Mini Bacon Herb Cupcakes with Cream Cheese Frosting
1 1/2 cups sour cream
1/2 cup cooked, finely crumbled bacon
1/2 cup melted butter
1/4 cup finely chopped assorted fresh herbs
2 green onions, chopped
1/2 teaspoon pepper
2 cups self-rising flour
6 ounces cream cheese, softened (the whipped variety works really well)
Garnishes: assorted fresh herbs, cooked and crumbled bacon
1. Preheat oven to 375°. Stir together first 6 ingredients. Stir in flour until blended. (Mixture will be thick.) Spoon batter into lightly greased miniature muffin pans, filling completely full.
2. Bake at 375° for 20 minutes or until golden brown. Remove cupcakes from pans to a wire rack, and cool completely (about 30 minutes). Spread or pipe tops of cupcakes with cream cheese. Garnish, if desired.
Recipe adapted slightly from My Recipes