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Wilbur's Cupcakes Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
16 Servings
$ /Serving
Print
Moderate Level
0 MIN Prep + Cook
16 Servings
$ /Serving

Wilbur's Cupcakes Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
16 Servings
$ /Serving

Ingredients

  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 4 slices bacon, cooked crisp and chopped
  • 1/4 cup plus 3 tablespoons divided butter, room temperature
  • 1 1/4 cup divided unsweetened dark cocoa powder
  • 1/3 cup milk
  • 2 teaspoon divided vanilla extract
  • 3 1/2 cups confectioners' sugar
  • 4 1/2" slices bacon cooked crisp and cut into pieces for garnish

Preparation

Chocolate Cupcakes

 

Preheat oven to 350º F.

 

Line a muffin pan with paper liners. In a large mixing bowl, whisk together flour, baking powder, baking soda, cocoa - divided and salt. Set aside.

 

In the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla - divided. Add the flour mixture alternately with the buttermilk; beat well after each addition. Fill the muffin cups 3/4 full.

 

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with Bacon Chocolate Frosting.

 

 

 

Bacon Chocolate Frosting:

 

In the bowl of a standing mixer, beat butter - divided and cocoa -divided together until combined. Add milk and vanilla. Beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary. Fold in chopped bacon. Frost chocolate cupcakes and top with a piece of crisp bacon for garnish.

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Preparation

Chocolate Cupcakes

 

Preheat oven to 350º F.

 

Line a muffin pan with paper liners. In a large mixing bowl, whisk together flour, baking powder, baking soda, cocoa - divided and salt. Set aside.

 

In the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla - divided. Add the flour mixture alternately with the buttermilk; beat well after each addition. Fill the muffin cups 3/4 full.

 

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with Bacon Chocolate Frosting.

 

 

 

Bacon Chocolate Frosting:

 

In the bowl of a standing mixer, beat butter - divided and cocoa -divided together until combined. Add milk and vanilla. Beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary. Fold in chopped bacon. Frost chocolate cupcakes and top with a piece of crisp bacon for garnish.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product