Tag Archives: Bacon

Almost Legendary Apple Bacon Cupcakes

Almost Legendary Apple Bacon cupcakes are apple cupcakes chocked full of bacon and topped with a Maple Cream Cheese Icing.

Hey, guys!

As promised, I am bringing you delicious cupcake recipes straight from my kitchen. This particular recipe is one I have been perfecting for the past five years.  The first time I made Apple Bacon Cupcakes was for a potluck at my old call center job.

They looked so pretty without icing, I didn’t even bother frosting them. I will heed warning, without frosting they could easily pass as muffins and someone could mistake them for being healthy. There’s my disclaimer.

Free Baking Conversion Cheat Sheet

What makes this recipe nearly legendary?

My coworkers fell in love with these scrumptious little Apple Bacon cakes and began asking for them on a regular basis.  Since then, they have always been a favorite and people ask me for them again and again.

Every time I made them, I would tweak the recipe just a bit until I found the perfect apple to bacon ratio for maximum tastefulness. What makes these cupcakes really over the top is all the bacon.

Two Pounds of Bacon!

Not only are they garnished with a piece of crispy bacon but there is also a pound of that crumbled bacon in the cake batter itself. The salty bacon is balanced well with the light sweetness of the apple.

Today, the recipe is fairly easy and I include a frosting that pairs well with the flavor combinations. I would hate for someone to mistake them for muffins and think they were diet approved. However, the flavors are certainly ones that can be enjoyed for breakfast, lunch, dinner, or late night snack time.

How to make Apple Bacon Cupcakes:

Preheat the oven to 350 degrees and go ahead and shred those Gala apples. This is the most time-consuming part of this process. Once the oven is preheated, place one pound of bacon on a cookie sheet. As much as I love cookies, bacon is a far better use of these pans.

Bacon, Bacon, Bacon

Of course, you could fry up your bacon the old fashion way but this way saves time and allows you to cook quite a bit at once without fear of bacon burns. You know, those burns you get when you are frying bacon with minimal clothing on and inevitably grease splatters out on tender bits of exposed skin.

If you are planning on making the icing and garnish as well, now would be the time to throw the other pound of bacon on a cookie sheet too.  Let your bacon cook until it looks like you’re desired preference of crispiness. I usually just let it crisp up while I mix up the other ingredients.

In a large mixing bowl…

In a large mixing bowl, combine the dry ingredients of all purpose flour, baking powder, salt, cinnamon, ginger, nutmeg, and sugar. Set this bowl to the side while we prepare the wet ingredients.

Mix together the wet ingredients of softened unsalted butter, vanilla extract, eggs and buttermilk in a separate mixing bowl. On low speed, pour your wet ingredients into your dry ones and mix until thick batter forms. Now you can add in your apples. The batter will be lumpy and that is completely okay. It is about to get a lot lumpier.

When your bacon is to your crispiness liking, pull it out and let it cool on the cookie sheets. If you are wondering what to do if you don’t like your bacon crispy, that is completely fine. It can be a bit chewy just remember it is going inside your cupcake and might make your cake chewy too.  Let the bacon cool until it is cool enough to crumble easily in your hands. If it is chewy, grab the kitchen shears and cut into small pieces. Add bacon to the batter and stir on low until well mixed.

This recipe makes approximately twenty-four cupcakes. Place paper cupcake liners in two cupcake trays and spray with cooking spray. It may sound weird to do both but the liners are so much easier to remove when sprayed a little. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Remove from pans and let cool to prepare for icing and garnish.

How to make the Maple Cream Cheese Icing:

In a medium mixing bowl beat cream cheese and butter until smooth. Slowly add powdered sugar while mixing until the icing forms a semi thick consistency. Mix in the maple syrup and add cinnamon. I am a fan of the cinnamon and like seeing the little specks in the icing to add dimension.

The bacon cooked earlier should be nice and cool by now. You can use either your hands or kitchen scissors to cut the strips of bacon into 1-2 inch pieces. I try to find the crispier pieces for garnish because they hold up better for presentation.

Food is 90% presentation! Click To Tweet

And like my grandmother always says, food is 90% presentation. Gently place the salty crunchy piggy pieces on top of each cake. And ta da! You have delicious beautiful cakes perfect for any time of day or night. Whether you are winning over co-workers or welcoming neighbors or just feeding the family, these Almost Legendary Apple Bacon Cupcakes are sure to satisfy.

 

Are you needing a perfect potluck contribution? Let me know what you and your coworkers think of this recipe in the comments below!

Almost Legendary Apple Bacon Cupcakes
Print Recipe
Apple cupcakes chocked full of bacon and topped with a Maple Cream Cheese Icing.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
20 minutes
Almost Legendary Apple Bacon Cupcakes
Print Recipe
Apple cupcakes chocked full of bacon and topped with a Maple Cream Cheese Icing.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
20 minutes
Ingredients
Almost Legendary Apple Bacon Cupcakes
Maple Cream Cheese Icing
Servings: cupcakes
Instructions
Almost Legendary Apple Bacon Cupcakes
  1. Preheat oven to 350 degrees. Bake bacon on a cookie sheet until desired crispiness. Set aside and let cool. Keep oven set at 350 degrees.
  2. In a large mixing bowl, combine the dry ingredients of all purpose flour, baking powder, salt, cinnamon, ginger, nutmeg, and sugar.
  3. In a separate bowl stir together the wet ingredients of softened unsalted butter, vanilla extract, eggs and buttermilk.
  4. On low speed, pour your wet ingredients into your dry ones and mix until a thick batter forms and all ingredients are well mixed.
  5. Crumble cooled bacon and fold bacon and apples into mix. Mix on low speed until well blended.
  6. Bake for 15-20 minutes at 350 degrees. A toothpick inserted will come out clean. Cool on baking rack.
Maple Cream Cheese Icing
  1. Preheat oven to 350. Cook bacon to desired crispiness. Set aside and let cool.
  2. In a medium mixing bowl beat cream cheese and butter until smooth.
  3. Slowly add powdered sugar while mixing until the icing forms a semi thick consistency.
  4. Add the maple syrup and add cinnamon. Mix until well blended.
  5. Ice cupcakes and garnish with bacon. Bacon can be crumbled over top or can be broken into 1-2 inch pieces and placed on top.
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The Best Lima Beans Ever!

 

Hey guys!

Today I want to share with an accidental success I ran across last week. I discovered how to make the best Lima beans ever! No really, hear me out.

Captain Cupcakeasaurus shared with me his least favorite food: Lima beans. I took this as a personal challenge to make the best dang Lima beans he’s ever tasted. I’ve never made Lima beans. Never. I’m not even really certain how other people make them. I don’t know how they are “supposed” to come out but these turned out freaking awesome and I’d be willing to voluntarily make them again.

Best_Lima_Beans_Ever

My thought process for how to make these typically dry waxy beans delicious went as follows:

  • What makes everything more delicious?

Bacon! I shall start with bacon.

So I threw bacon in the pan and let that start simmering while I was figuring out the rest.

  • What adds flavor and pairs well with beans and bacon?

Onion! I have red and yellow onions. Let’s try the red one. That will be perfect!

I added chopped red onion and a tiny bit of butter so the onions wouldn’t stick to the pan. Next was figuring out the Lima beans part.

I grabbed the bag of Lima beans out of the freezer and since I’d never made them before, I read the back for instructions. Well, the instructions said something about boiling the Lima beans until tender and then draining them. That was not going to work. I didn’t want to drain off all the deliciousness and I did not want to mess up another dish. Can you tell sometimes laziness is inspiration for all sorts of life’s solutions? I swear, if I can prevent from having to create an additional dirty dish, I totally will.

Best_Lima_Beans_Ever

So I took out a bowl and filled it with hot water and then added my beans to it just to unfreeze them. Then I added them right into the pan with the bacon and onions. Realizing I wanted them tender and not dry, I added some of that water to the pan as well. Not too much water,I wanted everything still sizzling.

I added a chicken bouillon cube to the water to help add to flavor. If I had chicken stock on hand I would’ve probably just added it in instead of just the water. This would be in the “How I could Do It Differently” section of new recipes. But, then came the flavoring part.

I wanted to make the Lima beans a bit sweet because I think people dislike them because they can be bland. So I added a bit of honey and a bit of brown sugar to make a sweet sauce for them. Add a little salt and pepper and we are almost done.

I am a bit of a seasoning fanatic. I have lots of seasonings and I use lots of seasonings. So I added a bit of garlic powder. You’re lucky I didn’t put actual crushed garlic in these things. And then I added my new favorite seasoning.

Being a born and raised Carolina girl, we don’t have this seasoning up there. But, since I’ve moved here to Florida, it is by far one of my favorites and most used.

Best_Lima_Beans_EverBehold the Everglades seasoning!

It is perfect for just about everything. It does have salt in it so I’d be careful adding too much salt and Everglades simultaneously but the flavor is delicious.

Best_Lima_Beans_EverSo what do you do when you have a food someone doesn’t like to eat? Mask it with really delicious flavors of course!

 

Captain Cupcakeasaurus could barely believe he was eating Lima beans. I have never just had Lima beans as a snack but I did today because they are so good. Sweet and savory and probably not as healthy for you as those dry chalky Lima beans but they certainly do taste better.

What are your favorite ways to mask the not-so-desirable foods in your house? How do you handle the Lima bean situation?

So, as with Lima beans, just add honey and sugar to make life taste sweeter!