It was 4 years ago and good friend of mine (like from second grade kind of friend) invite me and the fam over for the Superbowl. Only I’m not a football fan. I get it, I understand it all (dated the captain of the Varsity football team all through high school, so I kinda had to learn it) and I can follow it. Simply put, I don’t like it.
But one does not turn down an invite to hang out with close friends over a fun event and good food. And I do dig the commercials. And of course being the baking gal I am I was asked to bring something sweet and yummy. I obliged, naturally.
I made the best cupcakes ever. They were the perfect blend of “I really shouldn’t do this” and “Of course I have to do this” all at once. Everyone’s favorite meal paired with the easy to eat sized version of cake. Oh! And some meat. Yeah, meat.
I pulled together the most unnecessary and wonderful cupcake I had ever made – the Breakfast Cupcake.
Butter cake for the cupcake. Maple frosting for the, well, frosting. And candied bacon for garnish. And to complete the garnish and pull it all easily together as “breakfast” a cake batter waffle on top.
It was amazing. And I never made them again. Until the other day 🙂
The candied bacon is what had been dancing in my head for a while now and I had the inspiration to use maple sugar (yep, made from maple syrup) to caramelize the crispy bacon. I love strolling through the natural and organic section of the supermarket. I find tons of ingredients that make me think about how to incorporate them into what I already do. In fact, that’s how my Blueberry Almond Gourmet Fondant recipe was born.
I highly advise wandering aimlessly through the supermarket. You know, in all that spare time we each have.
I digress. Back to bacon. And extra maple flavor with maple sugar. And a torch. Flame isn’t required, but makes it easier and quicker. And you look super cool using it.
So the other day we had family in from out of town for my oldest kidlet’s birthday and being as busy as I am I announced to my hubby (in the snarkiest way possible) “If you thought I’d have time this week to make a crazy cake for a party we didn’t even plan for you are very wrong. You’ll need to manage this one yourself.”
Well, he didn’t.
So the morning our family was to arrive the hubby went out to get a load of our favorite bagels, and on his way home I called to ask for more half-n-half. The family loves tea and coffee. And I was out because I love tea and coffee, too.
He asked about cake. I told him to buy cupcakes at the store.
Yes. I just heard your gasp. I felt your heartbreak. I can sense you glaring at my words and trying not to accuse me of sacrilege… But keep reading. There’s redemption!
He was silent when I said this. So, with a big, guilt-filled sigh I said “Or I can whip something up here real quick… If I must and if you’d rather.”
“I’d rather you whip something up.”
He’s not ever been one to demand of me, let alone of my baking. But hubby likes to show off what his wife can do every chance he gets. He’s lucky he’s cute. (You should see his over stuffed wallet bursting with my business cards. I’m not sure who he gives them to.)
Ok then. Get me maple sugar (no, not syrup, let’s get that out of the way before he comes home with what I already have in my cabinet) and bacon. And more unsalted butter, please, because I was going to need to make a killer maple flavored American Buttercream. I had a little container of Amoretti Maple Compound that would be perfect for the recipe and not thin it at all like natural syrup would!
Long story short, it took me forever to make these cuppies because I was chatting with our guests the whole time, I was dancing around an unusual amount of people milling about my kitchen, I was doing Live broadcasts for my blogging group and shooting THIS blog post all the while.
They took forever.
And then THIS:
My, oh my. They were worth the wait. And I couldn’t very well recreate what I knew to be one of the best cuppies I’ve ever made without properly documenting them for you 🙂 So here you have it. Cuppies that I have decreed are suitable for breakfast. Or the Superbowl (read: commercials) or for family visits when you want to really impress your guests with your baking prowess.
Or when you just need to indulge in something that is not necessary for anyone to eat. But is oh so good!
Enjoy the recipe. And possibly just the candied bacon. I may have just made these for the candied bacon… Because it’s coated in maple sugar and torched. And who doesn’t look AWESOME with a torch?
Oh! I nearly forgot! The waffles were reserved cupcake batter that I poured into waffle iron and cooked just as I would regular waffles. Tear ’em apart and use them for a yummy and impressive garnish.