Wednesday, 27 January 2016

Beer Batter & Maple Bacon Cupcakes

Hi everyone :)

As you probably have noticed I've gone a bit cupcake crazy over the last couple of weeks. I've been posting cupcake recipes here, there and everywhere. I was searching for a new recipe and for some odd reason beer batter and bacon cupcakes popped into my head. I have no idea why and I don't know where the thought came from so I took to Google and found this great recipe HERE on another blogger's blog (inspired from 2 Broke Girls) which I decided to make.


Ingredients (for cupcake batter):
1 1/2 cup plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda (aka bicarbonate of soda)
1/8 teaspoon salt
3 tablespoons unsalted butter
1 cup light brown sugar
2 large eggs
1 cup beer (preferably a citrusy white beer like Hoegaarden)

Method:
1. Preheat the oven to 180°C. Line a muffin tray with 12 cupcake cases. I prefer a muffin tray to a cupcake tray as they are deeper and hold the shake of the cupcake better.
2. Together mix the flour, baking powder, baking soda and salt in a bowl.
3. Using a food mixer, or handheld mixer or your hand and a wooden spoon - add the sugar and butter to the bowl and beat until creamed together.
4. Then alternate adding the beer, an egg and the flour into the creamed sugar and butter until all incorporated and you have a well mixed cake batter.
5. Divide the batter into the 12 cupcake cases.
6. Bake for 25-30 minutes. After 25 minutes check with a skewer and if it comes out clean take them out the oven. If not just pop them back in for a couple more minutes.
7. Leave in the tray for 5-10 minutes and then transfer to a wire cooling rack to cool.


While the cupcakes are cooling we can make the candied bacon and frosting ...

Ingredients (for candied bacon):
1 pack streaky bacon
2-3 tablespoons light brown sugar

Method:
1. If you still have the oven on from the cupcakes - great! Just turn it up to 200°C.
2. Get 1 baking tray and line it with greaseproof paper or foil.
3. Cut the streaky bacon in half so it's not too long and lay on the baking tray.
4. Sprinkle brown sugar on the bacon and turn over and sprinkle on the other side too.
5. Put another piece of foil or greaseproof paper on top of the bacon and if you have another baking tray (preferably the same size) push it down on top of the bottom tray creating a kind of seal.
6. Put in the oven for about 20-30 minutes.
7. Check after this time - you might need to put it back in. It should be well cooled and overdone.
8. Take out to cool. Once cooled just use a knife and it should just crumble and snap and shatter when you try to cut it -that's when you know its ready!

Ingredients (for frosting):
3/4 cup soft room temperature butter
2 cups icing sugar
3 tablespoon maple syrup
candied bacon (from above)

Method:
1. I used my food mixer so in the bowl I added the butter and beat it for a little bit.
2. Then gradually add the icing sugar bit by bit and let it mix well with the butter.
3. While adding the icing sugar - at 3 separate intervals add 1 tablespoon of maple syrup and let it mix in well too.
4. Depending on the thickness of your frosting - if you want it thicker, add some more icing sugar or milk (tablespoon at a time) if you want it softer.
5. I used a piping bag but you can just smear it over the tops of the cupcakes. Pipe/Smear on the icing and then sprinkle some shards of candied bacon. Voila! All done.




The cupcakes tasted different but a good different. I will admit though that even though they tasted good - the cupcake actually stuck to the inside of the liners which after Googling - either means they were crap liners or I didn't add enough flour or butter. So just be mindful of that before making them.

If you do make them let me know how you get on and send me links/pictures.



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