Bacony Breakfast Cupcake
- Canola oil spray
- 6 thick-cut slices good quality bacon
- 3 tablespoons chopped fresh chives
- 4 cups prepared pancake batter
- 8 ounces mascarpone
- 1 cup confectioners' sugar
- 2 tablespoons maple syrup
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.
Recipe courtesy of Aaron McCargo Jr.