Chocolate Bacon Cupcakes

Chocolate Cupcakes with Bacon Cream Cheese Icing

The way I see it, the four food groups need an overhaul. I know they had that pyramid thing for a while, but I like to keep things classic. How about the four food groups of awesome? Henceforth they shall be: Bacon, Cheese, Sugar, and Liquor!!!!!

Oh, and carbs because duh, how would you live?

I combined two of the essential food groups into one ridiculous cupcake. I mean, you haven’t been able to buy yourself any new clothes in months. You need cupcakes to keep you going. You deserve it.

Chocolate Bacon Cupcakes

I’m not so up on the trends, usually because I can’t afford them. It took a while, but I finally put bacon in a dessert, and it was super awesome. I know I’m not the last one on the planet to give this a try. Let me urge you not to waste another day.

The cupcakes are sticky and rich, with a hint of spice. And the cream cheese icing has bits of bacon throughout. Bacon! What else do I have to say?

This cupcake isn’t overpoweringly bacony. It’s not like putting your breakfast on top of a cake. The bacon just adds an essential chewy, salty, smoky factor that pretty much makes you want to swoon.

Bacon Irish Coffee

You might also like to put some Bailey’s and bacon vodka into your favorite coffee to help wash it down. Bacon Irish Coffee can’t possibly be a bad idea.

Put bacon on your cupcakes. Do it now! You’ll thank me later.

 

Chocolate Bacon Cupcakes
Yields 12
A moist and lightly spiced chocolate cupcake dripping with cream cheese icing studded with crisp bacon
Write a review
Print
Prep Time
30 min
Cook Time
18 min
Prep Time
30 min
Cook Time
18 min
for the cupcakes
  1. 1/2 cup unsweetened cocoa powder
  2. 4 Tbsp recently boiled water
  3. 1/2 cup buttermilk
  4. 1 cup flour
  5. 1 tsp baking soda
  6. 1/2 tsp baking powder
  7. 1/2 tsp salt
  8. 2 shakes of ground cloves
  9. 2 eggs
  10. 1 cup sugar
  11. 1/2 cup packed brown sugar
for the icing
  1. 1/2 stick (2 ounces) butter, softened
  2. 8 ounces cream cheese, softened
  3. 2 1/4 cups powdered sugar
  4. 2 Tbsp milk
  5. 6 slices bacon, cooked until crisp and chopped to small pieces (save one piece per cupcake to decorate, it you so choose)
for the cupcakes
  1. Preheat the oven to 350 and put your favorite cupcake papers in your pan.
  2. In a small bowl, stir together the cocoa powder and hot water to form a thick paste. Then slowly whisk in the buttermilk.
  3. In a medium bowl, combine the flour, baking soda, baking powder, salt, ground cloves, and both sugars.
  4. In a larger bowl beat the eggs for about a minute. Mix in half the cocoa mixture, then half the flour mixture. Then repeat the process with the rest of the cocoa and flour. Stir until just combined.
  5. Fill the cups about halfway, then bake for about 18 minutes, or until a toothpick comes out clean.
  6. Let cool completely.
for the icing
  1. With a mixer, beat the butter and cream cheese together until smooth.
  2. Add the sugar, vanilla, and milk, and mix until smooth. It will be halfway between a set frosting and a glaze.
  3. Stir in the bacon.
  4. Spoon the frosting onto your cupcakes. It will drip a bit. Garnish with bacon pieces then store in the refrigerator.
Adapted from My Year in Meals by Rachael Ray
http://awesomeon20.com/
 

Free Entertainment and Scottish Shortbread

Scottish Shortbread

I don’t know how things are in your town, but around here it seems like there’s some kind of festival on every other weekend. You can’t walk through the park on a Saturday without seeing a bunch of tents. The best thing about these festivals is that they’re free! And free is for me.

Scottish Soldiers

When weekends roll around, it usually doesn’t take us long to fall into the vultures from The Jungle Book routine. Going to the movies can be so expensive. I love eating out, but that adds up too, in dollars and calories. And shopping is almost always out of the question. Taking in a free cultural festival is a great way to get some exercise and fresh air, learn something about your community, and support local vendors.

Highland Games

Recently we checked out the Scottish festival in Kapiolani Park. I was hoping it would make my husband a little less homesick. They had everything you’d expect. There were bagpipers, rigidly adorable Celtic dancers, medieval combat, dudes in skirts throwing heavy balls, and, of course, haggis.

haggis

You can usually get yourself a pretty tasty lunch at one of these cultural festivals for a decent price. And it’s fun to try stuff you’ve never had before. We didn’t get to stay for lunch this time, but we did try some crazy sodas at the Latin festival a few months back.

latin sodas

When you live in the middle of the ocean, it can be extremely expensive to get off your island. But the park is only a mile away. Ethnic food and music in a beautiful park across from the beach in Waikiki? I don’t mind if I do.

whole shortbread

Of course, you can also make your own ethnic food anytime you want. I don’t get to take vacations. I have to pretend. Don’t worry, I didn’t make you haggis. By far my favorite thing to come out of Scotland is shortbread. It’s simple, sweet, and oh so buttery. Perhaps it’s not as exciting as other things in your cookie jar, but there’s a reason this stuff has been around for hundreds of years. It’s heavenly.

Scottish Shortbread

Scottish Shortbread
Yields 8
Simple buttery shortbread perfection
Write a review
Print
Prep Time
20 min
Cook Time
55 min
Prep Time
20 min
Cook Time
55 min
Ingredients
  1. 240 grams (2 sticks) unsalted butter, softened
  2. 120 grams (1 cup) sugar
  3. 240 grams (1-1/4 cup) flour
  4. 120 grams (1/2 cup) semolina
Instructions
  1. Stir together the softened butter and sugar in a medium mixing bowl with a wooden spoon. You don’t want to work too much air in.
  2. Sift in the flour and semolina then stir that in as well. I used a combination of a cutting and stirring motion.
  3. On a piece of parchment paper, trace a 9 inch circle.
  4. Empty your mixed dough onto the parchment and knead a few times until smooth.
  5. Press the dough to fill the circle. Pat it around the edges to make it smooth and flat.
  6. Use a pizza cutter or a sharp knife to cut the circle into 8 equal pieces, but don’t move anything.
  7. Prick the dough with a fork all over to prevent rising.
  8. Put the dough in the fridge for about 20 minutes to let it stiffen up.
  9. Place a baking sheet in the oven and preheat it to 325.
  10. Remove the dough from the fridge and place on the preheated baking sheet. Bake for 55 minutes until it is lightly golden.
  11. Remove from the oven and sprinkle evenly with sugar. Recut the shortbread while it’s still warm. Allow to cool on baking sheet.
  12. Try to keep your husband from eating the whole batch in one day. Good luck.
Adapted from Delicious Magazine
http://awesomeon20.com/
 

Check us out at the Inside BruCrew link party.

Check us out on the Buns In My Oven link party.

Ditching Cable and Retro Yellow Cake with Fudge Frosting

Here’s a poor girl confession. I don’t have cable. This is not some noble gesture. I don’t have cable because I’m cheap. I still waste plenty of time watching TV, I just do it a bit more selectively by using my husband’s PS3 to stream Netflix. We get one DVD at a time, plus the streaming service, and it’s $15 a month. So, I figure that’s at least $40 a month I save to spend on cheese and chocolate. You know, the important stuff.

Netflix shows its sense of humor
Netflix shows its sense of humor

When I lived in Taiwan, I discovered I didn’t miss cable nearly as much as I thought I would. I no longer flipped through the channels and got sucked into watching train wreck reality TV, and though I did miss cooking shows, I just became obsessed with food blogs instead.

I love movies and television, but now I just watch selectively. I choose the shows and movies I think are worth my time, then I watch all of them back to back. Then I cry when I learn that they cancelled Stargate Universe halfway through the story arch. Those guys are just floating in space. It’s a tragedy.

Give it a shot. Ditch cable and subscribe to a streaming service like Netflix or Amazon Prime. There are so many ways that you can hook your TV up to the internet these days. Pretty soon, cable will be a thing of the past anyway. The only thing you’ll miss out on is commercials.

Then use the extra money to make yourself a cake. You deserve to celebrate your cleverness.

538479_10152369748415293_456315367_n

I can’t just leave you with nothing to show for your visit here. So because I watched Argo recently, I’ll show you how to make this fabulously retro yellow cake with fudge frosting. It’s so 70’s, just like the hair and costumes in that film.

Argo

If you haven’t seen Argo yet, make sure you put it in your queue. It was thoroughly entertaining, funny and emotional, and highly suspenseful. Ben Affleck is a great director, and the tension in this film is riveting. He pulled off quite of feat getting me to bite my nails over a story based on a historical event. I knew how it would end, but I was still on the edge of my seat.

Watch Argo, eat this cake, and you’ll be like “cable schmable” before you know it.

Retro Yellow Cake with Fudge Frosting

Retro Yellow Cake with Fudge Frosting
Yields 1
A classic yellow cake with thick fudge frosting, just like the old days.
Write a review
Print
Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
for the cake
  1. 4 whole eggs
  2. 2 egg yolks
  3. 1-1/4 cup buttermilk
  4. 2 tsp vanilla extract
  5. 3 cups (360 grams) cake flour
  6. 2 cups (400 grams) sugar
  7. 1 Tbsp plus 1/2 tsp baking powder
  8. 1/2 tsp salt
  9. 2 sticks (227 grams) unsalted butter, room temp, cut into small pieces
for the frosting
  1. 6 oz unsweetened chocolate (the baking kind, not the kind you eat) melted and cooled
  2. 4-1/2 cups (563 grams) powdered sugar
  3. 3 sticks (340 grams) unsalted butter, room temp
  4. 6 Tbsp half and half (any dairy will do, but skim milk won’t be as rich)
  5. 1Tbsp vanilla extract
for the cake
  1. Preheat the oven to 350. Butter and flour 2 nine inch round cake pans. (This recipe was originally 3 layers, but I only have two pans. Work with what you got.) If you have it, line the bottom of each pan with parchment, just to be safe.
  2. Crack the eggs and yolks into a separate bowl, then add ONLY 1/4 cup of the buttermilk, and all the vanilla. Whisk or beat with a fork to blend.
  3. Put the flour, sugar, baking powder and salt in your mixing bowl and whisk to combine. (If you’re using a stand mixer, use the stir setting instead.)
  4. Add the butter and remaining 1 cup buttermilk to the dry ingredients and mix on low until combined.
  5. Turn your mixer up to medium for about 2 minutes. The mixture will be light and fluffy.
  6. Add the egg mixture slowly. Scrape down your bowl and give it one more mix, just until everything is incorporated.
  7. Divide the batter between your waiting pans.
  8. Bake for about 30 minutes or until your cake tester comes out clean and the sides have started to pull away from the edge.
  9. Let the cakes cool in the pan for 10 minutes before turning them out. Use wire racks if you have them. Allow cake to cool completely.
for the frosting
  1. If you have a food processor, simply throw all the ingredients into it, flip the switch, and wait for it to all come together.
  2. Without a food processor, I would sift the powdered sugar into the bowl. Still throw everything in together and mix until combined. Electricity is a lazy baker’s best friend.
  3. This frosting should be dense and fudgy, not light and airy, so if you’re using a mixer, go with the paddle attachment.
  4. I assembled my cake by placing the first cake layer onto my plate, then slapping on about 1/3 of the frosting. Spread it evenly, then place the other cake layer on the top. Place some frosting on the top and work it over the edges, then frost the top. Get as creative as you like. But try to make it like Kitty Forman would. It will taste better that way.
Adapted from Sweetapolita
Adapted from Sweetapolita
http://awesomeon20.com/
 

Related Posts Plugin for WordPress, Blogger...