This recipe was inspired by the television series 2 Broke Girls (great show, by the by). The recipe was invented by the cynical, sarcastic and witty brunette character, Max, the baker in the two-girl cupcake business operation. This cupcake is the sample they pitch to Martha Stewart in order to get a blurb in her magazine.
I could only find recipes for chocolate-based batters, but I wanted a blonde cupcake this time, as I’ve already experimented with chocolate beer-batter cupcakes, quite successfully I might add! (Coming soon: Guinness Cupcakes with Bailey’s Icing).
1 ½ cups of Cake Flour
3 tablespoons of Butter
a dash of Salt
1 cup of light Brown Sugar
1 teaspoon of Baking Powder
1 cup – 1 can of Beer (a citrusy white beer like Hoegaarden works best)
½ teaspoon of Baking Soda
First, combine dry ingredients in a small bowl. Next cream the butter and brown sugar in a mixer. Add eggs one at a time, until mixed.
Pour ¼ of the dry ingredients into the mixer and … mix. Then, pour in some of the beer and mix. Continue alternating until all the ingredients are combined. Line a cupcake pan with liners, or grease the pan well (with bacon grease if you wish) and omit the liners.
Bake at 350° until a toothpick comes out clean. For the regular sized cupcakes, it will need to back about 3o minutes.
Allow the cakes to cool. In the meantime, prepare your frosting ingredients. If you don’t let the cakes cool, they will be too wet on the inside (due to the beer).
¾ cup Butter, softened
2 cups Icing Sugar
3 tbsps Maple Syrup
To mix icing, beat the softened butter with an electric mixer until as white as possible. Gradually beat in half of the icing sugar and 1 tablespoon of the maple syrup. Mix well and then add the second half of the icing sugar and remaining maple syrup until the buttercream is at the desired consistency.
Decorate the cupcakes free-hand with a small butter knife or spatula OR add to piping bag and decorate as desired. If you choose to crumble the bacon into the icing, make sure the pieces are small enough, so as not to get lodged in the piping dispenser nozzle. You can top the cupcake with bacon bits if you like.
Some people are turned off by the prospect of bacon on a cupcake, so if you want to hide the visual but keep the flavouring, simply crumble the bacon and bake it right into the batter, or mix it right into the icing.
For this you will need:
To make these, spread a piece of aluminum foil onto a baking pan. Weave the pieces of bacon however you chose. Braiding seems to work nicely. Use toothpicks to hold the bacon together, like so:
Then cover the pieces tightly in aluminum foil. Put the bacon into the oven and turn the oven on to 400°. Once the oven reaches this temperature, cook for 5-10 minutes. Remove from oven and let cool for a few minutes. Take a peak and readjust your toothpicks as needed. When bacon cooks it tends to wriggle up and take on a shape of its own design, so you have to manipulate its shape as best you can. Once readjusted, place back into the oven and cook another 10-20 minutes. The toothpicks should be removed once it looks like the bacon is cooked enough to stop moving and shriveling up, but before it is near done or else they will be stuck. Check frequently after 10 minutes. Cooking time depends on the size of your confetti ties.
Once finished, let the bacon cool off, placing in on paper towels to soak up the grease. Once cooled, place on top of cupcakes as desired.