I'm lazy. Go ahead, say it, throw things at me, whatever you deem an appropriate punishment. I'm sorry for abandoning you. I baked a lot, I swear.
Can I make it up to you? With bacon cupcakes? I know they sound weird, but be adventurous and try one.
I love bacon. Especially when it's really crispy. I like when you can snap it apart. None of this floppy stuff. Bacon and chocolate is a magical pairing. The bacon adds a bit of salt and smokiness to the cake, and toffee bits provide some crunch. And maple cream cheese frosting is...simply delicious.
...Don't be afraid.
Chocolate Bacon Cupcakes
adapted from Cupcake Bakeshop
1/2 cup (1 stick) butter, room temp
1 cup + 2 tablespoons sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsweetened cocoa powder (I like the dark stuff)
1/2 cup milk
1 teaspoon vanilla
3-1/2 slices cooked bacon cut into chunks
1/3 cup chopped chocolate covered toffee
1. Beat butter until softened. Add sugar and beat until light and fluffy, about 2 minutes.
2 Add egg and beat until well combined.
3. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
4. Measure out the milk and vanilla and stir to combine
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Gently fold in the bacon and toffee chunks.
7. Scoop batter into cupcake cups about 1/2-2/3’s full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean. Frost when cooled, and keep in the fridge.
2 Add egg and beat until well combined.
3. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
4. Measure out the milk and vanilla and stir to combine
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Gently fold in the bacon and toffee chunks.
7. Scoop batter into cupcake cups about 1/2-2/3’s full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean. Frost when cooled, and keep in the fridge.
Maple Cream Cheese Frosting
1/2 pound cream cheese, softened
1/2 cup butter, softened
3 cups confectioners' sugar
3 tablespoons maple syrup
Beat the cream cheese and butter together in a large bowl until well combined; add confectioner's sugar and maple syrup and beat until smooth. Store in refrigerator until needed.
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