make something a little different for thanksgiving this year. you know you want to. these cupcakes combine flavors that i used to believe should never be combined. gross. bacon and cupcakes? what is the world coming to?
welp, turns out it's delicious - so, don't knock it till you try it.
as a birminghamian, i had to make this recipe, included in southern living's big book of cupcakes. this recipe was provided by jan moon of dreamcakes, birmingham's local cupcakery (they've even got a cupcake truck!) holy perfect, right?!
for the cake:
1 cup
butter, softened
1 1/2 cups
sugar
4
large eggs
3 cups
all-purpose flour
1 tablespoon
baking powder
1 teaspoon
salt
1 cup
milk
2 teaspoons
vanilla extract
for the maple frosting:
1 cup
butter
1
(16-oz.) package dark brown sugar
1/2 cup
evaporated milk
1/4 teaspoon
baking soda
1 tablespoon
light corn syrup
4 cups
powdered sugar
2 teaspoons
maple flavoring
for the toppings:
12
cooked bacon slices, broken to pieces (super crispy!)
preheat your oven to 350 degrees. combine butter & sugar and beat until light and fluffy. add in eggs, one at a time, beating thoroughly after each addition. in a separate bowl, sift together flour, tabking powder and salt. slowly add flour mixture, alternating with milk, starting & ending with flour. add vanilla extract. be sure not to overbeat! spoon batter into cupcake tins & bake the cupcake for 15-22 minutes, or until a toothpick inserted comes out clean.
for the frosting, melt butter in a heavy sauce pan over medium heat. add brown sugar, stirring constantly, and bring to a boil. add evaporated milk, baking soda & light corn syrup. bring to a boil. remove from heat and let cool (this could take a while, but it's important! the caramel mixture needs to be 100% cool before you move on). once cool, beat in powdered sugar with an electric mixer. add maple flavoring. this frosting firms up quickly and is much easier to work with that way, so you may want to wait a few minutes before icing.
fry up some bacon, break into pieces for your topping, and voila!
preheat your oven to 350 degrees. combine butter & sugar and beat until light and fluffy. add in eggs, one at a time, beating thoroughly after each addition. in a separate bowl, sift together flour, tabking powder and salt. slowly add flour mixture, alternating with milk, starting & ending with flour. add vanilla extract. be sure not to overbeat! spoon batter into cupcake tins & bake the cupcake for 15-22 minutes, or until a toothpick inserted comes out clean.
for the frosting, melt butter in a heavy sauce pan over medium heat. add brown sugar, stirring constantly, and bring to a boil. add evaporated milk, baking soda & light corn syrup. bring to a boil. remove from heat and let cool (this could take a while, but it's important! the caramel mixture needs to be 100% cool before you move on). once cool, beat in powdered sugar with an electric mixer. add maple flavoring. this frosting firms up quickly and is much easier to work with that way, so you may want to wait a few minutes before icing.
fry up some bacon, break into pieces for your topping, and voila!
i'm very excited to head to my parents house in fairhope for thanksgiving - it's going to be a wonderful weekend catching up with a few friends and family members. and nah, i'm not doing the black friday thing this year. i'll stick to online shopping, thanks.
i'm taking a little blogging break the rest of this week to enjoy the holidays - see you in december!
recipe via my recipes.
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