If you don’t have a sweet tooth, these are the cupcakes for you.
I’m usually a savoury snack person so I absolutely love these. The combination of the bacon, cheese and chives within the cupcakes is perfect, and the cream cheese ‘frosting’ on the top gives the ideal finish. (And I even used a piping bag!)
If you don’t like bacon then you could subsitute different savoury flavours instead. Perhaps triple cheese, or add finely chopped sun-dried tomatoes, sweetcorn kernels or even capsicum (bell pepper).
I got the idea for these from a recipe that I saw in the June 2014 issue of Better Homes and Garden magazine (the Australian version).
Ingredients – makes 12-14:
150g/5 oz bacon, diced
1 and 1/2 cups self raising flour
- 1/3 cup grated cheese (I used Tasty, which is like cheddar)
- 1 tbsp finely chopped fresh chives, plus extra for decoration
- pinch of salt, to season
- a little black pepper, to season
- 1/3 cup olive oil (a light flavoured one will work best)
- 1 cup milk, plus 2 tbsp extra for the ‘frosting’
- 2 eggs
- 250g/9 oz cream cheese, softened
- Heat your oven to 180C/160C fan forced/350F.
- Line 12 holes of a muffin pan with cupcake papers. (If you have small fancy papers like mine then you can probably get 14 cupcakes.)
- Put a small non-stick frying pan over a medium-high heat and cook your bacon. (Don’t make it too crispy.) Once cooked, set it aside to cool for a couple of minutes. Reserve some bacon pieces for decorating the tops of your cupcakes.
- Put the flour, grated cheese, chopped chives, salt and pepper into a medium bowl. Add the cooled bacon and stir to mix the ingredients together.
- Put the oil, 1 cup milk and the eggs into a jug and whisk together with a fork until combined.
- Add the liquid from the jug to the ingredients in the bowl and mix until just combined. Don’t mix too much or your cupcakes will be tough.
- Divide the batter between your cupcake papers.
- Bake for 18-20 minutes or until the cupcakes are just starting to turn golden.
- Remove from the oven and transfer to a wire rack to cool completely.
- Once the cupcakes have cooled, beat the softened cream cheese until smooth and then beat in the 2 tbsp of milk. Pipe (or spread) the ‘frosting’ onto your cupcakes and decorate with your reserved bacon and chive pieces.
- Serve and enjoy!