Bacon. It’s Not Just for Breakfast Anymore.

As a child, I remember waking up to the delicious smell of bacon (or in my mother’s case…the smell of burnt bacon…but thats another story).  Bacon has always been a favorite breakfast food staple in our home and goes perfect with scrambled eggs…toast…cupcakes? Yes.  A cupcake. Bacon has now become a popular cupake item and its not just for breakfast anymore. In honor of my minister (and friend) BM and all other bacon enthusiasts out there, I decided to share with you this fantastic recipe today. 

 

Maple French Toast and Bacon Cupcakes

Ingredients

For the Cupcakes:

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1 3.9-ounce box instant vanilla pudding mix
  • 1 teaspoon baking powder
  • 1 tablespoon potato starch
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 large egg whites, at room temperature
  • 1/4 cup maple syrup
  • 1/2 cup half-and-half, at room temperature
  • 1/2 cup chopped cooked bacon (5 strips)

For the Glaze:

  • 1 8-ounce package cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 2 cups sifted confectioners’ sugar
  • 1/4 cup maple syrup
  • 2 teaspoons ground cinnamon
  • 3 strips bacon, cooked and chopped (optional)

Directions

Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.

In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon. The batter will be thick.

Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.

Meanwhile, prepare the glaze: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners’ sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

Photograph by Kate Sears

Recipe Courtesy Kara Scow for Food Network Magazine

http://www.foodnetwork.com/recipes/maple-french-toast-and-bacon-cupcakes-recipe/index.html

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9 thoughts on “Bacon. It’s Not Just for Breakfast Anymore.

    • Thank you so much! I’m glad you find it helpful for you. If you have any ideas or recipes you would like for me to add I would love to do that. Make sure to like me on FB or Twitter too to get updates. Have a wonderful weekend!

      Coleen

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