On the bacon bandwagon – Brown Sugar Cupcakes with Maple Frosting and Candied Bacon

Standard

These cupcakes got the seal of approval from those who ate them and provided feedback. Including a Canadian – and they know about maple and bacon, don’t they? 🙂

Alas, there is not much more to say about these except that apparently brown sugar cupcakes are not super sweet, so you can go heavy on the frosting.

Brown Sugar Cupcakes with Maple Frosting and Candied Bacon
(Recipe makes 12 cupcakes; I doubled it and made 24)

For cupcakes:
1 cup brown sugar
1 large egg
1 tablespoon vanilla extract
3/4 cup milk
1/2 cup unsalted butter, melted and cooled (you could also use a neutral-tasting vegetable oil)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees F. In a bowl, combine dry ingredients. Set aside. Line a cupcake tin with liners.

In a large bowl, whisk brown sugar and egg until smooth. Add in vanilla and milk, again mixing until combined. Slowly pour in melted butter, continuing to whisk. Add in the flour, soda and salt, mixing with a large spoon until batter is smooth.

Using a 1/4 cup measure, add batter to liners. Bake for 16-19 minutes, or until tops are golden, and don’t Allow to cool completely.

Maple Swiss meringue buttercream frosting
4 egg whites
1 cup sugar
1 cup unsalted butter, cubed
4 to 5 tablespoons maple syrup

Mix the egg white and the sugar together and heat over a double boiler. The sugar should be completely dissolved when you remove it from heat. Pour the mixture into a large bowl (preferably the mixing bowl of a stand mixer — Swiss meringue is mixing intensive, so a stand mixer works best). Whisk on high speed until stiff but still wet peaks form. Continue to beat for about five or six minutes after these peaks form.

Switch to the paddle attachment and turn the speed to medium low. Add the butter in one or two tablespoons at a time. The mixture might start to look lumpy and curdled. Don’t worry. Keep mixing. When things start to come together, beat in the maple syrup and keep beating for another two minutes. It might take some time to get to the right texture. You will know when it comes together in a solid, fluffy, frosting-like consistency.

Candied bacon
Turn on oven at 350F

Use thick-cut smoked bacon of your choosing. In a shallow plate, mix brown sugar and, if desired, a small amount of cinnamon. Cover both sides of bacon slices onto the plate to coat with the mixture.

Prepare a baking sheet – cover entirely with aluminum foil and put a wire rack on top. Spray the rack with non-stick spray.

Put the sugared bacon onto the baking sheet and bake for about 20-30 minutes (until sugar is syrupy in consistency and bacon has the right crispness).

Remove from oven, immediately remove bacon from rack and cool completely before breaking up/chopping. Once chopped, use to sprinkle on top of the cupcakes.

Blood red: Successful red velvet cupcakes

Standard

Continue reading

Oreo overload, part two: Two peanut butter slathered Oreos, covered in brownie batter…

Standard

Continue reading

Oreo overload (not overlord – but maybe!), part one

Standard

One of my Oreo-laced concoctions this past week involved plopping a whole Oreo cookie into the bottom of a cupcake liner, topping that with rich chocolate cake batter, baking it and frosting it with a cookies-and-cream (vanilla frosting and crushed Oreos, of course) frosting and topping it off with a cute miniature Oreo cookie. I always think, with much love, of my dear friend Nina when I make these. When she lived here, she loved it the one or two times I made them. Oddly, until now, I had never made anything like it since. This is the first time I committed real Oreo overkill, actually. My old approach was just standard chocolate cake batter and cookies-and-cream frosting. The Oreo crust was just a new experiment.

In the past I have always used a standard, go-to chocolate cake recipe, but the idea of taking all the steps required in my normal recipe (separating eggs and beating the whites separately from the rest of the cake) sounded like way too much of a hassle when I was already separating a million eggs for Swiss meringue frosting and baking 11 kinds of cupcakes and 9 kinds of cookies. Could I really be bothered? No. I found a slightly simpler, more straightforward chocolate cake batter to use.

Chocolate cake recipe
1 1/3 cup flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup cocoa
3 tablespoons butter
1 1/2 cup sugar
2 eggs
3/4 teaspoon vanilla
1 cup milk

Preheat oven to 175C. Cream butter and sugar together. Add eggs, then vanilla. Sift dry ingredients together, mix them in alternately with the milk in three rounds. (For extra Oreo overkill, you could also mix more crushed Oreos into the cake batter.)

Fill cupcake liners (after you have put your Oreo in the bottom!) in cupcake pan and bake 15-17 minutes until toothpick inserted in the center comes out dry.

Cookies-and-cream frosting recipe
8 ounces cream cheese, softened (I used a 200g container)
1/2 cup softened butter
3 3/4 cups powdered sugar
1 teaspoon vanilla

Beat the cream cheese and butter together well, add vanilla, then beat in the powdered sugar slowly until well blended and the appropriate, spreadable/pipeable consistency is reached. Mix crushed Oreos into the frosting. Frost your cupcakes after they are cooled and decorate with mini Oreos, if desired.

Drunken cupcakes – Guinness cupcakes with Baileys frosting

Standard

Continue reading

Concocting mousse: Vanilla cupcakes filled with pumpkin mousse, topped with chocolate ganache

Standard

Continue reading

Spring soundtrack ready to go: Muck of Spring 2012

Standard

Continue reading

Dashes of sugar, dashes of travel: A stuffed life

Standard

Continue reading

Soundtrack: Good goo of random Valentine gum 2012

Standard

Continue reading

Song of the F—ed Duck and cupcake Tuesday: You always had a reason and you have them still…

Standard

“Whether we want or not
our roots go down to strange waters,
we are creatures of the seasons and the earth.
You always had a reason and you have them still
rattling like dried leaves on a stunted tree.”
(from Marge Piercy’s “Song of the Fucked Duck” – italics are my emphasis)

Oslo colleagues, cupcake extravaganza on Tuesday.

Whole poem:
“In using there are always two.
The manipulator dances with a partner who cons herself.
There are lies that glow so brightly we consent
to give a finger and then an arm
to let them burn.
I was dazzled by the crowd where everyone called my name.
Now I stand outside the funhouse exit, down the slide
reading my guidebook of Marx in Esperanto
and if I don’t know anymore which way means forward
down is where my head is, next to my feet
with a pocketful of words and plastic tokens.
Form follows function, says the organizer
and turns himself into a paperclip,
into a vacuum cleaner,
into a machinegun.
Function follows analysis
but the forebrain
is only an owl in the tree of self.
One third of life we prowl in the grottos of sleep
where neglected worms ripen into dragons
where the spoilt pencil swells into an oak
and the cows of our early sins are called home chewing their cuds
and turning the sad faces of our childhood upon us.
Come back and scrub the floor, the stain is still there,
come back with your brush and kneel down
scrub and scrub again
it will never be clean.
Fantasy unacted sours the brain.
Buried desires sprout like mushrooms on the chin of the morning.
The will to be totally rational
is the will to be made out of glass and steel:
and to use others as if they were glass and steel.
We can see clearly no farther
than our hands can touch.

The cockroach knows as much as you know about living.
We trust with our hands and our eyes and our bellies.
The cunt accepts.
The teeth and back reject.
What we have to give each other:
dumb and mysterious as water swirling.
Always in the long corridors of the psyche
doors are opening and doors are slamming shut.
We rise each day to give birth or to murder
selves that go through our hands like tiny fish.
You said: I am the organizer, and took and used.
You wrapped your head in theory like yards of gauze

and touched others only as tools that fit to your task
and if the tool broke you seized another.
Arrogance is not a revolutionary virtue.
The manipulator liberates only
the mad bulldozers of the ego to level the ground.
I was a tool that screamed in the hand.
I have been loving you so long and hard and mean
and the taste of you is part of my tongue
and your face is burnt into my eyelids
and I could build you with my fingers out of dust
and now it is over.
Whether we want or not
our roots go down to strange waters,
we are creatures of the seasons and the earth.
You always had a reason and you have them still
rattling like dried leaves on a stunted tree.”