Maple Bacon Cupcakes

Bacon!!  Don't think your eyes are deceiving you, those are crispy bits of bacon on top of these cupcakes.  If you've ever "accidentally" gotten maple syrup from your pancakes onto your bacon, and thought you had found a little bit of heaven, then these maple bacon cupcakes have your name on them.

The batter is very simple. Only change I made to the recipe was using maple bacon, which I think helped blend the flavors together nicely without losing the sweet and salty contrast.  The hardest part about this recipe is cooking the bacon.  These are best still slightly warm, enjoyed immediately after frosting.  If you closed your eyes, you might even think you're enjoying a bit of a warm pancake topped with maple bacon. ;]

Maple Bacon Cupcakes
Adapted from The Cupcake Bible, Publications International, Ltd.
Makes 12 cupcakes

• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup unsalted butter (room temp.)
• 3/4 cup sugar
• 2 eggs
• 2 tablespoons maple syrup
• 1/2 cup milk
• 8-10 slices of maple bacon (cooked crisply, chopped into bits)

Maple Frosting

• 1/2 cup unsalted butter (room temp.)
• 3 tablespoons maple syrup
• 2 tablspoons milk
• 3 cups powdered sugar

~Preheat the oven to 350 °F.  Prepare muffin tins with cupcake liners.

~In a large bowl, cream together 1/2 cup butter and sugar.  Add eggs and 2 tablespoons maple syrup, and beat until mixed.

~In another bowl, mix flour and baking powder to blend.

~Gradually add your flour mixture to your butter mixture, alternating with the milk.  You should start and end with the flour mixture.  Mix just until incorporated.  Stir in all but 2 tablespoons of your bacon.

~Fill cupcake liners three-fourths full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. 

~Once your cupcakes are done, cool in the pan for 5 minutes, then remove to a wire rack and cool completely.

~For your frosting, beat your 1/2 cup butter, 3 tablespoons of maple syrup, and 2 tablespoons of milk in a large bowl. Slowly add in your powdered sugar, and beat until incorporated and slightly fluffy. 

~Frost your cooled cupcakes, and top with your bacon that you saved earlier.  Now enjoy your maple bacon cupcakes!

Pineapple Upside Down Cupcakes & Matching Cocktail

Nothing says America/1950's like Pineapple Upside Down Cake and cocktails!  Haha, I took it upon myself to turn the classic cake into a cupcake form.  I didn't want to lose the cupcake shape by flipping them, but I wanted to keep the signature pineapple ring design, so I cheated and actually cooked the pineapples separately.  You can do this while baking, so it doesn't add very much time.  I couldn't decide on the design, so I did two variations using some cream cheese frosting.

The reason I decided to make Pineapple Upside Down Cake was due to the discovery that there was such a thing as a Pineapple Upside Down Cocktail!  You only need two additional ingredients, so I highly recommend having a toast to your delicious cupcakes when you're done. ;]

This is a very simple batter.  These cupcakes are all about what's on top!

Pineapple Upside Down Cupcakes

Makes 12 cupcakes

• 1 cup sugar
• 1/3 cup unsalted butter (room temp.)
• 1 egg
• 1 1/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk

For the Pineapple topping:

• 12 drained pineapple rings (Canned in juice, save the juice!!  You'll need it for the cocktail)
• 1/3 cup unsalted butter
• 2/3 cup brown sugar
• 1 jar maraschino cherries (with stems)
• 1 can cream cheese frosting (I used so little I went with canned for once, but if you need a recipe,  I like this one: cream cheese frosting )

~Preheat the oven to 350 °F.  Prepare muffin tins with cupcake liners.

~In a large bowl, cream together 1/3 cup butter and sugar.  Add in egg and beat until mixed.

~In another bowl, mix flour, baking powder and salt to blend.

~Gradually add your flour mixture to your butter mixture, alternating with the milk.  You should start and end with the flour mixture.  Mix just until incorporated.

~Fill cupcake liners three-fourths full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. 

~While the cupcakes are baking, take a large saucepan and melt 1/3 cup butter with the brown sugar.  Once sugar is dissolved, arrange pineapple rings in pan and heat on low for 5-7 minutes per side.  Spoon the butter/brown sugar mixture over the rings as they cook.  Once done, remove from pan and set aside to cool.  Save pan syrup. (Be gentle when flipping, don't break your rings!)

~Once your cupcakes are done, cool in the pan for 5 minutes, then remove to a wire rack and cool completely. 

~Take your cooled cupcakes and prick holes in the top of them.  A toothpick or small knife will work.  Take your syrup mixture you created from cooking your pineapples, and brush onto the top of your cupcakes.  (If this mixture has cooled too much, it may have started to separate.  If this has happened, just heat up slightly until clear again.)

~You are now ready to decorate your cupcakes!  You can be traditional and go simply with a pineapple ring on top with a cherry in the middle, or you can twist this slightly and pipe a small amount of frosting in the center of the ring before adorning with your cherry.  (This is what I did in the main image.)  Another option is to pipe your frosting more like a traditional cupcake, and arrange a wedge of pineapple and a cherry as garnish.  

~Either way, you are now ready to enjoy your delicious cupcakes! If all this baking has made you thirsty, read below. ;]

Pineapple Upside Down Cocktail

• grenadine (you'll need a splash for each drink you are preparing)
• maraschino cherries (from above)
• 1 part Cake flavored vodka (Pinnacle!)
• 2 parts pineapple juice (from above)
• (Martini glasses and shaker fun but not required!)

~Arrange a maraschino cherry in the bottom of each glass.

~Mix the pineapple juice with your vodka in an ice filled shaker, and pour into your prepared glasses..  Leave room for a little more liquid to be added.

~Slowly pour a splash of grenadine against the side of your glass, until the desired amount pools to the bottom.  (Worried about messing up the layers?  Take a note from Black and Tan cocktails and pour onto a large spoon that is touching the side of the glass. Don't count yourself beaten too early either, waiting 5 minutes may be all you need for any stray grenadine to sink to the bottom.)

~Cheers!  Nothing goes together like cupcakes and cocktails.

Irish Car Bomb Cupcakes

My dream come true, Guinness, whiskey, and Bailey's all in one, Irish Car Bomb Cupcakes!  Guinness chocolate cake, whiskey ganache, and Bailey's frosting.  Although not politically correct, that is the name of the cocktail these cupcakes are based on, so for reference purposes I am calling them Irish Car Bomb Cupcakes.  My surname is Irish, I'm nearly half Irish, and I've been drunk in Dublin, so hopefully I can get away with it. If not, póg mo thóin. ;]

The only whiskey we had in the house was Jack Daniels, (surprising, I know) so that is what I used.  I also stuck with the Bailey's Buttercream recipe I have used in the past because it has worked well for me, but no changes were made otherwise.

I was conservative while coring the cupcakes, so I had a good amount of chocolate ganache left over.  Rather than wasting it, I decided to pipe a mini swirl of chocolate ganache over the filling before topping with the Bailey's frosting.  This gave my swirls a little extra volume.

Irish Car Bomb Cupcakes

Adapted from smittenkitchen.com

http://smittenkitchen.com/2009/01/car-bomb-cupcakes/

Makes 20-24 cupcakes

• 1 cup Guinness (or any stout)
• 1 cup unsalted butter (2 sticks)
• 3/4 cup unsweetened cocoa powder (Dutch process if possible)
• 2 cups all-purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 eggs
• 2/3 cup sour cream

~Preheat the oven to 350 °F.  Prepare muffin tins with cupcake liners.

~Using a medium sauce pan, bring the Guinness and butter to a simmer over medium heat. Add the cocoa powder, and whisk until it is completely dissolved and smooth. Cool slightly before proceeding.  

~In a large bowl, beat together the eggs and sour cream.  Slowly add the cooled Guinness mixture, while whisking, and mix just until blended. (You want your Guinness mixture to be cooled so you do not curdle your eggs.)

~In another bowl, mix flour, sugar, baking soda, and salt to blend.

~Add the flour mixture gradually to the Guinness/egg mixture, mixing just until incorporated.  

~Fill cupcake liners three-fourths full and bake for 17 minutes, or until a toothpick inserted into the center comes out clean. 

~Cool in the pan for 5 minutes, then remove to a wire rack and cool completely. Whiskey ganache and Bailey's frosting recipes follow below!

Whiskey Ganache Filling

• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons butter, room temp.
• 1 to 2 teaspoons whiskey, Irish if possible (optional, but not really...haha)

~Chop the chocolate and transfer it to a heatproof bowl.

~Bring the cream to a simmer, stirring constantly.  Once simmering, carefully pour the cream over your chocolate.  Let sit for one minute, then stir until smooth. (Not melted? You can microwave the mixture in small, 5-10 second intervals.  As long as you avoid direct heat to the chocolate, you will be fine.) 

~Add the butter and whiskey to your chocolate mixture, and once again stir until smooth.

~Let ganache cool slightly.  You want it to thicken enough that you will be able to pipe it.  (Feel free to place ganache in the fridge to speed up the process, but be warned, it thickens up quickly!)

Bailey's Buttercream Frosting

Adapted from Cupcake Rehab

http://cupcakerehab.com/2010/03/luck-o-the-irish-baileys-cupcakes/

(Double to be safe if you're piping the frosting!)

• 1 stick unsalted butter, room temp.
• 3 cups powdered sugar
• 2 tablespoons (maybe more) Bailey’s
• 1/8th teaspoon vanilla extract
• Pinch of salt

~Cream/whisk the butter on high speed for approximately 3 minutes. 

~Add the Bailey’s, and mix thoroughly. Slowly add the powdered sugar until well blended.

~If necessary, add more Bailey’s to thin or more sugar to thicken your frosting to your desired texture. (This is the point I tasted the frosting and decided to add a little salt and the vanilla extract, but feel free to omit!)

Cupcake Assembly

~Take your cooled Guinness cupcakes, and core/cut out a small bit of the center. (See below.  I used a small paring knife, cutting at an angle in a circle. Great time to taste test the cupcakes! ;])

~Pipe your Whiskey Ganache into your newly cored cupcakes.  Do as much or as little as you like. (This is the point where I piped small swirls of ganache up and over the holes in the cupcakes.)

~Pipe/frost your filled cupcakes with the Bailey's Buttercream Frosting, add your sprinkles/decorations of choice, and enjoy!

Banana Crumb Muffins

As with most things I bake with bananas, these came around because I had some bananas on the edge of no return, haha, so rather than going in the trash or compost pile, these bananas turned into delicious muffins.

I added some fresh ground nutmeg and cinnamon to the muffin batter, and increased the butter in the crumb topping because I wanted slightly larger crumbs.

Banana Crumb Muffins

Adapted from "Banana Crumb Muffins," by Lisa Kreft

www.allrecipes.com

Makes 12 muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 3 ripe bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted

• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 1/2 tablespoons butter (1 tablespoon for finer topping)

~Preheat oven to 375 °F.  Prepare muffin tins with liners.

~In a large bowl, mix together the 1 1/2 cups flour, baking soda, baking powder, salt, nutmeg, and the 1/4th teaspoon cinnamon.

~In a medium bowl, beat together bananas, sugar, egg, and melted butter.

~Add the banana mixture to the flour mixture, and mix just until incorporated.  Fill your liners about two-thirds full.

~In a small bowl, mix together the brown sugar, 2 tablespoons of flour, and cinnamon.  Cut in the 1 1/2 tablespoon butter until evenly mixed in.  Sprinkle evenly over muffin batter in tins. (Using my fingers for this part helped me to break up the pieces even further)

~Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. (I checked after 16 minutes)

~Let cool in the pan for 5 minutes, then continue cooling on a wire rack.  Enjoy!

Pumpkin and Peanut Butter Dog Treats

During my previous employment at a Doggie Daycare, I came to learn that dogs actually LOVE canned pumpkin.  Not only do my dogs go crazy for it when mixed in with their food, but it's a great source of fiber as well.

As I've asked in the past, please make sure your dog doesn't have any allergies to these ingredients!  Try in small doses if unsure, and make sure there aren't any upset tummies.  Yes, this recipe calls for cinnamon, which is fine for dogs in small doses, and has even been said to help increase blood flow.  If at all concerned, please leave it out, I'm sure your dog will still enjoy them. ;]

Some of the cookies I rolled into small balls and pressed slightly in a criss-cross pattern with a fork to resemble peanut butter cookies, others I used a small maple leaf cookie cutter.  I wanted some softer cookies as well as crunchy ones.  For softer cookies take them out of the over right away, whereas for harder cookies leave them in the turned off oven until they get as hard as you like.  If still not as hard as you want your treats to be, consider baking them for 5 minutes longer.

The only change I made was increasing the amount of canned pumpkin, as this made the dough more manageable without the addition of water.

Pumpkin and Peanut Butter Dog Treats

Adapted from "Peanut Butter and Pumpkin Dog Treats," by Kelly
www.allrecipes.com
Makes 25 medium servings, or 40+ smaller servings

• 2 1/2 cups whole wheat flour (plus some extra to flour surface)
• 2 eggs
• 1 cup canned pumpkin (NOT PUMPKIN PIE MIX)
• 2 tablespoons peanut butter (smooth)
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 teaspoon salt (optional)

~Preheat your oven to 350°F. Line a baking sheet with parchment paper.

~Mix all ingredients in a large bowl with a heavy spoon until a dough forms.

~Place the dough onto a lightly floured surface and knead it. You will then want to roll out your dough until it is about 1/2" thick.  At this point you can use your cute cookie cutters, or whatever means you like, to get your desired shapes and sizes.

~Bake your treats on your lined baking sheet for roughly 30-35 minutes, or until golden brown and slightly hard to the touch.  For a harder treat, rather than removing them from the oven at this point, turn your oven off, and let the treats sit for another 10-30 minutes. (If worried too hard, make sure a butter knife can break one)

~Cool them off completely, and let your puppies enjoy!  These should be stored in an air tight container or zip lock bag.

Daisy gets more of these than she should, haha, but how could I resist that face! xxoxx

Quickie Black Forest Cake & Cherry Bomb Cocktail

Another "Quickie" recipe using a cake mix and canned frosting.  This was a last second birthday cake for my dad, but I think it turned out great! Devil's Food Cake, white frosting, chocolate and Kirsch-soaked-cherry filling, shaved semi-sweet chocolate on top.

This recipe could easily be adapted for cupcakes, simply change the baking time according to directions, and put the filling in the center of the cupcakes after coring them.

Cherries are currently out of season, but I found amazing jarred and pitted Bing cherries that were perfect for garnishing.  For the filling, I used more traditional and cheaper canned cherries.

Make sure you use cake pans for this recipe, as we are going to be layering, and straight sides will make your life much easier!  Unfortunately my cake pans taper out slightly, which created uneven sides, but frosting covers this up pretty well. ;]

Next time I will do more cherries on top to accommodate smaller slices.

There were some leftover ingredients that resulted in a yummy cocktail I have dubbed the "Cherry Bomb."  Recipe will follow the cake recipe.

Quickie Black Forest Cake

• 1 box Devil's Food Cake Mix, plus ingredients needed for mix (24 cupcakes size, normally you need eggs and vegetable oil)
• 2 cups of strong coffee at room temperature, separated (you may not need it all)
• 2 cans white frosting 
• 1 can chocolate frosting (for the filling)
• 2, 14 ounce cans of pitted cherries (Bing cherries recommended)
• 1 ounce grated semi-sweet baking chocolate
• 1 200 ML bottle of Kirschwasser (clear cherry flavored brandy)
• 8-16 pitted Bing cherries with stems (optional, for decorating, can use canned if out of season)

~Drain the 2 cans of cherries, saving the juice from at least one of them in a separate container.  Place the drained cherries in a bowl, and soak in Kirschwasser. Use the whole bottle, or just until the cherries are covered.  Let them soak until you are prepared to start assembling your cake.


~Follow the directions on the cake mix for preheating and mixing instructions, substituting the coffee for the amount of water the recipe calls for.  (I checked 3 minutes before the earliest recommended baking time)

~You should have some coffee left over, as the mix I used only used 1 1/3 cups of coffee.  Mix 1 tablespoon of your extra coffee into your chocolate frosting.  If this makes the frosting too liquidy for you, pop it in the fridge while the cupcakes are baking and cooling, and it should firm up.  (Worse comes to worst, add in powdered sugar a teaspoon at a time until it reaches the consistency that you want)

~After the cakes have fully cooled, slice them in half horizontally.  You should now have a total of 4 layers.  You are now ready to assemble!  

~Drain your cherries that have been soaking in Kirschwasser, adding the runoff liquid to the cherry juice you had saved earlier.  This is what you will be brushing on top of the cake layers.  (You will have extra Kirschwasser/cherry juice leftover, which will come in handy for cocktails later! ;])

~Place a layer of cake on a serving plate, cut side up.  Brush lightly with the Kirschwasser/cherry juice mixture.  Spread a thin layer of your prepared chocolate frosting, and spread roughly 1/3 of your Kirschwasser soaked cherries as evenly as possible.  It is ok if your frosting crumbs up while spreading.

~Place another layer of cake on top, cut side up, and repeat the previous step.  Repeat the process with the third layer as well.  Place the fourth layer of cake on top of the last prepared cake layer, cut side down.  This will provide you with a smooth top surface for decorating.

~Frost the sides and top of your cake with your cans of white frosting, saving at least half of a can for the piping on top.  If possible, save an entire can for the piping.  Take your time, trying not to pull up any crumbs.  This really only matters on the sides, as the top will be covered in the next step.

~With the white frosting you have left over, pipe roses of frosting around the edges of the cake.  I used a 1M tip, starting in the center of where I wanted to pipe, working outwards.  Starting on the outside will give you a more traditional swirl of piping. (I originally piped 8 roses, but I will try to increase this number next time so the slices aren't so large! haha)

~Using a spoon, take your grated chocolate and sprinkle it in the center of your cake, and around the roses you just piped.  Top each rose with a Bing cherry, and you're now ready to enjoy!

Cherry Bomb Cocktail

• 2 shots of the Kirschwasser/cherry juice mixture leftover from recipe above (can substitute Kirschwasser and grenadine)
• 1 shot of whipped cream vodka (Pinnacle!)
• 1 cup of cherry flavor soda 
• Bing cherries for garnish

~Pour first two ingredients into a tall glass with ice.  Top with cherry soda.  Stir, and garnish with a cherry.  Cheers!

Vegan Dark Chocolate Cupcakes

I realized I've never done a vegan cupcake, and I had all the ingredients, so I gave it a shot!  The frosting is what really makes this cupcake yummy, and will definitely satisfy any chocolate cravings you may have.

The recipe calls for sunflower oil, the one ingredient I did not have, so I substituted canola oil.  That was the only change I made!

Vegan Dark Chocolate Cupcakes
Adapted from Cupcake Heaven by Susannah Blake
Makes 12 cupcakes

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup sugar
• 3 tablespoons sunflower oil (or vegetable oil)
• 1 teaspoon instant coffee, dissolved in 2 teaspoons boiling water
• 1 1/2 teaspoons distilled white vinegar

For the frosting

• 2 tablespoons sunflower oil (or vegetable oil)
• 1 1/2 tablespoons unsweetened cocoa powder
• 1 teaspoon instant coffee, dissolved in 2 tablespoons boiling water
• 1 cup powdered sugar

~Preheat oven to 350°F.  Prepare muffin tins with cupcake liners.

~In a large bowl, mix together the flour, baking soda, cocoa powder, and sugar.  Make a well in the center of your flour mixture and pour in 1/2 cup of water, the oil, coffee, and the vinegar.  Mix just until incorporated.

~Divide the batter evenly between the 12 cupcake, and bake for 15 minutes, or until a toothpick inserted into the center comes out clean. (These will rise a lot, so don't worry!  Mine were only about half full when placed in the oven, and were done after 13 minutes.)

~Cool in the pan for 5 minutes, then remove to a wire rack and cool completely.

~For the frosting, put the oil, cocoa powder, and coffee in a heatproof bowl set over a pan of gently simmering water.  (A double boiler would work of course.) Make sure the water is not touching the bowl.  Stir until mixed, and then add the powdered sugar in small batches while continuing to stir.  Continue stirring for roughly 2 minutes, or until thick and glossy.  Add about 1/2 teaspoon of water, and stir until incorporated.

~Once your cupcakes have cooled completely, and your frosting has cooled slightly, you can spoon the frosting over the cupcakes.  If either are too hot, the frosting may drip off of the sides, so try and be patient!  Either that or just eat them immediately, haha, enjoy!