"Did I hear you right? Bacon... Rosemary... Cupcakes?"
It's about the reaction you hear from everyone, followed by a
"This is actually amazing."


I got the whole crazy cupcake idea from watching too much TV (what can I say, I like cooking shows). Shows like Cupcake Wars were my inspiration for this amazing treat (that and the Internet of course).

I've been doing more baking than blogging recently, this recipe was actually from last week, I currently have a strawberry pie in the oven right now that I might make a post about later this week.  I've just been really behind on editing photographs recently, so my food photos have been getting lost in the mix.

See, I'm trying to put together a portfolio to send to colleges in hopes of getting into a BFA program for photography! But, it's a ton of work, and the editing process has been very extensive.


Maple Rosemary Bacon Cupcakes with Candied Pecans
Makes 12 cupcakes
Adapted from: Twigg Studios

For the Bacon:1/2 lbs. bacon
3 sprigs fresh rosemary, pulled apart into small chunks
1/2 cup maple syrup
Preheat the oven to 350 degrees F.
Coat bacon with maple syrup and sprinkle rosemary. Fry in a meduim sized frypan until crispy. Cool to room temp.
For the Cake: 1 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
6 Tbs.  unsalted butter, at room temperature
1 whole egg plus 1 egg white, at room temperature
1 tsp. vanilla extract
4 Tbs. maple syrup
1/2 cup milk

Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla and maple syrup. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Cool completely.
For the Frosting:200g butter, room temp
250g icing sugar
3 Tbs. maple syrup
Beat butter until light and fluffy. Slowly add in the icing sugar. Stir in maple syrup. If frosting becomes too thick, add a bit of milk.
For the Pecan Topping:1/2 cup pecan halves
1/4 cup sugar
Toast pecans in a small pan until golden. Remove pecans from pan, and set them side. Place sugar into the pan and allow it to melt. Stir pecans into melted sugar, then remover from heat to cool. Once fully cool, place on top of cupcakes.




I'm now going to pull out my strawberry pie. Until next week!



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