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Bacon & Cheese Cupcakes

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About the bake

These cute little savoury muffins are fantastic served for brunch or will brighten up your summer picnic.

50Total Time
25Prep Time
25Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 4) and line a cupcake tray with 12 paper cupcake cases.

  2. Step 2:

    Snip the bacon into pieces and fry until crispy then leave to cool. Keep aside a couple of pieces for your cupcake topping.

  3. Step 3:

    Place the flour, salt, mustard powder, cheddar and bacon in a mixing bowl.

  4. Step 4:

    In a jug beat together the oil, buttermilk or yogurt, milk and egg then beat into the flour mixture until well mixed. Don't worry if the mixture appears a bit lumpy.

  5. Step 5:

    Divide the mixture between the paper cupcake cases and bake for 20-25 mins until golden and just firm to the touch. Allow to cool.

  6. Step 6:

    To decorate, mix the cream cheese with most of the grated cheddar and pipe on top of the cakes. Finish with a piece of crisp bacon on top. Store in the fridge for up to 2 days

Ingredients

  • For the muffins

    • 75g Streaky bacon rasher(s) (snipped)
    • 275g Self-raising white flour
    • 1pinch Salt
    • 0.5 tsp Mustard powder (english)
    • 100g Cheddar cheese (grated)
    • 6 tbsp Sunflower oil
    • 150ml Buttermilk (or natural yoghurt)
    • 125ml Milk (whole)
    • 1 Egg(s) (free range)
  • For the topping

    • 175g Cream cheese
    • 100g Cheddar cheese (grated)

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