Recipe courtesy of Aaron McCargo Jr.
Bacony Breakfast Cupcake
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- Level: Easy
- Total: 42 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 17 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 209
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 38 mg
- Sodium
- 221 mg
- Level: Easy
- Total: 42 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 17 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 209
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 38 mg
- Sodium
- 221 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F. Prepare a cupcake pan with canola oil spray.
- Prepare a broiler pan and place the bacon on the pan. Cook until well crisped, about 6 minutes. Remove from the oven and reserve 1 tablespoon bacon drippings.
- Reduce the heat to 350 degrees F. Mix the chives into the pancake batter and pour into the cupcake tins so that they are 3/4 full. Bake for 12 minutes.
- Meanwhile, in a medium bowl, add the mascarpone, confectioners' sugar, maple syrup and the reserved bacon drippings. Stir well to combine and set aside. Crumble the cooked bacon and set aside.
- Remove the cupcakes from the oven and let cool on a cooling rack, about 10 minutes. Frost each cupcake with the bacon icing and sprinkle with the crumbled bacon.
