Bacon Breakfast Cupcake

Total Time:
1 hr 5 min
20 min
15 min
30 min

24 cupcakes

  • Cupcakes:
  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 2 1/2 teaspoons baking soda
  • 3/4 cup sour cream
  • 1 tablespoon vanilla
  • 2 eggs
  • 1 cup beer
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup shredded sharp Cheddar
  • 2 cups light brown sugar
  • 1 cup chopped cooked bacon (no bacon bits)
  • Hollandaise Sauce:
  • 6 egg yolks
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon vinegar
  • 1 teaspoon hot sauce, such as Tabasco
  • 1 cup clarified butter
  • 1/3 cup chopped fresh parsley
  • Kosher salt and freshly cracked pepper
  • 2 dozen fried eggs, for topping the cupcakes
  • 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.

  • Special equipment: two 12-count muffin tins and 24 paper cupcake liners

  • Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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    This recipe is featured in:

    The Kitchen