adapted Cupcake Project
Yield - 16 cupcakes
1 lb bacon
1 cup sugar
1 3/4 cup cake flour
1 1/2 tea. baking powder
1/2 tea. baking soda
1/2 tea. salt
4 tablespoons unsalted butter, room temperature
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1 tablespoon vanilla
2/3 cup skim milk
- Preheat the oven to 350 F.
- Place the 18-20 strips of bacon in a large pan on the stove. Fry until the bacon is very crispy. Let cool on a plate lined with several sheets of paper towel. (This will be for the cupcake and the frosting)
- In the bowl of a mixer add the sugar, flour, powder, soda, and salt, mix slowly with the paddle attachment. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
- While the mixer is mixing, whisk together the yogurt, eggs, oil, and vanilla. Pour this in the mixer and combine.
- Slowly add the milk in and turn on high for a few seconds.
- Crumble 10 slices of bacon into the batter and fold in. Using a standard ice cream scoop, place the batter into lined cupcake pans.
- Bake 14-17 minutes until a toothpick in a center cupcake comes out clean. Cool on cooling rack.
Garnish - Candied Bacon
6 slices of bacon
12 teaspoons of brown sugar
- Lay each strip of bacon on a foil covered sheet pan.
- Spread about 2 teaspoons of brown sugar on each strip of bacon. Press in slightly.
- Bacon for 10-15 minutes checking often for doneness. Rotate once during baking.
- Remove the bacon and let cool on parchment paper and then break into thirds.
Whipped Vanilla Frosting
Adapted from Can you Stay for Dinner
Yield - enough to generously decorate 17 cupcakes
1 cups whole milk
5 tablespoons flour
1 1/2 teaspoons vanilla bean paste (you can substitute extract, but you won’t get the little, adorable and delicious vanilla bean seeds)
1 cups (2 sticks) unsalted butter, room temperature
1 cups granulated sugar, NOT powdered!
- In a small saucepan over medium heat, whisk together the milk and flour. Keep whisking until the mixture becomes smooth and thick resembling pancake batter.
- Remove from the heat, stir in the vanilla bean paste, and allow to cool completely.
- Beat together the butter and sugar until light and fluffy - the mixture will stay grainy, it’ll be ok, I was worried at first, too, but it really turns out wonderfully!
- Add in the cooled flour/milk mixture and beat until the entire frosting is light and fluffy.
- Crumble in 8-10 slices of bacon into the frosting, mix with a spatula. Use a spatula to frost the cupcakes and then place a piece of candied bacon on top.