Cornbread cupcakes with bacon and date buttercream frosting

ImageAfter yesterdays corndogs I had a lot of batter left over so I decided to make cupcakes. The batter has a more savoury taste than your average cupcake mix which is usually much sweeter. When it’s cooked it has a lovely yellow colour. I made the icing with grilled bacon and date to compliment the already savoury bun. 

The Ingredients:

For the batter:
250g flour
250g caster sugar
1 tsp baking powder
1 tin of sweetcorn
100g cream
4 eggs
250g unsalted butter

For the icing
200g unsalted butter
400g icing sugar
2 bacon rasher
1 de-stoned date
1 tsp castor sugar

Drain sweetcorn and heat up in a frying pan. Once soft add the cream. Once cream starts to foam or bubble take it off the heat. Blitz corn in a food processor. Pass through a sieve to remove any of the skin and to ensure a creamy smooth texture. Melt butter in a pan to create a beurre noisette. Sift flour into a large bowl. Add sugar. Whisk up the 4 eggs and add. Pour in the beurre noisette and keep whisking until everything is glossy and smooth. Pour into cupcake tin lined with cases. Bake for 18 to 20 mins at 180C. For the icing, make sure butter is room temperature soft. Grill rashers and date until browned and crisp. Cut off rind and the top crispy part of rasher. Save the main body of the rasher for the Chef, Wink! Place the cut bits and the date with a 1 tsp of caster sugar into a food processor and blitz. Put butter into a mixer and mix on a medium speed until the colour starts to whiten. Now sift in icing sugar and mix on a high speed until you have a smooth icing cream. Add in bacon and date dust and mix in evenly. Pipe cream on to buns. And please, please try and have just one with a cup of tea. If you have more than one, thats cool it just means you’ll be one step closer to a taste explosion. Enjoy.

2 thoughts on “Cornbread cupcakes with bacon and date buttercream frosting

  1. Pingback: Chilli con carne | Married with Cauldron

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