If you’re still deciding about getting on the bacon-in-desserts band wagon, now’s the time. I have to admit I wasn’t always so keen on the idea, but after two attempts at merging the salty, smoky, crispiness with sweet baked goods, I’m pretty sold. I made bacon-chocolate chip cookies with maple glaze last year and was a huge fan of the mix of flavors. I mean haven’t you ever had a pancake, syrup, bacon bite on your brunch plate?
These cupcakes, a recipe from Lindsay’s new cookbook Breakfast For Dinner, were really wonderful. And if you’re on the fence about whether or not you are at all interested in this not so traditional flavor-pairing, this may be a good place to start. The bacon is candied in brown sugar in cocoa powder and broken into crisp little bits. The cupcake is full of brown sugar and maple syrup, and a chocolate maple buttercream sits on top. The candied bacon adds that little something special without being over-powering or “meaty.”
The cookbook, which is full of gorgeous photos and tons of recipes I’d love to try, comes out in a couple weeks, but in the meantime I’m giving away a copy here! (Giveaway closed 2/5.)
- 3 tablespoons light brown sugar, packed
- 1 tsp cocoa powder
- 4 strips bacon
- Preheat oven to 375. Line a baking sheet with foil, set an oven proof wire, baking rack on top of the foil and grease with cooking spray.
- In a shallow dish, whisk together brown sugar and cocoa powder until evenly mixed. Press bacon into sugar mixture to coat, shaking off excess.
- Arrange bacon on prepared rack, leaving plenty of space between slices. Bake for 3-40 minutes, flipping every 10 minutes, until bacon is browned and crisp. Remove from oven and allow to cool completely.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Recipe from: Breakfast for Dinner, by Lindsay Landis and Taylor Hackbarth