Cheddar Chive and Bacon Cupfakes with Avocado Frosting

By on May 21st, 2010 . Filed under: Blogs, Cupcake Ideas, Recipes .

For April Fool’s Day we posted Meatloaf Cupcakes with Mashed Potato Frosting.  I recently came across Willow Bird Baking and noticed a recipe for “cupfakes,” fake cupcakes!  Like the meatloaf cupcakes, they are edible cupcakes but they aren’t the traditional cupcake. Willow Bird Baking’s recipe is for Cheddar Chive and Bacon Cupfakes with Avocado Frosting.  I am tempted to try these savory cupcakes; although I wonder if they are still considered cupcakes if they are not really cake.  Below is the recipe from Willow Bird Baking.

Cheddar Chive and Bacon Cupfakes with Avocado Frosting


Recipe By:

-Jim N’ Nicks (cheddar biscuits, tweaked)
-Me, with various internet inspiration (avocado frosting)

Yields: 15-17 cupfakes

Cupfake Ingredients:
1 1/2 cups flour
1/4 – 1 cup sugar (depending on desired sweetness)
1 cup shredded sharp cheddar
3/4 cup whole milk
1 egg, beaten
4 tablespoons butter, softened
1 1/2 teaspoons baking powder
1/4 teaspoon vanilla
5 strips bacon, cooked and chopped, divided
1/2 sweet onion, chopped finely
2 tablespoons of fresh chives, chopped finely
2 tablespoons olive oil

Avocado Frosting Ingredients:
4 ripe avocados
4 ounces cream cheese
1 teaspoon lemon juice
salt and pepper to taste

Directions:

Cupfakes: Cook bacon on stovetop or in oven. I bake on a foil-lined baking sheet at 400 degrees for 15-20 minutes, and drain on paper towels. Crumble 4 strips into small bits, leaving one strip whole for garnish.

In the meantime, pour 2 tablespoons of olive oil into skillet over medium high heat. Add onion and cook until caramelized, stirring occasionally. Set aside.

Preheat oven to 400 degrees. In a large bowl, mix flour, sugar, cheese, milk, egg, butter, baking powder, vanilla, chives, caramelized onion, and bacon bits. Pour into a greased (or paper-lined) muffin pan. Bake for about 20 minutes. Allow to cool for a couple of minutes in pan, and then transfer to a cooling rack. Frost only when completely cool.

Avocado Frosting: Mash avocado flesh well in bowl with the back of a spoon or fork. I processed mine in a food processor to ensure extra smoothness. Add in lemon juice and cream cheese, and mix until you have a smooth, creamy consistency. Frost cupcakes with a big star tip (I use 1M). Garnish with pieces of bacon.

NOTE on storage: Store cupcakes in airtight container in fridge when frosted. Place avocado pits in container along with cupcakes to discourage browning (but don’t fret if the frosting browns — it’s just oxidized, and still quite edible and yummy). You may even want to half the recipe if you’re just making these for your family, since they almost certainly won’t maintain they’re beautiful green overnight. For taking them to coworkers or friends, I would make the cupcakes ahead of time and frost immediately before the event.

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5 Responses to Cheddar Chive and Bacon Cupfakes with Avocado Frosting

  1. kell

    cupcakes, thats such a cute name! also i like that they are still food and not just a fake-frosted thing…bc i know people who frost boxes as trick cakes!

  2. Julie @ Willow Bird Baking

    So glad you enjoyed the idea :) Could you link the recipe to my original post on the cupfakes? The link is here: http://willowbirdbaking.wordpress.com/2009/07/11/cheddar-chive-and-bacon-cupfakes-with-avocado-frosting/

    Thanks!

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    [...] All Things Cupcake has a scrumptious recipe for Cheddar Chive and Bacon Cupfakes with Avocado Frosting. My kids are going to be so excited to hear that we are having cupcakes for dinner. They’ll think I’m off my rocker. Hehe! They do look delicious, don’t they? Filed Under: Blog, DIY Tagged With: cupcakes [...]

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