Bacon Beer and Cheese Cupcakes, yes, that’s right. I haven’t lost all of my marbles.
My friend Tina introduced a similar cupcake to these. She found this recipe on the cupcakeproject.com website. She brought these cupcakes to a savory tea party, and they were a hit. I know what you could be thinking, that’s a crazy combination. This bacon beer and cheese cupcakes are not too sweet, but the beer and the brown sugar combine with salty and savory bacon to take your cupcakes in a completely different level.
For this competition, one of our secret ingredients was Jarlsberg cheese. We combined this recipe with a darker beer than the original recipe. I thought that this combination was heavenly. If you make this recipe I would urge you to go with a darker beer, beers I would try would be something like Shinerbock, an Oktoberfest, or even a Marzen.
Bacon Beer and Cheese Cupcakes
Yes, you can make delicious cupcakes from bacon, beer, and cheese.
- 6 strips bacon
- 1/2 cup dark beer
- 4 1/2 tablespoons butter
- 1/4 cup grated Jarlsberg
- 1/4 cup grated sharp cheddar
- 1 cup dark brown sugar
- 1/4 cup sour cream plus 1/8 cup
- 1 egg
- 1 cup flour
- 1 1/4 teaspoons baking soda
- 4 ounces cream cheese room temperature
- 1/8 cup unsalted butter room temperature
- 2 cups powdered sugar
- Finely grated Jarlsberg, for garnish
- Grated sharp cheddar cheese, for garnish
- Chopped bacon, for garnish
Preheat oven to 350 degrees.
Cook bacon until crispy, then remove from oven and finely chop. Coat a mini muffin tin with non-stick spray. Heat beer and butter in a large saucepan on medium-high heat until butter is melted. Add Jarlsberg and cheddar. Remove from heat, and whisk in the sugar. In a separate bowl, whisk the sour cream with the egg.
Mix the sour cream mixture into the beer mixture. In a separate bowl, sift together the flour and baking soda. Fold flour mixture into the batter. Stir in 1/2 cup of finely chopped bacon. Fill cups in prepared tin almost full. Bake for 12 minutes, or until an inserted cake tester comes out clean.
Beat cream cheese and butter until creamy. Sift powder sugar in a sifter before slowly mixing in powdered sugar into the butter and cream cheese. Spread onto cooled cupcakes, then garnish with finely grated Jarlsberg and cheddar, and chopped bacon.