Saturday, February 19, 2011

Heart Day Whoopie Pies

Some people think of Valentine's day as the day to shower the one you love with flowers, candies, and a candle lit dinner. Other's think of it as a Hallmark holiday. Some may even think of it as a day to celebrate heart shaped items. How ever you choose to recognize February 14th, chocolate whoopie pies filled with a strawberry filling will surely top it off!

Tuesday, February 1, 2011

Why yes, that is bacon in your cupcake!!

You wouldn't know it from the picture, but this is a 'Maple Frosted Bacon Cupcake". Yes, BACON! It started with facebook (I feel like that happens more and more theses days). A friend posted he was gifted with theses bacon cupcakes. Which, to me sounded...well...not worth baking, nor trying. And if you know me, thats a lot. I try to give everything at least one shot. As you know, anything that starts with facebook turns into a whirlwind, so when my brother-in-law asked if I had seen our friend's facebook status about bacon cupcakes, I was quickly informed there was bacon in his freezer.

Needless to say, I stuck to my "I'll give everything a shot once" moto and put his bacon to good use. They were surprisingly yummy! However, they are a very dense cupcake, more of scone like.

Maple Frosted Bacon Cupcakes:

1 Cup All-Purpose Flour
1 Cup Cake Flour
1 3.9-ounce Box Instant Vanilla Pudding Mix
1 teaspoon Baking Powder
1 Tablespoon Potato Starch (I used Corn Starch)
1 teaspoon Cinnamon
1 teaspoon Freshly Grated Nutmeg (I just used Nutmeg Spice)
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 Cup Packed Light Brown Sugar
1/4 Cup Granulated Sugar
1 1/2 teaspoons Vanilla Extract
4 Large Egg Whites, at room temperature
1/4 Cup Maple Syrup
1/2 Cup Half-and-Half, at room temperature
1/2 Cup Chopped Cooked Bacon (about 5 strips)

For the Frosting:
1 8-ounce package cream cheese, at room temperature
2 Tablespoons Unsalted Butter, at room temperature
2 Cups sifted Confectioners' Sugar
1/4 Cup Maple Syrup
2 teaspoons ground cinnamon
3 Strips Bacon, Cooked and Chopped (optional)


Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.

In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.

Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.

Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners' sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.