SUNNYSIDE UP BACON CUPCAKES
Breakfast is served, cupcake style! These sweet treats are the perfect addition to any morning.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h50m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, mix flour, baking powder, salt and cinnamon; set aside.
- In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in maple syrup and vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir bacon into batter.
- Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
- Use one can of Betty Crocker™ Rich & Creamy Vanilla Frosting. Frost cupcakes to look like the white of a sunnyside-up egg. For yolk, press 1 butterscotch candy in center of each cupcake. Sprinkle with black decorator sugar for pepper.
Nutrition Facts : Fat 3, ServingSize 1 Cupcake, TransFat 1/2 g
YUMMY MAPLE BACON CUPCAKES
This recipe was given to me by a close friend. I was headed to a bacon party and the dessert list was quite limited. These cupcakes were eaten before the entrees and disappeared quickly! The bacon is the clincher. It is a must and the buttermilk in the batter makes it taste amazing.
Provided by lucky26
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 48
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners.
- Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 21 minutes. Cool completely on a wire rack before frosting, at least 20 minutes.
- Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 19.5 g, Cholesterol 18.2 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 71.4 mg, Sugar 15.1 g
BACON BREAKFAST CUPCAKE
Provided by Tregaye Fraser
Categories main-dish
Time 1h5m
Yield 24 cupcakes
Number Of Ingredients 20
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-count muffin tins with paper cupcake liners.
- Combine the all-purpose flour, cake flour and baking soda in bowl; set aside. In a separate bowl, mix the sour cream, vanilla and eggs; set aside.
- Heat the beer and butter in a saucepan over medium-high heat until the butter is just melted. Stir in the cheese, remove from the heat and whisk in the brown sugar. Slowly add the beer mixture to the egg mixture, stirring. Fold/gently stir in the dry mixture, then fold in the bacon.
- Fill the muffin cups three-quarters full with the batter. Bake until an inserted toothpick comes out clean, 20 to 25 minutes. Let the cupcakes cool on a wire rack.
- For the hollandaise sauce: In the container of a blender, combine the egg yolks, lemon juice, Worcestershire, vinegar and hot sauce. Cover and blend for about 5 seconds.
- Put the clarified butter in a glass measuring cup. Heat in the microwave until completely melted and hot, about 1 minute. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream; it should thicken almost immediately. Fold in the chopped parsley once the sauce has thickened. Season with salt and pepper. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
- Top each cupcake with a fried egg and add some hollandaise. Serve warm.
SUNNY-SIDE-UP EGG & BACON SKILLET
Treat yourself to a Sunny-Side-Up Eggs & Bacon Skillet-complete with seasoned potatoes, peppers and melted cheese.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 15m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Heat oil in small nonstick skillet on medium heat. Add potatoes and peppers; cook and stir 2 min. Add bacon; cook 2 min., stirring frequently. Remove from skillet; cover to keep warm.
- Break egg into center of skillet; cook 1 min. (Do not stir.)
- Spoon potato mixture around egg; sprinkle with cheese. Cover; cook 1 min. or until egg white is set and cheese begins to melt.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 690 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 1 g, Protein 14 g
BUTTERMILK MAPLE-BACON CUPCAKES
These cupcakes won first prize at the Winneshiek County Fair in the Bacon Dessert competition. They remind me of pancakes!
Provided by Sherillynn
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 20 muffin cups.
- Mix flour, sugar, baking soda, and baking powder together in a bowl. Add buttermilk, eggs, oil, maple flavoring, and vanilla extract. Stir in crumbled bacon.
- Fill muffin cups 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 17 to 20 minutes.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 30.6 g, Cholesterol 31.3 mg, Fat 7.5 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 235.8 mg, Sugar 21 g
SUNNY-SIDE UP BRUNCH EGG AND BACON CASSEROLE
You can divide the eggs and serve them on English muffins if desired. Cooked ham slices can be substituted for the bacon if desired. Cooking time does not include cooking the bacon.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 425 degrees.
- Set oven rack to bottom position.
- Butter a 13 x 9-inch baking dish.
- Place the bacon in one layer into the bottom of the buttered baking dish, then sprinkle with Swiss cheese (make certain to only use half-cooked bacon for this, do not cook until crisp).
- Break the eggs carefully over the cheese spacing evenly.
- Whisk the whipping cream with cayenne pepper, salt and black pepper, then pour over the eggs.
- Bake in a 425 degree oven for about 10 minutes or until set.
- Remove from oven the sprinkle with Parmesan cheese; let stand for about 8-10 minutes before serving.
- Sprinkle with fresh chopped parsley.
CHOCOLATE-STOUT CUPCAKES WITH MAPLE-BACON FROSTING
Delicious cupcakes made with chocolate and beer, topped with a cream cheese frosting and, of course, bacon!
Provided by kris
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Bring stout and butter to a boil in a saucepan over medium-high heat, about 5 minutes. Set aside, stirring occasionally, until butter has melted. Mix in cocoa powder until smooth.
- Mix flour, sugar, baking soda, and salt together in a bowl until thoroughly combined.
- Mix eggs with sour cream in a large bowl using an electric mixer on low until well combined. Add beer mixture slowly, followed by flour mixture, until batter is smooth.
- Divide batter between the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 17 to 19 minutes.
- Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
- Meanwhile, lay bacon strips on an aluminum foil-lined baking sheet. Baste with 1 1/2 tablespoons maple syrup, covering both sides.
- Bake in the preheated oven for 8 minutes. Turn bacon over, baste with remaining syrup, and bake until browned and crisp, about 8 minutes more, watching to make sure not to burn.
- Remove bacon and lay strips on parchment paper so they don't stick to foil upon cooling. Let cool completely, 10 to 15 minutes. Chop into pieces.
- Combine butter and powdered sugar in a bowl using an electric mixer until smooth. Beat in cream cheese until smooth. Beat in maple syrup. Frost cooled cupcakes and top with bacon bits.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 33.1 g, Cholesterol 72 mg, Fat 21.5 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 13.1 g, Sodium 326.7 mg, Sugar 22.5 g
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