It’s football playoff time and football fans everywhere are gearing up for the superbowl. That means beer commercials. And what goes with beer? Well, besides most anything….BACON! Or maybe it’s bacon that goes with anything, I forget. 1 Fine Cookie managed to come up with a cupcake AND frosting recipe using beer as an ingredient. A bacon “tie” then tops off this decidedly adult confection.
Golden Beer Cupcakes with Bacon!
For the Cupcakes
– 1 ½ cups of cake flour
– 2 eggs
– 3 tablespoons of butter
-a dash of salt
– 1 cup of light brown sugar
– 1 teaspoon of baking powder
-1 bottle or can of beer (Don’t get something super watered down. It will make the cake too wet.)
– ½ teaspoon of baking soda
For the Frosting
– 1 cup of butter
– 5 cup of confectioner’s (powdered) sugar
– 6 tablespoons of beer
-bacon (Nature’s greatest miracle)
*Have extra sugar and beer on hand. Depending on the type of beer and the humidity, you may need to add more sugar or beer depending on how wet or dry it comes out. I strongly urge you not to go with some watered-down cheap beer. Coors Light probably won’t work for this recipe. I chose a nice quality light-colored beer so that my cupcakes would be golden brown. I can’t wait to try a darker-colored beer.
- Cream butter and brown sugar in a mixer.
- Add eggs one at a time, until mixed.
- Mix dry ingredients together. Pour in ¼ of the dry ingredients and mix. Then, pour in some of the beer and mix.
- Continue alternating until all ingredients are mixed in.
- Bake at 350° until a toothpick comes out clean. For mini cupcakes it took about 25 minutes. For the super large cupcakes, it took about 35 minutes. The batter makes about 5 giant cupcakes, so it will probably make about 8-12 regular cupcakes.
- Allow cake to cool and in the meantime, prepare your frosting ingredients. If you don’t let them cool, they will be too wet on the inside.
- Cream the butter and about a quarter of your sugar.
- Then, just as you did with the cake, alternatively add some beer and then sugar.If it seems to wet, then add more powdered sugar. If it is too dry, then add more beer.
- Crumble up some cooked bacon and toss it into the frosting. Mix it in.
Bacon Tie Instructions
They look like this before cooking:
As you can see, I cut a small slice and fold it to make an angle. Then, I do the same thing on the other side.
I use a small piece to cover, or patch up the middle. Then I wrap one short piece around the top to make the knot.
Use toothpicks to hold together.
The next step is to cover all of the bacon. COVER IT AS TIGHTLY AS POSSIBLE! You want to pat it down around the sides very well. I also found that using large enough pieces of aluminum foil that I can fold over the edge of the baking sheet helps hold the bacon down much better. So try to “anchor” or fold the aluminum foil over one side of the baking sheet.
Place baking sheet into oven, THEN turn oven on to 400°.
Once the oven reaches 400° turn the timer on and let the bacon cook for about 5-10 minutes. I only cooked mine for 5. Then, take it out and let it cool off until you can remove the foil to peek at the bacon. Reshape and add any bacon if holes start to form in your tie. Adjust toothpicks if you need. Then Pat down foil firmly and tightly and place back in oven.
Bake or another 15-20 minutes. Remove from oven. Remove toothpicks, because once the bacon is cooked they will be stuck. The toothpicks should be removed once it looks like the bacon is cooked enough to stop moving and shriveling up, but before it is near done.
Return to oven again for about 10 minutes, or until crispy and dark (but not burned). You may have to check more often the first time that you do this, just to see how the type of bacon cooks in your type of oven. Just remember to pat the foil down very tightly and fold it tightly over the side of the baking sheet before returning it back into the oven.
When bacon is done, place on paper towels to cool. Add to cupcakes and enjoy!