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Zucchini Cupcakes with Burnt Sugar Frosting and Candied Bacon

- August 21, 2013 -

Zucchini Cupcakes with Burnt Sugar Frosting and Candied Bacon   

If the title doesn't speak for itself, we will go ahead and tell you to try these decadent zucchini cupcakes for a great mid-week treat. There are vegetables in there, so you can feel good about them!

Cupcake:


Frosting:


Maple-candied bacon:

 

Directions :

Cupcake:
Heat oven to 350°.
Prepare muffin tins with cupcake liners.
In lg bowl combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves.
Min mixer bowl fitted with paddle attachment beat eggs, sugar, oil, syrup, lemon juice and extract.
Gradually add dry ingredients to egg mixture.
Stir in zucchini.
Fill wells 2/3 full.
Bake 20-25 min or until inserted toothpick comes out clean.
Cool 10 min.
Transfer to wire rack.


Frosting:
In med saucepan melt butter and sugars over med heat.
Bring to a boil, while stirring cook until thickened, about 2-3 min.
Remove from heat; stir in cream and sea salt.
Transfer to heatproof bowl, cover and refrigerate about an hour; the consistency should be similar to room-temperature butter. Check often – you do not want it to turn solid.
In mixer with paddle attachment beat chilled remaining butter and cream cheese until smooth and creamy.
Add burnt sugar.
Add powdered sugar, 1/2 c at a time until desired consistency is reached.
Beat until fluffy and well mixed.


Candied Bacon:
Mix syrup and brown sugar
Lay bacon strips on microwave-safe plate
Using pastry brush, paint both sides of each strip with maple glaze.
Microwave for 40-60 sec (depends on microwave), being careful not to burn.
Remove from microwave and place on parchment paper to cool.
Cut each strip into thin slivers or finely chop.


Assembly:
Frost cupcakes.
Garnish with candied bacon


Recipe and photo provided by Laptop to Tabletop.


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