September 4th is National Macadamia Nut Day! The rich, buttery taste of macadamia nuts make them perfect for using in desserts. Especially cupcakes! Mac Nut Cupcakes. You gotta admit, it’s got a nice ring to it.
My favorite dessert is a cupcake. It doesn’t matter what flavor they are, as I haven’t yet met a cupcake that I didn’t enjoy meeting. It’s the petite-ness of the cupcake that make them a favorite. The cuteness, the frosting, the wrapper, the sprinkles. Cupcakes are the unicorns of the dessert world: wondrous, magical, and often filled with rainbows.
And you could call macadamia nuts the bacon of the nut world, if that makes any sense… Macadamia nuts are the only nuts that you could describe as fatty, savory, salty and crunchy. The mac nuts and the bacon truly complement each other. By adding the sugar sweet zing of white chocolate chips, we’ve created a holy trinity of flavor that is awe-inspiring. Serve these up for Mac Nut Day, or any time of year.
White Chocolate Macadamia Nut Bacon Cupcakes
1/2 cup sugar
1/4 cup brown sugar
6 Tbs. (3/4 stick) unsalted butter, at room temperature
1/2 cup half and half
1 tbsp maple syrup
1 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup white chocolate chips, chopped*
1/3 cup macadamia nits, chopped*
1/3 cup cooked candied bacon, chopped*
*I prefer my ingredients to blend into the cake batter, so I chopped mine up into tiny bits, but if you prefer more of a crunch, you can chop them up into larger bits.
For the Frosting:
8 Tbs (1 stick) unsalted butter, at room temperature
4-5 cups confectioner’s sugar
1-2 tbsp milk or half and half
chopped bacon, macadamia nuts, and/or white chocolate chips for garnish
Make sure all of your ingredients are at room temperature.
1. Preheat oven to 350 degrees F. Line cupcake pan with wrappers or baking cups.
2. Cream together both sugars and butter in an electric mixer until light and fluffy.
Reduce speed, then add eggs one at a time, waiting for each to combine into mixture.
3. In a separate bowl, mix together flour, baking powder, and salt, then slowly add to wet ingredients 1/2 a cup at a time. Mix until just combined.
4. Hand fold chopped nuts, chips, and bacon until combined into the mixture. Pour evenly into baking cups.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let the pan cool for about 5-10 minutes, then transfer the cupcakes onto a towel or cooling rack to cool completely.
1. Cream butter in an electric mixer until fluffy.
2. Slowly add powdered sugar until well combined and creamy.
3. Add half and half a little at a time in order to prevent splashing, mix until smooth.
Add more powdered sugar for a thicker frosting and more creamer for a looser frosting.
4. Once the cupcakes are completely cooled, add your frosting and garnish with desired toppings. I added some finely chopped (nearly powdered) white chocolate chips right into the frosting. You could do that instead of topping the cupcakes if you’d like.