Baking with Bacon.

That’s right, I said baking with bacon. Watch any cooking show and bacon is going to come up in regards to dessert; seems to be one of the newest fads in the food industry. Well, my schtick concerns adventures with food, so I decided to give my Kitchen Aid mixer a whirl in the world of bacon.

First I’m posting a recipe for making candied bacon which can be used for decorating baked goods or just eaten on its own for a snack. It is sweet! Next will be a recipe that is primarily for cupcakes, but can be baked into a cake also.

Candied Bacon

1 lb regular bacon
½ cup sugar
1 Tbsp vanilla extract
1 Tbsp ground cinnamon

In a large nonstick skillet, on high heat, cook the bacon until it is browned, but still flexible; drain on paper towels.

Drain grease from skillet, set heat on low; place bacon, in one layer, into skillet. First sprinkle sugar over the bacon, then the vanilla and finally the cinnamon. Let the bacon cook for 10 minutes before turning over and let cook an additional 5 minutes.

Remove the bacon to a wire rack (paper towels under the rack to catch drippings) and let it air cool for 30 minutes before snacking on, or using for garnish on baked goods.

Alternative: instead of ground cinnamon, use ½ Tbsp of ground chipotle powder.


Chocolate Bacon Cupcakes

1 1/3 cups all-purpose flour
¼ tsp baking soda
2 tsp baking powder
3/4 cup unsweetened cocoa powder
1/8 tsp salt
3 Tbsp unsalted butter, softened
1 ½ cups sugar
6 egg yolks
1 cup milk
½ lb regular uncooked bacon, chopped

Preheat oven to 350F; line muffin tins with paper liners.

In a large bowl, sift together flour, baking soda and powder, cocoa powder and salt; set aside.

In another bowl, cream together butter and sugar until light and fluffy; beat in the egg yolks one at a time. Mix in half the dry ingredients with half the milk; when well incorporated, repeat with remaining dry ingredients and milk.

Add in the bacon and mix well with spoon, not mixer. Fill each paper liner 2/3 with the batter; bake for 20-25 minutes; check for doneness by inserting toothpick in center; cupcakes are done if it comes out clean. Let cupcakes cool before removing from tins and frosting.

Makes 16 cupcakes.

Alternative: divide batter in half between 2-8 inch cake pans which were sprayed with nonstick baking spray. Bake time will be the same as for the cupcakes.

Topping: Vanilla frosting works best with a garnish of candied bacon.

…can’t forget the frosting!!!

Vanilla Frosting

1/3 cup unsalted butter, softened
3 ½ cups confectioners’ sugar
2 tsp vanilla extract
2 Tbsp cold milk

In a large bowl, beat the butter and sugar together until fluffy; add in extract and milk, continue to beat until smooth and spreadable.

Makes enough for 12 – 16 cupcakes depending upon how much is spread on each cupcake. To make enough to cover the top, sides and in-between 2-8 inch cakes, double the recipe.

~ Lady Winter Wolf ~

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