Bacon and cheese is a match made in heaven. Salty and smoky meets creamy and gooey. How can you go wrong with that? But when they’re married in a cupcake, that’s when all hell breaks loose. Imagine a dense, sweet and milky cupcake, studded with salty bits of creamy cheese and smoky bacon. It savory-sweet heaven in a compact little cake. It is glorious, I tell you. Simply glorious.
And the best thing about it is that it’s relatively easy to make. It’s really just a tweak of my favorite milk and cheese cupcake recipe. After the successful bacon chocolate chip cookies, I figured I’d try adding bacon to different baked goods, too. This cupcake seemed like a logical choice, more logical than the chocolate chip cookies, since cheese and bacon go together like lechon and cholesterol medication.
This is really easy to make, is inexpensive, and keeps well so it’s a great addition to a kid’s lunchbox. Oh, and have I mentioned how really yummy and addictive it is?
Bacon and Cheese Cupcakes v. 3 October 2013
Yields approx. 2 dozen
- 1 cup butter, softened
- 1/2 cup white sugar
- 3 eggs
- 2 cans of condensed milk (305 ml each)
- 2 1/2 cups sifted all purpose flour
- 1 tsp baking powder
- 1 tsp vanilla
- 1 cup grated Cheddar cheese
- 250 grams of bacon, chopped, or prepackaged bacon crumble
- Render the bacon’s fat in a frying pan and let it cook there. Remove from the fat. Save fat for cooking other glorious things.
- Cream butter with sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add condensed milk and mix well.
- Sift in flour and baking powder. Mix until blended.
- Stir in vanilla.
- Add half of the grated cheese to the batter.
- Add all the bacon.
- Pour into lined muffin pans.
- Sprinkle top with the leftover grated cheese.
- Bake in an oven that has been preheated to 350-degrees fahrenheit for 25 to 30 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean. Set on a wire rack until cooled.