This is my first venture putting bacon into baked goods, I’m a little late to the party. To be honest the idea never really appealed to me until I saw this recipe. It was passed on by some friends (who are vegans?!) and I had just enough time to whip them up for an American themed food night at a friends house. Movie of choice, Independance Day, because what’s more American than the President blowing up aliens? The menu:
– Bris-adelphia Cheese Steaks
– KFC Chips with Big Mac Sauce for dipping (homemade by The Boyfriend)
– BBQ Pork Ribs
– Mini Macs
– Sriracha Hot Wings
– Churro Cupcakes with Candied Bacon
The cake itself is delicious, it’s a little denser than your average sponge but it holds its own against the icing and the bacon. If I was in a hurry I would leave off the bacon and it would still be an amazing cupcake. The sugar on top of the sponge dissolved overnight so they lost their delightful crunch and the candy coating on the bacon slowly dissolved and trickled down the icing, so I would recommend serving them on the day you assemble them for maximum impact. The reactions to the bacon were mixed, one friend couldn’t get enough of it but another just wasn’t a fan.
1 3/4 cups of sugar is quite a lot, as well as the extra sprinkling on top which is why it’s recommended to pipe a smaller amount of icing than you normally would. Cake flour is an American product that is used to make cakes lighter and fluffier, you can make your own by taking out 2 tbsp of plain flour for every cup and replacing it with 2 tbsp cornflour. Sift as many times as you can be bothered and you have cake flour! It’s a nice trick to use in any cake recipe to achieve a lighter texture.
Churro Cupcakes with Candied Bacon
Adapted from Churro Bacon Cupcakes over at Holy Taco Church.
1/2 cup plain flour
1 1/2 cups cake flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp ground cinnamon
225g butter, room temperature
1 3/4 cups caster sugar
4 large eggs
2 tsp vanilla extract
1 1/4 cups milk
Preheat the oven to 175 C, line a 12 hole muffin tin with paper liners.
In a medium mixing bowl whisk together the plain flour, cake flour, baking powder, salt and cinnamon.
In a mixing bowl large enough to hold the finished batter, cream together the butter and sugar until pale and fluffy.
Add in the vanilla then the eggs one at a time, mixing in between.
Add the flour mixture in three batches, alternating with two batches of milk, beginning and ending with the flour.
Scrape down the bottom and sides of the bowl to make sure the mixture is well combined then fill the paper liners 3/4 full and bake for 20 minutes.
Allow the cupcakes to rest in the tin for 5 minutes before cooling on a rack.
Repeat until all the batter is used.
Crunchy Sugar Topping:
1/2 cup caster sugar
2 tsp ground cinnamon
6 tbsp melted butter
Combine the sugar and cinnamon in a bowl, mix well.
Brush the tops of the completely cool cupcakes with the melted butter then dip into the sugar mixture, rolling it around to make it really stick.
Cinnamon Cream Cheese Icing:
115g butter, room temperature
250g cream cheese, room temperature
1 tsp ground cinnamon
1 tsp vanilla extract
1-2 cups icing sugar
Cream together the butter and cream cheese until fluffy then add the cinnamon and vanilla.
Add in the icing sugar 1/2 cup at a time until it reaches desired sweetness, mixing in between each addition.
Pipe a small amount of icing onto the cupcakes (they are already quite sweet).
4-5 pieces of bacon
1/2 cup brown sugar
2-3 tbsp hot water
Line a baking tray with baking paper.
Cook the bacon in a pan over medium heat until crispy on both sides.
Remove the bacon from the pan and drain off the excess fat.
Add the brown sugar and water into the pan, cook on low until the sugar dissolves then add the bacon back in.
Make sure the bacon is completely covered in sugar then transfer to the prepared baking tray to cool completely.
Cut into bite sized pieces then place a piece on top of the icing on each cupcake.