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Beer, Bacon & Cheese Mini Cupcakes
A review of 2012's Eat Write Retreat in Washington, DC. Plus a recipe for bacon, beer and cheese cupcakes!
Cook Time
12
minutes
mins
Total Time
12
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
24
mini cupcakes
Author:
Jennifer Farley
Ingredients
Cupcakes:
6
strips bacon
(I'd recommend a slightly sweeter bacon, such as applewood)
1/2
cup
Märzen beer
4.5
tablespoons
unsalted butter
1/2
cup
grated Jarlsberg
1
cup
dark brown sugar
1/4
+ 1/8 cup sour cream
1
large egg
1
cup
flour
1 1/4
teaspoon
baking soda
Jarlsberg,
finely grated (optional for garnish)
Cooked bacon,
finely chopped (optional for garnish)
Cream cheese frosting
4
ounces
cream cheese,
room temperature
1/8
cup
unsalted butter,
room temperature
2
cups
powdered sugar
Instructions
Cupcakes:
Preheat oven to 350. Cook bacon until crispy then remove from oven, drain well, 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. 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 3/4 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:
Beat cream cheese and butter until creamy.
Slowly sift in powdered sugar.
Spread onto cooled cupcakes, then garnish with remaining bacon bits and finely grated Jarlsberg.