Adventures in baking, that is.
But first. Sometimes, there's only one thing you need at the end of a long week.
Okay...maybe two things.
After enjoying some Murphy-Goode pinot noir and a couple pieces of Lazaros - my favorite delivery pizza in the city! They do some crazy magic that makes the crust juuuuust right, the sauce is sweet but not too sweet...I love it! - I got down to business.
REAL business. The key ingredient in Friday night's baking adventures was...
Yeah, I went there. I made bacon chocolate cupcakes with homemade caramel buttercream icing. I used Scrumptious Photography's recipe - no adaptations at all. Except that I made a half batch, which should have yielded 12 cupcakes rather than 24...but it actually ended up yielding 16.
I started with the cupcakes. Melt together your chocolate and butter. I used the metal bowl of my mixer as a double boiler:
Stir in your sugar:
While the chocolate cools, whisk together your dry ingredients and chop your super-crispy bacon.
After adding your eggs, one at a time, to the chocolate, it's time to stir in the dry.
And then your secret ingredient - fold in most of the chopped bacon. I say "most" because I decided to reserve a bit to use as topping/decoration for the cupcakes...couldn't tell you how much.
Once it's all just incorporated, fill cupcake liners about 2/3 of the way full. Bake at 350 degrees for 20-25 minutes.
While the cupcakes are baking, start the icing. By, you know, MAKING YOUR OWN CARAMEL.
I MADE MY OWN CARAMEL, BITCHES! Honestly, I think you'd do just fine using store-bought caramel topping, but making your own is surprisingly easy. And then you get to say "I MADE MY OWN CARAMEL BITCHES!"
This is what FOUR STICKS of butter looks like beaten in with eggwhites and sugar.
And then it's time to switch to your paddle attachment to blend in your HOMEMADE CARAMEL!
MAN, this frosting is delicious. I mean, wow.
Now, my decorating skillz are...shall we say...amateur. But for having never made cupcakes before? Ever? Let alone making them from scratch and making the icing from scratch and using an icing tip for the first time in my life?
I can deal.
Thank goodness Stephanie and I had a running date this morning. I only ate a couple bites of cupcake, but way more than my fair share of frosting and batter while I baked :) We braved the Kelly Drive/West River Drive/Art Museum loop, despite yesterday's insane flooding, and covered 8 miles in about 1:25.
Busy day - time to go get my haircut, hang with some great bloggy friends for a fun event at Sabrina's, and then out to the 'burbs for a "Diaper BBQ." Some of my bacon cupcakes might make the trip out with me...