I present to you a nutritional breakfast. No, really –bananas, bacon, peanut butter– what else could you need?!? I guess the argument could possibly be made against that claim, but you won’t hear it here. If banana bread can be breakfast, why can’t these? Plus, there isn’t any chocolate so they definitely can’t be dessert. I defy you to prove me wrong.
But really, these things have brown butter bacon grease. There are only a few other things that scream BAKING SUCCESS like those four words do. I was a little hesitant when I came across the recipe because I knew they would either be absolutely amazing or an absolute disaster. Lucky for me, it was the former.
Just look at those adorable mini-cupcakes and try to say no.
adapted from here
8 ounces bacon
1/2 cup (1 stick) unsalted butter
1 1/3 cup flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup lightly packed brown sugar
1 teaspoon vanilla extract
1/4 cup sour cream
3 large bananas, mashed
3/4 cup unsalted butter, room temperature
1 cup peanut butter (can use store-bought or make your own like I did)
4 cups (1 lb) powdered sugar
1 teaspoon vanilla
splash of bourbon
splash of cream
3/4 cup brown sugar
1/2 cup bourbon
1 tablespoon unsalted butter
Cook your bacon until crispy and set aside.
Leave the bacon grease in the pan and add the butter. Melt the butter and cook until it is browned. Be sure to scrape off all the lovely bits at the bottom. Measure out 1/2 cup of this mixture and set aside to cool slightly.
Preheat the oven to 350 ˚F and line your mini muffin tins with papers (or if you’re not fancy like that just spray the pan with cooking spray and they’ll come out just fine)
In a small bowl whisk together the flour, soda, salt, cinnamon, and nutmeg. Set aside.
In a larger bowl whisk together the egg and brown sugar. Whisk in the vanilla, sour cream, and cooled brown butter.
Stir in the the dry ingredients.
Mash the bananas and stir into the batter. The batter will be thick.
Use a scant 2-tablespoon scoop of batter in each cupcake liner. Bake for 11-12 minutes or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
In the bowl of a stand mixer with a paddle attachment, beat the butter and peanut butter until well combined.
Add the powdered sugar in small batches, thoroughly mixing between each.
Beat in the vanilla and bourbon.
Add the cream to reach the desired piping consistency.
Swirl frosting on each cooled cupcake.
Add all the ingredients (except bacon) to a small saucepan and heat until all the sugar has been dissolved and you have a thick syrup.
Allow to cool slightly before drizzling over each cupcake.
Top each cupcake with a piece of cooked bacon.