduce you to my breakfast cupcake. Inspired by the breakfast cupcake at My Delight Cupcakery, I went on a quest to find if I could find similar recipes online somewhere to sooth my outrageous craving for bacon. This is my second attempt at making these cupcakes, and it was a valiant success. I wasn't able to find the recipe that I used before, so I kind of looked up some recipes and winged it using bits and pieces from a bunch of them.
Are you ready to get your mind blown!?
Maple Bacon Cupcakes
2.5 cups flour
1/2 cup minus 1 Tbsp butter (room temp)
1/2 cup brown sugar
1/2 cup buttermilk (I used 1 tsp lemon juice +1/2 c milk and set it out for a few minutes)
3/4 cup pancake syrup (I would have used maple, if I had any)
10 slices bacon, cooked
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1/2 Tbsp maple extract (only because I didn't use maple syrup)
1 Tbsp bacon fat , solidified (reserved from cooking the bacon)
Cook bacon in a large skillet over medium-low heat until done (or crunchy). Set aside until cool. Reserved 1 T bacon grease. Chop/crumble cooked bacon. Set aside.
Preheat oven to 350 degrees F. Line cupcake pans with liners.
In a medium sized bowl, sift together the flour, baking powder, baking soda, and salt.
In a larger bowl, cream together the butter, bacon fat, and sugar, until light and fluffy. Add in eggs, one at a time, blending well after each addition. Add the syrup, vanilla, and maple extract (if using). Beat to combine.
Add the 1/3 of the flour mixture to the butter mixture, and beat until just incorporated. Add 1/2 buttermilk, beat until just incorporated. Repeat this process until you add the last of the flour mixture. Be sure not to over beat, or this will result in a denser cupcake. The goal is to get the flour mixture to be barely visible. Gently fold in the bacon crumbles.
Fill the cupcake liners until 2/3 full, and bake for approx 18-22 minutes, or until an inserted toothpick comes out clean. Let cool in the pan for a couple minutes before moving to cooling racks to cool completely.
1 1/3 c butter
2 1/4 c powdered sugar
3 t maple extract
4 T milk
6 strips bacon, cooked then crumbled, for garnish
Place butter, powdered sugar, maple extract, and milk in a large bowl. Beat until smooth, light, and creamy (about 5 minutes). Frost cooled cupcakes, then garnish with bacon crumbles.Close your eyes, take a bite, and feel extacy as you enter bacon heaven.
Everybody was amazed by these cupcakes. You will be too. They really do taste like breakfast in a cupcake!
ps. Aren't you proud of me? I finally have exact measurements for my frostings =]