My goals this year include; eating yogurt for breakfast everyday, eating only veggies for lunch and running a half marathon.
Bacon cupcakes just don't seem to fit in with those goals do they?
I guess we could call this a "Sunny Side Up" approach. Maybe?
Truthfully, they were just so cute I had to make them. (Thank you to my future mother in law for the Betty Crocker cupcake book for Christmas!)
These cupcakes would be awesome to serve for a brunch or breakfast birthday party. Of course I love anything sweet and savory so I would eat them any time and place.
I used a regular white cake box mix but added some bacon and maple syrup. The egg yolk is a butterscotch candy. The "pepper" on the "egg" frosting is poppy seeds.
Shopping List (makes about 18 cupcakes)
White box cake mix
3 egg whites
9 pieces of crispy crumbled bacon
1/3 cup coconut oil
2 tablespoons maple syrup
1 cup water
2, 8 oz packages of cream cheese (room temperature)
Confectioners sugar to taste (about 1 or 2 cups)
Preheat your oven to 350 degrees, line your cupcake pan with paper liners.
In a large bowl mix your cake mix, egg whites, water, coconut oil and maple syrup with an electric hand mixer.
Cook your bacon until it's crispy (microwave or pan fry, but make sure it's not greasy) and rough chop into small chunks.
Mix your bacon bits lightly into your batter with a spoon. Fill your liners with the batter, about 3/4 of the way full.
Bake for 15-22 minutes or until they pass the tooth pick test.
While baking make your frosting. In a large bowl add your cream cheese and sugar. Mix until combined and until you achieve the sweetness you desire. Remember this is a sweet and savory cupcake so it can still resemble cream cheese, just a sweetened version.
After cupcakes are baked and cooled top them with the cream cheese frosting and butterscotch candy. Sprinkle poppy seeds and serve.