Bacon Hazelnut Cupcakes with Butter cream and Caramel Sauce
Ingredients
1/2 cup buttermilk, at room temperature
2 eggs, at room temperature
1 teaspoon (5 ml)vanilla extract
1 1/2 cups (180 grams) cake flour
3/4 cup (150 grams) sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, cut into 8 pieces and at room temperature
1/4 cup toasted and skinned hazelnuts, roughly chopped (spread on a baking sheet and bake at 350 for 10 minutes, skins will rub off)
6 slices candied bacon, 3 slices finely chopped (remaining 3 for garnish), do not add pepper
Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
In a medium bowl, whisk the buttermilk, eggs, and vanilla until combined; set aside.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. With the mixer on low, add the butter pieces, one at a time, then increase mixer speed to medium low. Once the butter is fully incorporated, increase speed to medium and beat until well combined (about 30 seconds).
Reduce mixer speed to low and add half of the buttermilk mixture. Mix until just combined, then increase speed to medium high for about 30 seconds. Repeat with the remaining buttermilk mixture. Batter should be fully incorporated with some small lumps; do not over mix. Fold in the hazelnuts and chopped bacon.
Fill each cupcake liner with three tablespoons of batter. Sprinkle each one with maple crystals (optional). Bake for 18 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out with a crumb or two clinging to it.
Transfer to a wire cooling rack and allow to cool completely before frosting.
Amaretto Maple Butter cream
Makes about 24 ounces
Ingredients
1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
1 pound (about 4 cups or 500 grams) confectioners’ sugar
1/2 teaspoon vanilla extract
1/3 cup maple syrup
1 tablespoon (15 ml) amaretto
1 tablespoon (15 ml) heavy cream
Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in half of the sugar until combined. Stir in the vanilla and syrup. Beat in the remaining sugar. Add the heavy cream and amaretto, whisk on high for 6 minutes.
Bourbon Caramel Sauce
Ingredients
1 cup sugar
1/4 cup water
1/2 cup heavy cream
1 tablespoon corn syrup (or agave syrup)
2 tablespoons unsalted butter
1 teaspoon sea salt, crushed
3 tablespoons (45 ml) bourbon
Place the sugar, water, and corn syrup in a small saucepan, stirring to combine. Without stirring, bring to a boil over high heat, swirling the ingredients in the pan occasionally. Continue boiling until the mixture reaches an amber color. Remove from heat and very carefully (the mixture will quickly expand and sputter) add the cream in a slow steady stream, being sure to stir constantly. Once combined, add the butter and salt, and continue stirring until both are completely melted and combined. Stir in the bourbon until combined. Return the caramel to a boil, reduce heat to medium, and cook for 1 minute. Cool to room temperature before using.
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