Hello blogging world 🙂 My name is Alyssa and I love to cook.
When Lindsey and I lived together two years ago, we realized our shared love of cooking and wine. Now that she lives with Ryan and Murphy, we try to occasionally get together for dinner, cooking or both, and always wine. One day Lindsey and I will make an awesome cookbook together. Lindsey writes pretty awesome books. Anyway, I offered to help guest blog every once in a while so hopefully I will be writing to Lindsey’s wonderful fans occasionally.
So, enough with introductions, let’s get to the cooking. When Lindsey and Ryan decided to throw Bears/Packers game, I offered to bring something. Lindsey suggested fancy cupcakes because apparently people who live in big cities like Chicago eat fancy cupcakes. But what kind of cupcakes would a bunch of guys want to eat while watching football? And what would be the best food offering to bring to make a bunch of Packer fans like me while I was wearing a Bears jersey? Beer bacon cupcakes of course!
The beer bacon cupcakes were delicious, as Ryan mentioned in a previous post. As mentioned below, next time I would use a less sweet beer. Also, I would recommend making cupcakes on the bigger side and NOT doubling the batch. The cupcakes are awesome the first day or two, but if the cupcakes sit in the refrigerator for a while, the bacon gets a little bit soggy.
Below is the recipe for the beer bacon cupcakes that I used. Enjoy!
For the cupcakes:
– 1 box Butter Cake Mix (just use the mix, do not follow the mixes instructions for eggs, water, etc.)
– 1 12 oz bottle of beer, reserve 1/4 cup for frosting (or drink the rest and open a new beer for the frosting)
– 2 eggs
For the frosting:
– 1/2 cup salted butter, softened (1 stick)
– 2 cups powdered sugar (add more if the frosting is runny)
– 1/4 cup beer
– 1 teaspoon vanilla
– 9 strips of bacon
– 1/4 cup sugar brown sugar
Preheat oven to 350°F. Add cake mix, beer (I used Miller Lite but I think it would be better with a less sweet beer next time), and eggs to a large bowl. Beat with an electric mixer according to package directions. Fill cupcake pan three-quarters full with cake batter and bake according to package directions, generally 12 to 15 minutes. Let cool while you prep your frosting and bacon topper.
Preheat oven to 400°F. Line a sheet pan with foil. Lay bacon flat on foil and sprinkle with brown sugar. Bake for 15 to 20 minutes or until crispy and browned. Keep an eye on the bacon so that it doesn’t burn. Set aside to cool completely.
Place softened butter in a large bowl and beat until smooth. Add powdered sugar, beer, and vanilla; beat with an electric mixer until light and fluffy. Add extra powdered sugar if the frosting is too runny
Spread frosting over the tops of cupcakes and top decoratively with candied bacon.