#maplebaconcupcakes

Directions

Preheat oven to 350°. Line 24 cupcake tins with cupcake cups. 

Mix red velvet cupcake box mix as directed in a medium bowl. Scoop the red velvet cupcake batter into tins until they are 2/3 full to allow room to rise while cooking.

Bake cupcakes for 15-20 minutes or until cupcakes bounce back when touched. Rotate halfway through baking. Allow to cool thoroughly after baking. While waiting, prepare the filling and frosting.

In a kitchen aid or hand mixer, combine butter and cream cheese until very smooth. Add in vanilla extract then slowly add powdered sugar one cup at a time with the mixer on low speed.

Once the cupcakes are completely cooled, put half of the cream cheese frosting in a piping bag. Poke a hole into the middle of the cupcake and fill generously.

Use the other half of the frosting in piping bag (or a Ziploc with the corner cut out!) to swirl the frosting onto the cupcakes. Start from the outside of the cupcake and work your way into the middle in a circular design. 

Put extra cupcake into food processor to make red velvet breadcrumb topping. Put crumbs on a sheet pan and bake for 15 minutes until crispy. Sprinkle over cream cheese frosting

   Ingredients

Frosting and Filling Ingredients: You’ll be using the cream cheese frosting as both the filling and frosting so we are going to make double the usual recipe

2 sticks of butter, at room temperature

2 (8oz) packages of cream cheese

4-6 cups of powdered sugar

2 teaspoons of vanilla extract

Cupcake Ingredients:

2 boxes of Red Velvet Cupcake mix

Topping Ingredients:

Additional Red Velvet Cupcake

  The final cupcake of the YL Holiday party was the Maple Bacon Cupcake, The maple bacon cupcakes were such a hit at our family’s Thanksgiving, that my dad decided to bring them to all of Yerecic Label. 

Next week we'll be sharing the recipe to the cheesecakes from the holiday party starting with the delicious peanut butter and chocolate Buckeye Cheesecake!

STEP 1: Cook Bacon During this recipe, we use one of our favorite kitchen gadgets, the “Makin Bacon Dish”.  The hanging design of this tool helps make your bacon crispy, while catching all the bacon's grease and fat at the bottom of the dish. To give the cupcakes a little bacon flavoring, we will be substituting the oil in the White Cake Mix with the bacon oil! 

Kristin putting bacon on Makin Bacon tool for cooking in the microwave.

  STEP 2: Mix Cupcake Batter Mix White Cake Mix with bacon grease as substitute for oil. Fill the cupcake tins with the cupcake liners and pour mix until each tin is approximately 2/3 full.

Kristin and Bekah prepping cake mix and fillings for Thanksgiving cupcakes. 

STEP 3: Bake Cook cupcakes for 20 minutes at 350 degrees, and rotate the pan halfway through the cook time. 

  White Cake Cupcakes halfway through cook time 

STEP 4:  Make Frosting Bekah swears by Martha Stewart’s Buttercream recipe as her favorite. The icing is so light and silky with a sweet taste, while insanely simple!

Use electric mixer to beat 3 sticks of butter for 2 minutes until creamy.

Gradually beat in confectionary sugar in 1/2 cup intervals on medium high speed. The process should take about 5 minutes until the buttercream is smooth. 

Add 4 Tablespoons of Maple Syrup and 1/2 teaspoon of vanilla to the icing and fold in softly 

STEP 5: Decorate After the cupcakes have cooled thoroughly (usually takes at least 1 hour!) use a piping bag (or Ziploc with hole in one corner) to apply the maple icing to the cupcakes. Add two small pieces of bacon to the top, drizzle some maple syrup overtop, and enjoy!

   Maple Bacon Cupcakes on display at Yerecic Family Thanksgiving.

REVIEWS!! The Yerecic family was obsessed with the Maple Bacon Cupcakes. Of the 3 different types of cupcakes Bekah and I made, the Maple Bacon ones were gone the quickest and the most raved about. The sweet and salty mixture gives you the effect of a full pancake breakfast in a few little bites. 

Our sister, Lizzy Yerecic, right before she enjoys her Maple Bacon Cupcake!