Mini Butter Cream Bacon Cupcakes

Who ever said that bacon was just for breakfast? I sure didn’t! I’m one of those bacon crazed connoisseurs of everything bacon. I can eat from chocolate bacon to bacon pancakes. I love it! So, that is why that I must bring you my bacon cupcakes filled with bacon crumbles and topped with butter cream icing. Of course, it wouldn’t be complete without the giant piece of bacon sticking out of the top, claiming “bacon rules” to the world. This recipe is for that person that wants breakfast and desires their dessert too(all at once). I guarantee this will rev up your down-on-the-farm dreams of “bacon bacon bacon”.

Mini Butter Cream Bacon Cupcakes

Warm bacon filled cupcakes with butter cream icing, topped with a giant slab of bacon. Adapted from cookingchanneltv.com

Prep Time: 5 min.

Cook Time: 20 min.

 

INGREDIENTS:

Cupcakes:

Pillsbury Yellow Cake mix (follow instructions on box)

½ pound of bacon (cooked and crumbled)

Butter Cream Icing:

1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like ice cream

3-4 cups confectioners (powdered) sugar, sifted

¼ teaspoon table salt

1 tablespoon vanilla extract

Up to 4 tablespoons milk or heavy cream

INSTRUCTIONS:

Step 1: Fry ½ pound bacon. Let cool. Crumble. Set aside 12 pieces for top of cupcakes.

Step 2: Mix crumbled bacon into Pillsbury Yellow Cake mix.

Step 3: Bake at 350 for 12 min. Let cool.

Butter Cream Icing:

Step 4: Mix butter until creamy then add powdered sugar.

Step 5: Next add salt and 1 tblsp. of vanilla.

Step 6: Finally add up to 4 tblsp. of milk or heavy cream.

Step 7: Top the cooled cupcakes with butter cream.

ASSEMBLE:

Step 8: Take cooled cupcake and top with butter cream.

Step 9: Next place one of the pieces of bacon on top of each cupcake.

ENJOY what I call a “breakfast cupcake”!