Maple Bacon Apple Crisp
45 MINS
6 - 8 servings
Maple Bacon Hazelnut Cupcakes
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Maple Bacon Hazelnut Cupcakes
33 MINS | 12 servings
Ingredients:
- 6 slices Hatfield® Extra Thick Cut Maple Brown Sugar Bacon– cooked, half finely chopped, half left whole
- 1/2 cup buttermilk, room temperature
- 2 eggs
- 1 tsp vanilla extract
- 1½ cups cake flour
- ¾ cup sugar
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter
- ¼ cup hazelnuts, toasted and chopped
- 1 cup your favorite vanilla icing
Preparation:
- Preheat oven to 350°F. Line a muffin pan with cupcake liners, set aside.
- In a bowl, whisk together buttermilk, eggs, and vanilla.
- In a second bowl, combine flour, sugar, baking powder, and salt. In a mixer, on a low setting, add butter in pieces into flour mixture. Increase speed to medium low. Once butter is fully incorporated, increase the speed to medium and beat until well combined.
- Next, in two parts, mix in the buttermilk mixture. The first batch mix on medium. When adding the second batch, adjust it to medium high speed. Do not over mix.
- Fold in the hazelnuts and chopped bacon.
- Fill each cupcake liner with 3 Tbsp of batter.
- Bake in oven for 18 minutes, or until the edges are light golden and a toothpick inserted in the center comes out with little or no batter on it.
- Cool cupcakes on a rack for 10-15 minutes.
- Once cooled down, top with icing and half a strip of bacon.
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