Cinnamon Swirl Sour Cream, Maple Cream Cheese, Strawberry And Bacon Breakfast Cupcake
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
46
Sourness
38
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt230 g
Salted Butter1 cup
Sugar2
Eggs1 tsp
Vanilla Extract1.25 cups
Sour Cream1 tbsp
Ground Cinnamon450 g
Cream Cheese110 g
Strawberry Jelly1 cup
Maple Syrup1 cup
Maple SugarDirections:
1
Preheat the oven to 325 degrees F
2
Line a mini cupcake or muffin pan with 24 mini cupcake liners or a regular-size cupcake or muffin pan with 9 cupcake liners
3
Sift the flour, baking powder, baking soda, and salt into a medium-size bowl
4
Set the bowl aside
5
In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 5 minutes
6
Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition
7
Turn the mixer to the lowest speed, and add the flour mixture and sour cream, alternating between the 2, beginning and ending with the flour
8
Mix the cinnamon and brown sugar together in a small bowl and fold by hand into the batter
9
Do not fully mix into the batter, it should be swirled in
10
Fill 24 mini cupcake liners 1/2-full with batter and bake for 30 minutes or fill 9 regular-size cupcakes 3/4-full with batter and bake for 32 minutes, or until golden and baked through
11
Cool the cupcakes completely
12
To assemble: Generously frost the top of each cupcake with the maple cream cheese mixture
13
Chop the maple-glazed turkey bacon into a fine dice and divide evenly among the cupcakes, sprinkle over the frosting
14
Sprinkle the maple sugar on top of the bacon to resemble "sand"
15
Whip the cream cheese and maple butter in the bowl of an electric mixer fitted with a whisk attachment until fully incorporated
16
Fold in, by hand, the jelly and fresh strawberries
17
Put the frosting into a pastry bag and cut 1/2-inch off the tip
18
Cook the bacon on the stove top in 2 nonstick skillets coated with olive oil spray, over medium heat, turning once, making sure the bacon is fully cooked
19
Turn the heat down and divide the maple syrup between the 2 skillets, drizzle the syrup over the bacon
20
Continue to cook, turning the bacon often, watching closely that the syrup does not burn
21
You want the bacon to be coated with the syrup and caramelized, but not soggy
22
Let cool