Apple Bacon Cheddar Cupcakes with Mesquite Buttercream – The Boyfriend Jeans of the Cupcake World
Apple Bacon Cheddar Cupcakes with Mesquite Buttercream – The Boyfriend Jeans of the Cupcake World is a hor d'oeuvre that serves 16. For 39 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 294 calories, 4g of protein, and 13g of fat. This recipe from Cup Cake Project requires apple cider, bacon, baking powder, and powdered sugar. 1206 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. Several people really liked this American dish. With a spoonacular score of 17%, this dish is rather bad. If you like this recipe, you might also like recipes such as Beer Cheese Cupcakes with Bacon Cheddar Cream Cheese Frosting: The Ultimate Super Bowl Cupcake, Valentine’s Cupcakes: Vanilla Cupcake with Buttercream Frosting, and Pancake Cupcakes with Maple-Bacon Buttercream Frosting.
Servings: 16
Ingredients:
1 cup apple cider
3 pieces of cooked bacon (preferably maple cured), roughly chopped
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
2 1/2 ounces cheddar cheese, cut into 1/8" cubes
2 large eggs
1 1/2 cups all-purpose flour
3 tablespoons of milk, optional
2/3 cup plain yogurt
2-3 cups powdered sugar (depending on how thick you like your buttercream)
2/3 cup sugar
3/4 cup unsalted butter, room temperature
Equipment:
muffin liners
whisk
bowl
oven
Cooking instruction summary:
Cupcake InstructionsPreheat oven to 350 F. In a medium-sized bowl, whisk all-purpose flour, mesquite flour, baking powder, and baking soda. In another medium-sized bowl beat butter, sugar, and brown sugar until light and fluffy. Beat the eggs and yogurt into the butter/sugar. Alternately add the flour mixture and the apple cider to the butter/sugar mixture, beating after each addition until just combined. Fold in the cheese and bacon. Fill cupcake liners 3/4 full. Bake for 20 minutes or until cupcakes bounce back when lightly touched.Beat butter and sugar until light and fluffy (about 3 minutes on high speed). Mix in mesquite flour. Optionally, mix in milk a little bit at a time until the frosting has a consistency you like. Spread or pipe on cooled cupcakes.
Step by step:
1. Cupcake Instructions
2. Preheat oven to 350 F. In a medium-sized bowl, whisk all-purpose flour, mesquite flour, baking powder, and baking soda. In another medium-sized bowl beat butter, sugar, and brown sugar until light and fluffy. Beat the eggs and yogurt into the butter/sugar. Alternately add the flour mixture and the apple cider to the butter/sugar mixture, beating after each addition until just combined. Fold in the cheese and bacon. Fill cupcake liners 3/4 full.
3. Bake for 20 minutes or until cupcakes bounce back when lightly touched.Beat butter and sugar until light and fluffy (about 3 minutes on high speed).
4. Mix in mesquite flour. Optionally, mix in milk a little bit at a time until the frosting has a consistency you like.
5. Spread or pipe on cooled cupcakes.
Nutrition Information:
covered percent of daily need
