Side Pannel
Beer for Breakfast Cupcakes
- Prep Time:
- Cooking Time:
- Serves: 12 standard size cupcakes, 24 mini cupcakes, or one 9 inch cake round
Beer for Breakfast Cupcakes
- Recipe Submitted by Cool Whip on 09/06/2014
Category: Cakes, Breakfast, Eggs
Ingredients List
- 1 package PubCakes Cake Mix - Vanilla Ale Flavor [you can try subbing another cake mix, but they won't taste as good ;) ]
- 1/2 cup AleSmith Wee Heavy (or similar Scotch Ale)
- 1/2 cup unsalted butter (melted)
- 1 large egg
- 1/2 cup bacon (cooked and chopped - plus more for topping)
- Maple Cream Cheese Frosting
- 1 cup unsalted butter (room temperature)
- 1/2 cup cream cheese
- 1/3 cup maple syrup
- 2 cups powdered sugar
Directions
Cupcakes
1. Preheat oven to 350ºF, and place cupcake liners in muffin pan (12 regular size or 24 mini). In a small bowl, combine melted butter and beer, mix well.
2. In a large bowl, beat egg. Slowly add the beer and butter mixture. Add the cake mix then the crumbled bacon, and mix until combined.
3. Fill cupcake liners 3/4 full - I used a 1/4 cup measuring cup (and a lightsaber chopstick... you know, use what you”™ve got). Bake for 16 to 20 minutes.
4. Cupcakes are done when an inserted toothpick comes out clean.
5. Remove from pan, cool to room temperature, frost with maple cream cheese frosting.
Frosting
1. Place room temperature butter and cream cheese in a mixing bowl. Beat until smooth... if you couldn”™t tell from the pictures, this is a bit of a workout.
2. Add powdered sugar and maple syrup.
3. Continue to whip until the mixture slightly lightens in color and gets a bit fluffy.
4. To frost the cooled cupcakes, pour the frosting into a freezer bag and snip off the corner.
Finally top the cupcakes with more bacon crumbles (this is what makes them pretty).
1. Preheat oven to 350ºF, and place cupcake liners in muffin pan (12 regular size or 24 mini). In a small bowl, combine melted butter and beer, mix well.
2. In a large bowl, beat egg. Slowly add the beer and butter mixture. Add the cake mix then the crumbled bacon, and mix until combined.
3. Fill cupcake liners 3/4 full - I used a 1/4 cup measuring cup (and a lightsaber chopstick... you know, use what you”™ve got). Bake for 16 to 20 minutes.
4. Cupcakes are done when an inserted toothpick comes out clean.
5. Remove from pan, cool to room temperature, frost with maple cream cheese frosting.
Frosting
1. Place room temperature butter and cream cheese in a mixing bowl. Beat until smooth... if you couldn”™t tell from the pictures, this is a bit of a workout.
2. Add powdered sugar and maple syrup.
3. Continue to whip until the mixture slightly lightens in color and gets a bit fluffy.
4. To frost the cooled cupcakes, pour the frosting into a freezer bag and snip off the corner.
Finally top the cupcakes with more bacon crumbles (this is what makes them pretty).
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