There’s a few things you need to know right up front about this recipe. First of all, those cupcakes are about all of one inch tall. When I was done with the pictures I realized that I should have put something next of them for scale, but since I didn’t you’ll just have to take my word for it. You make them in min-muffin pans, which means they are bite-sized little morsels. This is a dangerous, dangerous thing.
The second thing you need to know is that they are pretty much the best little appetizer I’ve ever made. The cupcake is a light little dough that has crumbled bacon and chopped herbs and scallions mixed in. You can use whatever herbs take your fancy…I went with thyme, parsley and a little sage.
The third thing you need to know is that the frosting is made with cream cheese. I got all elegant and piped it on with my handy pastry bag, but you could spread it on with a knife and it would be just as delicious. Garnish the frosting with a little bit of herb, or a little bit of bacon. (Guess which ones went faster in my house?)
The final thing is that they took about 15 minutes to put together, not counting the agonizing time I had to wait for them to bake and then cool. I have ZERO patience when it comes to waiting for bacon anything to be done.
That’s enough from me on this one. Go make ’em!!Print