Bacon Cornbread Cupcakes with Honey Butter
- Level: Easy
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 356
- Total Fat
- 21
- Saturated Fat
- 9
- Carbohydrates
- 34
- Dietary Fiber
- 1
- Sugar
- 16
- Protein
- 8
- Cholesterol
- 93
- Sodium
- 382
- Total: 1 hr 15 min (includes cooling time)
- Active: 25 min
Ingredients
12 slices thick-cut bacon
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
Kosher salt
2 extra-large eggs plus one extra-large egg yolk
1 cup buttermilk, at room temperature, plus more as needed
4 tablespoons honey
1 stick (8 tablespoons) unsalted butter, at room temperature
Directions
Special equipment:
a pastry bag fitted with a large closed-star tip- Preheat the oven to 375 degrees F. Put the bacon in a cold pan over medium-high heat, flipping three-quarters of the way through cooking, until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate and reserve the fat.
- Grease a 12-cup muffin tin with some of the reserved fat and set aside. In a big bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and some salt.
- In a medium bowl, whisk the eggs, buttermilk and 2 tablespoons of the reserved bacon fat to a uniform color.
- Chop 10 slices of the bacon coarsely into roughly 1/4-inch pieces. Finely chop the remaining 2 slices and set aside.
- Quickly but gently fold the liquid mixture into the dry mixture. (It should be a loose batter, not a dough. If not, add just a tad more buttermilk or even some cream.) Then, fold in the coarsely chopped bacon.
- Divide the batter among the muffin cups in the prepared tin and bake until the tops are golden and a toothpick comes out somewhat clean, 15 to 18 minutes. Let cool for 7 minutes, then turn them out upside-down so they develop a nice thin crust on the baked edge. Cool to just warm or room temperature before frosting, another 7 to 10 minutes.
- Beat the honey, butter and a pinch of salt together with a hand mixer or in the bowl of a stand mixer until light and fluffy. Transfer to a pastry bag fitted with a large closed-star tip and pipe a generous tablespoon on the tops of each of the cupcakes. Serve.