When I was a kids, I loved Sour Patch Kids. That combination fo sweet and sour was addictive. Of course, you ate too many of those things and your taste buds would be out of whack for days.
I still like the combination of sweet with something totally different. My new kicks are these sea salt caramels from a local candy store. So, so good.
With that in mind, I tried a bacon cupcake recipe the other day. I’m not a big fan of pork, so I can’t fairly deduce of they were good or not. My colleagues scarfed them down, but we’re reporters. We eat anything that’s free.
You’ll have to be your own judge on this one.
Ingredients for the cupcakes
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla
- 1 cup milk
- 3/4 cup crisply cooked bacon maple-flavored bacon (about 9 slices)
Ingredients for the buttercream frosting
- 6 cups powdered sugar
- 2/3 cup butter, softened
- 1 tbsp vanilla
- 3 to 4 tbsp milk
- 24 butterscotch candies
- Black decorating sugar
Heat oven to 350 degrees. Place paper baking cup in each of 24 regular-sized muffin cups.
In a medium bowl, mix flour, baking powder, salt and cinnamon; set aside. In a large bowl, beat 1 cup butter with an electric mixture on high for 30n seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. On low speed, alternately add flour mixture, about a third at a time, and milk, about half at a time, beating just until blended.
Fold in bacon. Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
In a large bowl, beat powdered sugar and 3/4 cup butter with spoon or electric mixture non low speed. Stir in 1 tbsp vanilla and 3 tbsps milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
Frost cupcakes to look like the white of a sunnyside-up agg. For “yolk,” press 1 butterscotch candy in center of each cupcake. Sprinkle with black decorator sugar for “pepper.”