In the few short weeks of this blogs existence, we have begun a few reoccurring “features” such as “Nerd News”, “Goin’ to the Market”, and “Makin’ Bacon”.Â Today, we start something new…”Better with Bacon”.Â “Better with Bacon” willÂ call out a newÂ recipe each week!Â I will be surfin’ the interwebs through my google machine to find what I deem as the tastiest of the tasty and then post them here each Tuesday.
To follow up on “Better with Bacon”, I am also introducing “Test Kitchen” where I get my behind into the kitchen and make one of theÂ posted recipes.Â This feature won’t have a set day due to my travel schedule at work, but I will try to feature something I made every two weeks.
So, let’s “officially” kick this off with:
Maple Bacon Cupcakes!!!
Maple Bacon Cupcakes
Makes 6 / 350F oven
4 1/2 tablespoons of butter, room temperature
1/2 tablespoon of bacon drippings (left in the fridge to become solid)
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.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.
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.
Recipe courtesy of the blog “Vanilla Garlic“.
Originally posted 2009-02-25 12:41:52.
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