Daily Archives: March 23, 2012
Being wholly unprepared for my favorite co-worker’s birthday earlier this week, I had to go the extra mile. As you know, the extra mile always includes bacon. Or at least it should. I found this great recipe on the BrownEyedBaker. This is a great website with lots of treats and better pictures than my own (taken with my Atrix phone). I modified this recipe to add additional bacon – obviously – and I doubled the recipe to make 24 cupcakes instead of 12. You need at least 5 strips of bacon for every 12 cupcakes. At least.
The cool thing about these guys is that they are breakfast-esque. The homemade pancake cupcake is not sweet in and of itself – just like pancakes. The frosting is another story. Pretty darn sweet but, pretty darn good. Also, I should add that making homemade frosting is a pain in the ass. You should know that and pour yourself a glass of wine or a mimosa before getting started.
Makes 12 cupcakes
(For the Cupcakes)
- 2 cups all-purpose flour
- 1 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1½ cups whole milk
- 2 eggs
- 1 ounce (2 tablespoons) unsalted butter, melted and cooled
(For the Frosting):
- 1 cup unsalted butter, at room temperature
- 2½ cups powdered sugar
- 3 tablespoons maple syrup – Grade A
- 1 teaspoon vanilla extract
- 5-6 slices of bacon, cooked, cooled and crumbled (I like to cut my bacon into little pieces using kitchen scissors and then place them in a pan and cook them at medium temperature. Takes about 10 minutes to cook this way. Stir occasionally. Drain on a paper towel. That way, the bacon cooks with less of a mess and the strips are already crumbled). Also, keep in mind that the longer you have bacon cooking, the longer your house smells like bacon (woohoo!)
1. Preheat the oven to 400 degrees.
2. Line a standard muffin pan with liners and then spray the liners with non-stick spray (important step!).
3. Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside.
4. In a separate medium bowl whisk together the milk and eggs, then stir in the melted and cooled butter.
5. Add the milk mixture to the dry ingredients and whisk together until just moistened and combined. Like pancakes, lumps are perfectly fine and normal – it’s pancake batter after all.
6. Divide the batter between the muffin cups and bake until puffed and firm to the touch, about 10 minutes.
7. Let cool for about 5 minutes and then remove cupcakes to a wire rack to cool completely.
8. To make the frosting, use the whisk attachment of a stand mixer (I only have a handheld one so I really got a great arm workout) to whip the butter on medium-high speed for about 5 minutes, scraping the bowl as needed.
9. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it’s mostly incorporated before adding more.
10. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, 1 to 2 minutes.
11. Add the maple syrup and the vanilla and whip for another minute or so to incorporate.
12. Add most of the bacon and mix to combine. Use the rest for garnish.
13. Using an offset spatula, spread the frosting on the cupcakes.
14. Top with additional crumbled bacon if desired.
(Per the BrownEyedBaker, the Pancake batter is adapted from How to Cook Everything by Mark Bittman)
HAPPY BIRTHDAY MARLENE!!!