Don't knock it till you try it! When I mentioned that I was going to make bacon cupcakes this week, I got a wide variety of reactions: my mom looked at me like I was crazy, my sister thought I was joking, and I think my boyfriend shed a tear of joy. After everyone tried them though, we all agreed that this recipe is a keeper!
Don't knock it till you try it! When I mentioned that I was going to make bacon cupcakes this week, I got a wide variety of reactions: my mom looked at me like I was crazy, my sister thought I was joking, and I think my boyfriend shed a tear of joy. After everyone tried them though, we all agreed that this recipe is a keeper!
Maple Bacon Cupcakes
Yields 24+ {about 30}
Cupcakes:
2 cups all-purpose flour
1 tbsp baking powder
1/4 cup cornstarch
1 cup sour cream
1/2 cup milk
4 egg whites
1 1/2 cup sugar
1/2 cup sweet cream, salted butter {softened}
1 tbsp vanilla extract
Frosting:
1 1/2 cup butter
3-4 cups confectioner's sugar
1/4 cup maple syrup
2 tsp vanilla
Directions:
In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.
In a small bowl, whisk together the sour cream, milk, and egg whites until the sour cream and milk are smooth; set aside.
Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla extract.
While still beating, alternate adding half of the flour mixture, then half of the egg white, sour cream, and milk mixture until they are both completely combined.
Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.
For the frosting, beat the butter in a bowl until it is smooth {about 3-5 minutes}. Beat in the maple syrup, making sure it is completely combined before you start adding the confectioner's sugar.
Beat in the confectioner's sugar one cup at a time, until all of it has been beaten in. Add the vanilla and continue beating for a few minutes to get your frosting light and fluffy.
Pipe with a circle tip and top with crumbled bacon and white chocolate drizzle.
I made my own bacon for this; store-bought bacon bits are insanely salty, and not good for this kind of thing. I used about 5 pieces of crispy-cooked bacon on these cupcakes. If you do choose to make your own bacon {which I recommend}, be sure that you pat the bacon dry with a paper towel so that you don't get any grease on your yummy cupcakes. Enjoy!
Yields 24+ {about 30}
Cupcakes:
2 cups all-purpose flour
1 tbsp baking powder
1/4 cup cornstarch
1 cup sour cream
1/2 cup milk
4 egg whites
1 1/2 cup sugar
1/2 cup sweet cream, salted butter {softened}
1 tbsp vanilla extract
Frosting:
1 1/2 cup butter
3-4 cups confectioner's sugar
1/4 cup maple syrup
2 tsp vanilla
Directions:
In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.
In a small bowl, whisk together the sour cream, milk, and egg whites until the sour cream and milk are smooth; set aside.
Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla extract.
While still beating, alternate adding half of the flour mixture, then half of the egg white, sour cream, and milk mixture until they are both completely combined.
Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.
For the frosting, beat the butter in a bowl until it is smooth {about 3-5 minutes}. Beat in the maple syrup, making sure it is completely combined before you start adding the confectioner's sugar.
Beat in the confectioner's sugar one cup at a time, until all of it has been beaten in. Add the vanilla and continue beating for a few minutes to get your frosting light and fluffy.
Pipe with a circle tip and top with crumbled bacon and white chocolate drizzle.
I made my own bacon for this; store-bought bacon bits are insanely salty, and not good for this kind of thing. I used about 5 pieces of crispy-cooked bacon on these cupcakes. If you do choose to make your own bacon {which I recommend}, be sure that you pat the bacon dry with a paper towel so that you don't get any grease on your yummy cupcakes. Enjoy!
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