Tags: bacon, french toast, maple
I know I said this post would be available on my blog today. It’s currently 10:45pm PST. I’m 1.25 hours away from breaking my promise. I’ve literally been sitting at my computer all day trying to write this post. But nothing seems to come out quite right.
This post is truly bittersweet for me. *tearing up*
Since I can’t seem to find the words, I’ll just SAY it.
I’ve decided to stop blogging on I Heart Cuppycakes. *let it sink in*
I still love cupcakes. I still love blogging. I still have my Facebook page and email if my readers wanna keep in touch. I’m sure I’ll still be posting cupcake related thoughts, products, reviews etc on Facebook. I’m leaving my cupcake blog up and will continue to pay for my domain every month b/c I think it would break my heart to give up my little space on the blogosphere. Also maybe it’s my way of saying, it’s not good bye… It’s until we meet again.
Thank you for all your love, support, comments, suggestions, stories these 4 years. I miss you all already.
Have one last cupcake on me.
French Toast and Maple Bacon Cupcakes
Recipe adapted from Life With Cake
Makes 12 cupcakes
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 cup sugar
1 1/2 cups cake flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt (I used table salt)
1/2 cup milk, at room temperature (I used half-and-half instead)
1 1/2 teaspoon vanilla extract
1 teaspoon fresh grated nutmeg (I used 1/2 tsp instead)
1 teaspoon cinnamon
3 large eggs, at room temperature, separated
For maple syrup buttercream
1 cup (2 sticks) unsalted butter, at room temperature
2 3/4 cups confectioners’ sugar
2 teaspoons heavy cream, at room temperature
3/4 teaspoon maple extract (I used 2 Tbsp pure maple syrup)
bacon, cooked* and crumbled, garnish
extra maple syrup, garnish
* I baked my thick cut bacon in a 375F oven for 10 minutes, then flip the bacon with tongs. Bake for another 7-10 minutes longer or until golden brown.
To make cupcakes–
Preheat to 375 degrees F. Line the cupcake pan with liners.
In a large bowl, sift together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside. In a small bowl, (I used a pyrex measuring cup) whisk together the milk and vanilla and set aside.
In a standing mixer, fitted with the paddle attachment (or hand mixer), combine the butter and sugar and mix on low speed until well incorporated. Add the egg yolks to the creamed butter one at time, waiting for each one to be fully combined before adding the next.
Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, ending with the flour mixture. Continue mixing until batter is smooth. Set aside.
In a different bowl, whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed. Working in 3 batches, using a rubber spatula, fold the egg whites into the cupcake batter, until just combined.
Fill cupcake liners about 1/2 full. Bake until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 20 minutes.
Remove the cupcakes from the oven and cool completely before frosting.
To make buttercream–
In a standing mixer, fitted with the paddle attachment (or with a hand mixer), mix the butter and sugar on low speed until combined. Continuing mixing until light and fluffy, about 5 minutes.
Reduce the speed of the mixer to low. Add the heavy cream and maple extract. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Using a Wilton 1M piping tip (or your favorite star tip) pipe frosting on cupcake. Garnish with crumpled bacon and a drizzle of maple syrup.
Husband rating: A
At first he was very skeptical about the bacon but he said he was pleasantly surprised that the “salt” from bacon was a really nice balance to the “sweet” from the frosting.
Wifey rating: A
These definitely reminded me of a delicious breakfast. The maple syrup buttercream is AH-MAY-ZING! I could eat it by the spoonful. Next time I bake these I might even add some bacon crumbles to the cupcake batter before I bake it to get some bacon in every bite!
Other rating: A+
I made these for my client for Valentine’s Day. All he said was “my girlfriend loves bacon” so I just went for it! He sent me a text later to let me know that his girlfriend LOVED the cupcakes and has requested them again for her birthday. What a great compliment!
Tags: bacon, banana, cupcakes, elvis, peanut butter
Hello to all my cupcake lovelies.
Really! It is. (PROOF)
What better way to celebrate than with THE KING’S favorite peanut butter concoction?
No I’m not talking about King Tut, Don King, Martin Luther King Jr., Stephen King or King Kong (although that big skyscraper climbing primate might love this cupcake too).
I’m talking about The King of Rock n Roll.
He loved his peanut butter, banana and bacon… honey optional… sandwiches.
Now I have a confession. I had no idea who Elvis was until well into high school. Are all of you staring at the computer screen in disbelief with your mouth agape? Trust me. I get that a lot. But think about it. Where did you get your music history from? Your parents right? Well I’m a first generation Vietnamese so my parents didn’t have Elvis vinyls sitting around the livingroom or have stories about how they saw Elvis coming out of the bathroom at X airport and almost fainted. *waves at MIL*
So when I met my husband in college and he found out how little I knew about music history, he took it upon himself to school me. And that’s when I [couldn’t] help falling in love with that hunka hunka burning love. Oh yeah. And Elvis too.
Recipe adapted from Cupcakes by Martha Stewart
Makes about 12 cupcakes (I got 16 cupcakes)
For the banana cupcakes
1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1-1/2 cups mashed* bananas (I used 4 ripe bananas)
2 large eggs
1/2 teaspoon pure vanilla extract
* I don’t mash up the bananas too much. I leave it more on the chunky versus the mushy side of mashing. Is that instruction too technical? haha
For Peanut Butter cream cheese frosting
1/2 cup creamy peanut butter (I used creamy Jif peanut butter)
1-8 oz package cream cheese, softened (I used Neufchatel cheese)
1-1/2 cups powdered sugar, sifted
1 tsp vanilla extract
bacon, cooked** and cooled, cut into 1″ strips (I used thick cut honey glazed bacon)
** I cook my bacon under the oven broiler. Set at high for about 5 minutes. If I remember I’ll flip after 3 minutes. You might want to adjust time depending on how thick your bacon is or how crispy you want your bacon.
To make cupcakes–
Preheat oven to 350 degrees. Line a cupcake pan with paper liners.
In a stand mixer, whisk together flour, sugar, baking powder, baking soda, and salt. Create a well in the flour mixture and add melted butter, mashed bananas, eggs and vanilla. Switch to a flat beater and mix until just combined. Try not to overmix.
You can use your hands to form a well but I used a plastic red cup. Easy peasy!
Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.
To make frosting—
In a stand mixer, fitted with a flat beater, cream the peanut butter and cream cheese until light and fluffy, about 1-2 minutes. Gradually add the powder sugar until well combined. Add vanilla extract.
Using a Wilton 1M (or your favorite star tip) pipe the frosting on each cupcake, drizzle with some honey and garnish with a bacon strip.
Husband rating: A
He liked the banana “cake” and he liked the pb frosting but I can’t convince him that the bacon is suppose to be there. LOL
Wifey rating: N/A
I’m a self proclaimed banana hater so I didn’t rate this one since I’m obviously biased. But I’ll take all the leftover PB frosting!