Bacon Cupcakes
June 21, 2011
Oh, man! I know it’s been a while since I’ve posted. I guess I’ve just been out there enjoying bacon too much to update my blog. I hope to remedy that, as I’ve bought a four-pound package of bacon at Costco, and I’m looking to experiment!
First up is the Bacon Cupcake. You’ll see why I call it that soon. The essence of it is a bacon-wrapped beef patty loaded with your choice of toppings.
First, line a cupcake pan with strips of bacon sufficient to cover the bottom of the cup and long enough to fold over and make the casing. Add a mini-beaf patty.
Add your choice of toppings. In this one, I’ve added a sliced mushroom, red onions and a heap of shredded cheddar. (I forgot to add the dill pickle slice. Oh, well.)
Wrap it up and bake it! For mine, I baked it at 400 degrees for about 20 minutes.
There’s no need to grease the pan or anything like that. The meatcake should slide right out.
Ta-da!
Variations:
The beauty of the Bacon Cupcake is the seemingly infinite ways you can customize it. Just about any meat and topping combination could work. I’d love to try the next one with a scallop instead of beef. What you wrap inside the bacon is only limited by your imagination: jalapenos, spicy horseradish, velveeta, salmon…And since most cupcake pans have twelve spots, you can try a bunch of different ideas at once.
This recipe can also be adapted for the grill quite easily. Just make sure your bacon is weaved well enough to hold all the innards in place as it’s cooked.
