I could make a cupcake that tastes like French Toast and top it with a frosting that tastes like syrup. What else? I eat it with pancakes and waffles. I started thinking, what do I like to eat bacon with? Eggs. (Plus the idea of it slightly disgusts me. Interesting concept, and done very well with eggs on the cover of Gale Gand's Brunch book, but logistically I don't know that cupcakes would work. Like a slab on Canadian Bacon stuffed into a cupcake pan, with the cupcake poured into it and baked. His initial suggestion was to bake the cupcake into a bacon cup. But he was still up to helping me figure out what to do. He was intrigued, but not the "OMG That's AWESOME!" that I thought he would be. I thought he, of all people, would be the most excited about it! Sadly, he didn't show as much enthusiasm as I thought he would. I was so excited to tell Boyfriend about the Bacon category. I went for Bacon because, honestly, what the hell can I do with bacon and a cupcake? If I'm going to enter into a competition, I'm going to pick the one that's going to make me work the hardest to get it right. What was I going to do with those? After deciding at first to try the Decoration category, I changed my mind. Most Creative Decoration, Best Vegan, Best Use of Alcohol, and Best Use of Bacon. Then she told me the categories I could compete in if I so chose. When Kiesha first talked about organizing Cupcake Camp, I was really excited. And apparently I wasn't the only one that thought so. Okay, maybe not like mind-blowing, I-have-to-sit-down kind of amazing. But thanks to the genius that came up with the Best Use of Bacon category at Cupcake Camp (not sure if it was Kiesha, Carmen, or another brilliant mind), I gave it a shot. I certainly didn't think I'd ever mix bacon with cupcakes. I never thought I'd make bacon with anything other than eggs and toast, or maybe pancakes or waffles. I'd love to know who it was, because I totally want to shake their hand and give them a great big pat on the back. Who came up with it? Who sat there and thought, you know what? Bacon would be amazing in this dessert. Top with inch-long bacon pieces.īaking with Bacon? Who thought that was a good idea? Really. Add confectioner's sugar, half cup at a time, and beat until smooth and fluffy, about 5 minutes.Ģ. Add maple syrup, maple extract, and salt, and beat until well combined. In a bowl with an electric mixer, beat butter until light and fluffy. Let cool in pan on a rack for 10 minutes, then remove from pan and cool completely.ģ/4 cup unsalted butter, at room temperatureĢ tablespoons pure maple syrup (I used some pure Maple syrup made right here in Ohio!)ġ. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched. Mix until evenly distributed throughout batter.ĥ. Alternately whisk in flour mixture and milk, making three additions of flour mix and two of milk, beating until smooth. In a large bowl, whisk together butter, sugar and eggs until smooth. In a small bowl, mix together flour, baking powder, cinnamon and salt.Ĥ. Chop or tear the remaining bacon into tiny pieces. This will be the decoration on top of the cupcake, so make as many as you think you'll need. Once bacon is cooled enough to handle, cut a couple slices of bacon into inch-long pieces. Soak up any extra oil on paper towels and set aside to cool. Cook bacon in batches by prefered method until browned, but still slightly flexible. Preheat oven to 350F and line baking pan with paper liners.Ģ. Adapted from 125 Best Cupcake Recipes by Julie Hassonġ/2 cup unsalted butter, melted and then cooledġ.
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