I am SO delinquent with posting this week. I can't believe it's Wednesday! I always cook on Sundays, but sometimes it takes me awhile to post. This week I have a really good excuse, however. I sit on the board of directors for a men's shelter and a woman is walking from Los Angeles to Toronto to raise money for the shelter in memory of one of its residents. She left today and I've been busy for the past few days creating a media list and press release to send out. If you're reading this and homelessness is something that is close to your heart, please donate at stsimonsshelter.ca.
Speaking of things that are close to my heart, can we talk about bacon for a moment? I have a pork problem. It's my favourite meat in the world. I'd love to think I'm a steak person, but the truth of the matter is whenever I'm at a restaurant, if I see a good pork dish on the menu, I'm in. I once offered a Jewish friend a bite of my wild boar appetizer, to which she replied "I don't eat pork." But I insisted (stupidly admittedly) "It's not pork, it's wild boar!" Cue embarrassment here. Then during the main and many wines in I offered her some of my pork-served-three-ways: "Oh my god you have to have some of this, it's delicious!" That's right, I had unconsciously ordered pork for my appetizer and my main (three ways no less) and, like an idiot, offered it to my Jewish friend AGAIN. Thank god she had a sense of humour because at dessert she asked, "What, no pork?" Ha! So point is, pork in any form makes me salivate (and apparently stupid?) and let me tell you, bacon ups the ante.
Purpose of the story? I only made these cupcakes because I came across a recipe for candied bacon on Pinterest that I HAD to try. And when I saw the recipe for these cupcakes it was a match made in heaven.
I'm not sure how the recipe says it makes 12 cupcakes, I was only able to make 7. Also, my buttercream fell apart a little, I think maybe the whipping cream sat on the counter for too long? Any other ideas? Please post if you know the answer to this question because Google was not my friend when I tried to solve it. Regardless, the flavours are really good. Especially the candied bacon. Mmmmm bacon. BTW open the windows when doing the bacon, the dripping syrup will make a lot of smoke. I don't have my dream kitchen yet.
Pancake Breakfast Cupcakes
Yield: 1 dozen cupcakes (or 7?)
Ingredients
Buttermilk Pancake Cupcakes:
1 cup flour, mixed with 1/2 teaspoon baking soda and 1/4 teaspoon salt (pancake mix)
1/3 cup white sugar
1 teaspoon baking powder
1/2 cup buttermilk, room temperature
1 egg, room temperature
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Maple Buttercream Frosting:
1 cup (2 sticks) unsalted butter, softened
3-4 cups powdered sugar, sifted
2-4 tablespoons heavy whipping cream (sub half and half or milk if necessary)
1/2 teaspoons maple extract (found in the baking aisle of the grocery store) OR about 3T pure maple syrup
1/4 teaspoon salt
Candied bacon (recipe below) & maple syrup for garnish
(Note that this recipe makes enough frosting for a large mound on top. If you prefer to spread a smaller amount of frosting on top, fell free to cut frosting recipe in half)
Directions
Preheat oven to 350 degrees F. Line cupcake/muffin pan with 12 baking cups.
Combine pancake mix, sugar and baking powder in a small bowl. Lightly whisk buttermilk, egg, butter and vanilla in measuring cup. Combine the wet ingredients with the dry mix and gently whisk until just incorporated (it's ok if a few lumps remain). Distribute batter between the baking cups, filling them 1/2-2/3 full. Bake 13-16 minutes, or until pancake cupcakes are puffy and a toothpick comes out clean.
Prepare Frosting: With an electric mixer, beat butter until smooth on medium speed. Slowly add powdered sugar until fully incorporated and creamy. Add maple and cream/milk. Beat on medium speed about 3 minutes until light and fluffy, adding more powdered sugar or milk until desired consistency is reached.
Garnish cupcakes with candied bacon and drizzle with maple syrup. Voila, cupcakes for breakfast!
Beer Candied Bacon
Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
Cool on wire rack for at least 1 hour before serving.
Garnish cupcakes with candied bacon and drizzle with maple syrup. Voila, cupcakes for breakfast!
Beer Candied Bacon
1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer
Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
1/2 cup brown sugar
1/4 cup + 2 tbsp beer
Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
Cool on wire rack for at least 1 hour before serving.
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