Bacon? On a cupcake? Let me explain.
It’s like that moment when you’re getting down to the last of your blueberry pancakes smothered in maple syrup, with a side of crispy, salty bacon that you ordered at IHOP one morning. You take a a fork full of pancake with syrup then stick it right to the last of your bacon. And savor that last comforting bite. In other words, it’s awesome.
Blueberry Pancakes & Bacon Cupcakes:
Ingredients: (makes 21)
for the cupcake:
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick of butter, softened
1 3/4 cup sugar
2 eggs, room temperature
1 1/4 cups whole milk, room temperature
2 teaspoons vanilla extract
2 tablespoons vegetable oil
1 pint fresh blueberries
for the maple buttercream:
1 stick butter, softened
1/4 cup, plus 2 tablespoons maple syrup
3 cups confectioners sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
6 slices of bacon, cooked and crumbled into small bits
for the cupcake:
Preheat oven to 350. Line paper baking cups in a standard cupcake pan. Whisk together the flour, baking powder, and salt in a large bowl and set aside. Beat together the butter and sugar until fully incorporated. Then add in one of your eggs and beat until the mixture is smooth, then repeat with the other egg. In a measuring cup pour in your milk then add in the vanilla extract. Add even amounts of the flour mixture and the milk mixture a little at a time while beating until its mixed thoroughly. Add the oil, then fold in the blueberries until they’re all throughout the mixture. Scoop the batter into the cupcake pan using a regular ice cream scooper or just filling it 3/4 of the way full. Bake 20-22 minutes or until a tooth pick comes out clean. Let cool completely before frosting.
for the frosting:
Beat all the ingredients together, frost, sprinkle with bacon and enjoy!
Bacon. And cupcakes. Can it get any better?
All for my lovely mama’s birthday! <3