Cinnamon Swirl Sour Cream Maple Cream Cheese Strawberry And Bacon Breakfast Cupcake Food

MAPLE BACON ICE CREAM CONE CUPCAKES

Steps:

• For the bacon: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack over it. Arrange the bacon strips on the rack so they are not overlapping. Stir the maple syrup and brown sugar together in a small bowl. Brush both sides of the bacon with the maple mixture and bake until crisp and caramelized, 25 to 30 minutes. Let cool slightly on the rack, loosen from the rack, then cool completely. Finely chop 4 slices of the bacon; set the remaining slices aside for garnish.
• For the cupcakes: Set the ice-cream cones into the cups of 2 muffin tins. Prepare the cake mix according to package instructions, adding the maple extract and finely chopped bacon after the batter is combined. Pour the batter into a small pitcher (work in batches if necessary) and fill each cone so that batter comes 1/4 inch below the top cupped portion. Bake until the cake rises above the edges of the cones and a tester inserted in the center of one comes out clean, about 20 minutes. Cool completely.
• For the buttercream: Beat the butter on high speed in a mixer fitted with the paddle attachment until light and fluffy, 30 seconds to 1 minute. Reduce the speed to low and add the confectioners' sugar. Beat until the sugar is incorporated, then increase the speed to high and until light and fluffy, scraping down the sides of the bowl as needed. Beat in the maple syrup and salt. Mix on low until combined, then gradually increase speed to medium high. Add milk a tablespoon at a time to make a smooth, pipeable frosting. Beat on high until very smooth and fluffy, about 2 minutes.
• Put the buttercream in a pastry bag fitted with a large star tip and pipe spiral swirls on top of the cupcakes (to resemble soft-serve ice cream). Break the 6 remaining slices of maple bacon into large chunks and stick a chunk into the top of each cupcake.

MAPLE BACON CUPCAKES

Steps:

• 1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.
• 2) Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined.
• 3) Add the egg and beat until incorporated.
• 4) Sift the flour, salt, baking soda and powder together.
• 5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.
• 6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.
• Maple Syrup frosting.
• What You'll Need --
• 4 tablespoons of butter.
• 2 tablespoons of maple syrup.
• 1 cup of powdered sugar.
• turbinado sugar (optional, but recommended).
• coarse grain sea salt (optional, but recommended).
• What You'll Do --
• 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.

STRAWBERRY AND CREAM CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).
• Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for 24 cupcakes, substituting soda for the water and using oil and egg whites.
• Cool in pan 10 minutes; remove from pan to cooling rack.
• Cool completely, about 30 minutes.
• Stir 1 or 2 drops food color into frosting.
• Frost cupcakes.
• In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag.
• Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.
• Garnish with fresh strawberries, if desired.

CINNAMON SWIRL

Steps:

• Line a baking sheet with parchment paper.
• Place dates in a microwave-safe bowl; heat in microwave for 30 seconds.
• Blend dates, cashews, walnuts, almonds, raisins, cinnamon, allspice, and nutmeg in a food processor until evenly mixed and easily holds together. Press mixture onto the prepared baking sheet; tightly cover with plastic wrap. Refrigerate mixture until solid, at least 30 minutes. Remove from refrigerator and cut into bars.

CINNAMON SWIRL SOUR CREAM, MAPLE CREAM CHEESE, STRAWBERRY AND BA

Steps:

• Preheat the oven to 325°F Line a mini cupcake or muffin pan with 24 mini cupcake liners or a regular-size cupcake or muffin pan with 9 cupcake liners.
• Sift the flour, baking powder, baking soda, and salt into a medium-size bowl. Set the bowl aside.
• In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 5 minutes. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to lowest speed, and add the flour mixture and sour cream, alternating between the 2, beginning and ending with the flour.
• Mix the cinnamon and brown sugar together in a small bowl and fold by hand into the batter. Do not fully mix into the batter,it should be swirled inches.
• Fill 24 mini cupcake liners 1/2-full with batter and bake for 30 minutes or fill 9 regular-size cupcake liners 3/4-full with batter and bake for 32 minutes, or until golden and baked through. Cool the cupcakes completely.
• MAPLE CREAM CHEESE FROSTING:.
• Whip the cream cheese and maple butter in the bowl of the electric mixer fitted with a whisk attachment until fully incorporated. Fold in by hand, the jelly and fresh strawberries. Put the frosting into a pastry bag and cut 1/2-inch off the tip.
• Yield: approximately 2 3/4 cups.
• MAPLE-GLAZED TURKEY BACON:.
• Cook the bacon on the stove top in 2 nonstick skillet coated with olive oil spray, over medium heat, turning once, making sure the bacon is fully cooked. Turn the heat down and divide the maple syrup between the 2 skillets, drizzle the syrup over the bacon. Continue to cook, turning the bacon often, watching closely that the syrup does not burn. You want the bacon to be coated with the syrup and caramelized, but not soggy. Let cool.
• Yield: approximately 2 cups.
• TO ASSEMBLE:.
• Generously frost the top of each cupcake with the MAPLE CREAM CHEESE mixture. Chop the MAPLE-GLAZED TURKEY BACON into a fine dice and divide evenly among the cupcakes, sprinkling over the frosting. Sprinkle the maple sugar on top of the bacon to resemble "sand".

CINNAMON SWIRLS

Steps:

• Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
• Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.

CINNAMON-SWIRL COOKIES

Steps:

• Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter,sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigeratefor 1 hour (or overnight).
• Turn half the dough onto floured parchment. Roll into a 10-by-12-inch rectangle,then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but pliable,about 10 minutes.
• Make the filling: Mix all the ingredientsin a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigeratelogs for 1 hour (or overnight).
• Preheat oven to 350 degrees. Cut each log crosswise into 1/4-inch-thick slices. Transferto parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.

STRAWBERRY CREAM CHEESE SWIRL CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan.
• To make the cheesecake topping: in a food processor, blend all ingredients for 1 minute until smooth; remove to a bowl.
• In the processor without cleaning the bowl, add in 1/2 cup butter and 1-1/3 cups sugar; blend until smooth (about 1 minute).
• Add in vanilla, lemon extract, eggs, sour cream and blend well (about 30 seconds).
• Add in flour, salt, baking powder, baking soda; blend to make a smooth batter (about 30 seconds).
• Spoon batter into prepared baking pan.
• Spoon on cream cheese mixture topping (don't worry if there are open spaces).
• Drop jam dollups by teaspoonfuls over cake and cream cheese areas.
• Swirl the jam and the cream cheese topping to make a gentle marble effect.
• Bake for 35-40 minutes, or until cake is set and the topping seems dry.
• Cool completely and dust with powdered sugar.