So it has come to my attention that pretty much everyone thinks that bacon is the most amazing thing on the planet. Unless of course, you're like me, a vegetarian. Cooking the bacon in this recipe was probably the hardest part for me. I can't vouch for how delicious they are with the bacon on them but I can say these babies were pretty tasty without it! According to my family and my boyfriend (they are the ones that get force feed all of my creations since I don't have a division of boys to force them on anymore) they turned out pretty darn tasty!
MAKES: 24 cupcakes ACTIVE TIME: 45 minutes TOTAL TIME: 2 hours 15 minutes
Ingredients
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon fine salt
2 sticks (8 ounces) salted butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1 1/4 cups sour cream
1/2 cup light brown sugar, loosely packed
1 tablespoon ground cinnamon
Maple Cream Cheese Frosting (recipe to follow)
Maple-glazed bacon (recipe to follow)
1 cup fresh strawberries, hulled and diced for garnish
Maple syrup, for drizzling
Directions
Preheat the oven to 325F. Line 2 standard 12 cup muffin pans with your cupcake liners.
Sift the flour, baking powder, baking soda and salt into a medium bowl. Set the bowl to the side.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together, about 5 minutes. Scrape the sides and then add the vanilla and 1 egg at a time. Scrape the sides of the bowl after each addition. Turn the mixer to the lowest speed and add the flour mixture and sour cream, alternation between the two, starting and ending with the flour.
In a separate bowl mix together the cinnamon and brown sugar and then fold it into the batter by hand. You don't want this to be completely mixed in. It should be swirly.
Fill the cupcake liners half full with the batter and bake until golden brown and cooked all the way through, about 30 minutes (once again this is oven dependent). Cool the cupcakes completely
Maple Cream Cheese Frosting
1 lb cream cheese
2 tablespoons maple syrup
Okay. So here is the deal with this part. The above ingredients are what the recipe called for. For me it was way too much cream cheese and not enough sweet. So, I kind of just did my own thing after following the directions.
Whip the cream cheese and syrup in the bowl of a stand mixer fitted with a whisk attachment until fluffy.
I did that and then I tasted it and I wasn't very happy with the outcome so considering I still had brown sugar, granulated sugar and maple syrup next to me I just started adding things in until I thought I tasted delicious. The majority of the extra things that I added was syrup and brown sugar. I'm sorry I can't give the exact measurements. I just put it it until I liked it so my suggestion to you would be to do the same. Who knows. You may like it the way it's supposed to be made originally.
Maple Glazed Bacon
1 12 ounce package of bacon
1/4 cup of Maple syrup
olive oil cooking spray
Coat 2 nonstick skillets with the cooking spray. Cook the bacon over medium heat, turning once, making sure the bacon is cooked all the way. Turn the heat down and divide the maple syrup between the two skillets, drizzling on the bacon. Continue to cook turning the bacon often and watching closely so that the syrup does not burn. You want the bacon to be coated with the syrup and caramelized, but NOT soggy. Let it cool and then chop it up.
Putting it all together!!!
Generously frost the top of each cupcake. Sprinkle with the bacon and diced strawberries (I skipped the strawberries, my boyfriend hates them) evenly over the frosting. Drizzle with maple syrup before serving.
I want to thank Holly Wilder for the recipe. She was on Cupcake Wars. Woo Hoo!
That is it for today. Don't forget to come back next week for my next cupcake!
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