Post by Loupy on Jun 6, 2012 22:54:54 GMT -7
Bacon-Herb Cupcakes
From: www.Myrecipes.com
Try these as a perfect companion to a cocktail. Test Kitchen Specialist Marian Cooper Cairns likes to use a combination of parsley, thyme, and oregano, but sage, rosemary, basil, and chives will work just as well. Using a small cookie dough scoop for the batter gives the baked cupcakes a pretty round top.
YIELD: Makes about 32
TOTAL: 1 HOURS, 21 MINUTES
COURSE:Appetizers, Breakfast/Brunch
Ingredients:
1 1/2 cups sour cream
1/2 cup cooked, finely crumbled bacon
1/2 cup melted butter
1/4 cup finely chopped assorted fresh herbs
2 green onions, chopped
1/2 teaspoon pepper
2 cups self-rising flour
6 ounces cream cheese, softened
Garnishes: assorted fresh herbs, cooked and crumbled bacon
Preparation
Preheat oven to 375°.
Stir together first 6 ingredients.
Stir in flour until blended. (Mixture will be thick.)
Spoon batter into lightly greased miniature muffin pans, filling completely full.
Bake at 375° for 26 to 28 minutes or until golden brown.
Remove cupcakes from pans to a wire rack, and cool completely (about 30 minutes).
Spread or pipe tops of cupcakes with cream cheese.
Garnish, if desired.
Southern Living
MARCH 2011
From: www.Myrecipes.com
Try these as a perfect companion to a cocktail. Test Kitchen Specialist Marian Cooper Cairns likes to use a combination of parsley, thyme, and oregano, but sage, rosemary, basil, and chives will work just as well. Using a small cookie dough scoop for the batter gives the baked cupcakes a pretty round top.
YIELD: Makes about 32
TOTAL: 1 HOURS, 21 MINUTES
COURSE:Appetizers, Breakfast/Brunch
Ingredients:
1 1/2 cups sour cream
1/2 cup cooked, finely crumbled bacon
1/2 cup melted butter
1/4 cup finely chopped assorted fresh herbs
2 green onions, chopped
1/2 teaspoon pepper
2 cups self-rising flour
6 ounces cream cheese, softened
Garnishes: assorted fresh herbs, cooked and crumbled bacon
Preparation
Preheat oven to 375°.
Stir together first 6 ingredients.
Stir in flour until blended. (Mixture will be thick.)
Spoon batter into lightly greased miniature muffin pans, filling completely full.
Bake at 375° for 26 to 28 minutes or until golden brown.
Remove cupcakes from pans to a wire rack, and cool completely (about 30 minutes).
Spread or pipe tops of cupcakes with cream cheese.
Garnish, if desired.
Southern Living
MARCH 2011
