For those of you who long ago moved well beyond the old “Hey … You got your Bacon in my Peanut Butter / No … you got your Peanut Butter on my Bacon” argument … here is a delightful little dessert dish that will put a smile on your face and happy squeal of joy in your demeanor.
1 lb. Maplewood smoked bacon
1 package of butter cake mix (18 to 20 oz.)
16 oz. cream cheese, room temperature
5 cups confectioners’ sugar
2 cups creamy peanut butter
4 large Grade AA eggs
2/3 cup of fresh drinking water
½ cup of crunchy peanut butter
¼ cup of softened butter
¼ cup of bacon grease
¼ cup of heavy cream
22 whole peanuts
Place your bacon in a large, deep skillet and cook over a medium high flame or heat until browned consistently, approximately 10 minutes total, turning the bacon regularly to ensure that it is cooked consistent and does not burn.
When the bacon is cooked, drain the bacon slices of any excess bacon grease by patting it between double thick paper towels on a cool paper-towel lined plate.
Be sure to retain ¼ cup bacon grease and set it aside to cool.
Chop the bacon fine to medium fine.
Now pre-heat an oven to 350 degrees F.
Line your cupcake pans with paper liners.
Slowly and carefully beat the crunchy peanut butter, bacon grease, and butter with an electric mixer in a large bowl until light and fluffy.
Now add in your eggs, one at a time, allowing each egg to blend into the peanut butter mixture before adding the next one to the mix.
Carefully pour in the cake mix, along with as much fresh drinking water as necessary to ensure that the mix is incorporated in a consistent, smooth manner.
Now fold in 2/3 of the chopped bacon; mixing it just enough to evenly combine.
Carefully and slowly pour the batter into prepared cupcake pan, about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Now cool in the pans for 10 minutes before removing to cool completely on a wire rack.
To make your frosting, simply beat the creamy peanut butter and cream cheese together with an electric mixer until light fluffy.
Gradually stir in the confections’ sugar.
Mix in enough heavy cream to thin out the frosting, as needed.
Spread the frosting over the cooled cupcakes.
Sprinkle with the remaining 1/3 portion of chopped bacon, and top with a whole peanut.
Tags: bacon, cupcakes, recipe
This post was written by bacontodayadmin