Bacony Breakfast Cupcake
Bacony Breakfast Cupcake requires approximately 42 minutes from start to finish. One serving contains 303 calories, 7g of protein, and 19g of fat. This recipe serves 12. For 61 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 36 people were glad they tried this recipe. This recipe is typical of American cuisine. This recipe from Foodnetwork requires pancake mix, thick-cut bacon, maple syrup, and mascarpone. Overall, this recipe earns a rather bad spoonacular score of 19%. Try Pumpkin Chili with Abuelita Two Ways – Cupcake and Non-Cupcake: My First Cupcake Pairing, bacony lentils, and Bacony Wild Rice for similar recipes.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 27 minutes
Ingredients:
1 cup confectioners' sugar
3 tablespoons chopped fresh chives
2 tablespoons maple syrup
8 ounces mascarpone
4 cups prepared pancake batter
6 thick-cut slices good quality bacon
Equipment:
muffin tray
oven
broiler pan
frying pan
bowl
wire rack
Cooking instruction summary:
Preheat the oven to 450 degrees F. Prepare a cupcake pan with canola oil spray. Prepare a broiler pan and place the bacon on the pan. Cook until well crisped, about 6 minutes. Remove from the oven and reserve 1 tablespoon bacon drippings. Reduce the heat to 350 degrees F. Mix the chives into the pancake batter and pour into the cupcake tins so that they are 3/4 full. Bake for 12 minutes. Meanwhile, in a medium bowl, add the mascarpone, confectioners' sugar, maple syrup and the reserved bacon drippings. Stir well to combine and set aside. Crumble the cooked bacon and set aside. Remove the cupcakes from the oven and let cool on a cooling rack, about 10 minutes. Frost each cupcake with the bacon icing and sprinkle with the crumbled bacon.
Step by step:
1. Preheat the oven to 450 degrees F. Prepare a cupcake pan with canola oil spray.
2. Prepare a broiler pan and place the bacon on the pan. Cook until well crisped, about 6 minutes.
3. Remove from the oven and reserve 1 tablespoon bacon drippings.
4. Reduce the heat to 350 degrees F.
5. Mix the chives into the pancake batter and pour into the cupcake tins so that they are 3/4 full.
6. Bake for 12 minutes.
7. Meanwhile, in a medium bowl, add the mascarpone, confectioners' sugar, maple syrup and the reserved bacon drippings. Stir well to combine and set aside. Crumble the cooked bacon and set aside.
8. Remove the cupcakes from the oven and let cool on a cooling rack, about 10 minutes. Frost each cupcake with the bacon icing and sprinkle with the crumbled bacon.
Nutrition Information:
covered percent of daily need
