Special equipment: two 12-count muffin tins and 24 paper cupcake liners
For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-count muffin tins with paper cupcake liners.
Combine the all-purpose flour, cake flour and baking soda in bowl; set aside. In a separate bowl, mix the sour cream, vanilla and eggs; set aside.
Heat the beer and butter in a saucepan over medium-high heat until the butter is just melted. Stir in the cheese, remove from the heat and whisk in the brown sugar. Slowly add the beer mixture to the egg mixture, stirring. Fold/gently stir in the dry mixture, then fold in the bacon.
Fill the muffin cups three-quarters full with the batter. Bake until an inserted toothpick comes out clean, 20 to 25 minutes. Let the cupcakes cool on a wire rack.
For the hollandaise sauce: In the container of a blender, combine the egg yolks, lemon juice, Worcestershire, vinegar and hot sauce. Cover and blend for about 5 seconds.
Put the clarified butter in a glass measuring cup. Heat in the microwave until completely melted and hot, about 1 minute. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream; it should thicken almost immediately. Fold in the chopped parsley once the sauce has thickened. Season with salt and pepper. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Top each cupcake with a fried egg and add some hollandaise. Serve warm.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Tregaye Fraser