Bacon is the New Black

"I like bacon, I like chocolate, I like cupcakes. So - why not?"

Tee & Cakes customer; Boulder, Colorado

I guess the media has been busy with other subjects, because it took the local CBS affiliate until January 10, 2009 to post the story about bacon cupcakes in Boulder.

What happens in Boulder usually doesn't stay in Boulder. But, even Boulder can't take credit for any of the following: (1) cupcake craze; (2) fat fad renewed by the revival of bacon in society; (3) realization that, theoretically, anything can be poured into a cupcake cup, baked in the oven, and consumed by somebody, somewhere.

Yes, folks -- bacon cupcakes aren't a new idea, at least not new in the past year or so. If you're been paying attention for even half a second to your daily cupcake news, you already know that. Know that just the presence of maple frosting in a bakery environment took someone in the direction of pork products.

So, When Pigs Fly cannot sit on the story any longer, either. The recipe posted today is taking the cupcake blogosphere by storm. It's not the recipe for the Tee & Cakes bacon cupcake, because that one hasn't made its way into the public arena. But, it will -- eventually. Their cake is pictured at the bottom -- the maple syrup cake with chocolate ganache and chopped bacon on the top. If you want that one, you're on your own. You can probably just take the cake part of the posted recipe and coat it in chocolate, cover it in chopped bacon, and land close enough for government work.

This recipe hasn't been adjusted for altitude problems. So, if you live above 3,000 feet, you're on your own for that, too.

But, I thought it was the civic duty of a blog dedicated to flying pork product to notify anyone out of the loop.

You can have your cupcake. And your bacon. And eat it, too.


Bacon Cupcakes

4 1/2 Tbsp. of butter, room temperature
1/2 Tbsp. of bacon drippings (left in the fridge to become solid)
5 Tbsp. of brown sugar
1 egg
1-1/4 cup of all purpose flour
1 tsp. of baking soda
1/2 tsp. of baking powder
tiny pinch of kosher salt
4 Tbsp. maple syrup
1/4 cup of milk
1/4 cup of minced bacon, cooked and drained

Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 cup of the bacon. The chef should eat whatever is left to ensure that the bacon is tasty.

Beat the crud out of the butter and solidified bacon fat 'til light and creamy. Add the brown sugar and beat well until combined. Add the egg and beat until incorporated.

Sift the flour, salt, baking soda and powder together. Combine the milk and maple syrup. Alternate additions of half of the flour, half of the liquid, the remaining flour, and finally the remaining liquid, mixing each addition just until combined. Fold in the bacon bits. Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean.

Maple Syrup Frosting

4 Tbsp. of butter
2 Tbsp. of maple syrup
1 cup of powdered sugar
turbinado sugar (optional, but recommended)
coarse grain sea salt (optional, but recommended)

Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.