I thought bacon could never get better. I mean, how does one improve a hot, crisp, thick, delicious, piece of bacon?
I was wrong. CANDY THE BACON!!!!! Now bacon will NEVER be the same. It melts in your mouth.... the sweet bacon goodness that makes you want to cram the whole pound in your mouth. Seriously. It's that amazing. Don't believe me? Fine. I'd be happy to eat your share too. :D
That, and I'd always been skeptical about the whole bacon cupcake craze thing. I mean, who wants to ruin a perfectly good cupcake by putting bacon on it, which is already heavenly by its self?
Wrong again. *sigh* But hey, at least it was wrong in an amazing way.
Although I'm still skeptical about the whole bacon chocolate thing, I was ready (although rather worried it wouldn't meet my expectations) for a brown sugar cupcake frosted with brown sugar buttercream, topped with candied bacon and drizzled with maple sirup. I figured it couldn't be that bad. I was wrong. They were amazing.
Bacon Brown Sugar Cupcakes
Brown Sugar Cupcakes
makes 15 cupcakes
1 cup loosely packed brown sugar
1 large egg
1 tablespoon vanilla extract
3/4 cup milk
1/2 cup unsalted butter, melted and cooled
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees F. In a bowl, combine flour, baking soda and salt, stirring to mix. Set aside. Line a cupcake tin with liners.
In a large bowl, whisk brown sugar and egg until smooth. Add in vanilla extract and milk, again mixing until combined. Slowly pour in melted butter, continuing to whisk. Add in the flour, soda and salt, mixing with a large spoon until batter is smooth.
Using a 1/4 cup measure, add batter to liners. Bake for 16-19 minutes, or until tops are puffy and golden, and don’t jiggle when touched. Let cool completely.
Brown Sugar Frosting
3 sticks unsalted butter, room temp.
3/4 c. light brown sugar, packed
1 lb. box powdered sugar
3 TBSP milk
2 1/2 tsp vanilla
Cream the butter and brown sugar with the paddle attachment until fluffy. Add in the powdered sugar and beat on low until incorporated, then increase the speed and beat until smooth and combined. Add the salt, milk and vanilla; blend until smooth. Frost the cupcakes.
Preheat oven to 375. Toss together 1/4 cup dark brown sugar and 1 1/4 tsp. cinnamon in a large bowl. Add 1 lb bacon, toss to evenly coat.
Line a half sheet pan with foil, place rack on top. Lay bacon out on rack, cook, turning once after 10 minutes. Bake for another 10 minutes, or longer if necessary (you want the bacon more on the overdone rather than underdone side, so it is crisp).
Top cupcakes with several short lengths of bacon, and drizzle with maple sirup.