Monday, October 8, 2012

Bacon Beer and Cheese Cupcakes

Bacon Beer and Cheese Cupcakes

Original Recipe:

  •     6 strips bacon
  •     1/2 cup dark beer
  •     4 1/2 tablespoons butter
  •     1/4 cup grated Jarlsberg
  •     1/4 cup grated sharp cheddar
  •     1 cup dark brown sugar
  •     1/4 + 1/8 cup sour cream
  •     1 egg
  •     1 cup flour
  •     1 1/4 teaspoons baking soda

  •     4 ounces cream cheese, room temperature
  •     1/8 cup unsalted butter, room temperature
  •     2 cups powdered sugar
  •     Finely grated Jarlsberg, for garnish
  •     Grated sharp cheddar cheese, for garnish
  •     Chopped bacon, for garnish

Cupcake directions
Preheat oven to 350 degrees. Cook bacon until crispy, then remove from oven and finely chop. Coat a mini muffin tin with non-stick spray. Heat beer and butter in a large saucepan on medium-high heat until butter is melted. Add Jarlsberg and cheddar. Remove from heat, and whisk in the sugar. In a separate bowl, whisk the sour cream with the egg. Mix the sour cream mixture into the beer mixture. In a separate bowl, sift together the flour and baking soda. Fold flour mixture into the batter. Stir in 1/2 cup of finely chopped bacon. Fill cups in prepared tin almost full. Bake for 12 minutes, or until inserted cake tester comes out clean.

Frosting Directions
Beat cream cheese and butter until creamy. Sift powder sugar in a sifter before slowly mixing in powdered sugar into the butter and cream cheese. Spread onto cooled cupcakes, then garnish with finely grated Jarlsberg and cheddar, and chopped bacon.