If you follow me on Twitter, @jackiefree, then you know I like to talk about food. That's how I found out about CupcakeCamp San Francisco. Yep, a venue started by geeky internet-types who also have an interest in food, sharing their homemade cupcakes and entering them to be judged by professional cupcake eaters!
I scoured the internet looking for savory cupcakes, as an alternative to the standard sweet ones, but found hardly any recipes. So, I set off on creating my own. I found one recipe for a cake, Cake Salé aux Cheddar, Fromage de Chèvre et Coriandre, and decided to adapt a cupcake recipe from it.
My recipe won Best-In-Show for Best Breakfast-Inspired Cupcake at CupcakeCamp SF 2009!!
Below is the video I made with complete step-by-step baking instructions. Enjoy and let me know what you think! :)
Gruyere, Mushroom and Bacon Cupcakes with Cream Cheese Frosting, Gruyere Crisps and Crumbled Bacon
- 1 ¾ cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 large eggs, at room temperature
- 1/3 cup buttermilk, at room temperature
- 1/3 cup extra-virgin olive oil
- 5 ounces coarsely grated gruyere cheese
- 1/2 cup sliced, sauteed mushrooms
- 4 slices of crispy, crumbled bacon
Yields: 24 mini cupcakes
Put the flour, baking powder, salt, and pepper in a large mixing bowl and whisk the ingredients together to combine. Crack the eggs into another mixing bowl; whisk for about 1 minute, until they're foamy and blended. Whisk in the buttermilk and olive oil.
Pour the wet ingredients over the dry ingredients. Using a sturdy rubber spatula or a wooden spoon, gently mix until the dry ingredients are moistened and the dough comes together. Stir in the cheese and mushrooms. Add crumbled bacon. Mix until fully incorporated. You'll have a thick dough. Turn the dough by the spoonful into 2 mini muffin pans lined with cupcake liners. You can fill the liners either 2/3 full or up to the top.
Slide the mini cupcake pans into a 350F-preheated oven and bake for 15-18 minutes. Remove pans from the oven and let cool.
- 1 8-ounce package of cream cheese
- 1 tablespoon of buttermilk
- 1 tablespoon of powdered sugar
- 4 strips of crispy bacon
- 3 ounces of grated Parmesan or Gruyere cheese
Place the cream cheese, buttermilk and powderd sugar into a large mixing bowl. Beat on medium speed until smooth and creamy.
Crumble the crispy bacon into small bits. Set aside. Place spoonfuls of the grated cheese onto a baking sheet lined with parchment paper that's been sprayed with cooking spray. The distance between mounds is not important, as the cheese will spread while cooking. Place into a 400F-preheated oven for 8 minutes. If you notice the edges beginning to turn golden in color, remove immediately. Pat the crisps with paper towels to remove excess oil. After letting the crisps cool, break off irregular sections. Reserve as garnish.
Spoon the frosting into a thick ziploc bag, gently pressing the air out and sealing the opening. Snip a small corner from the bag; this will be the hole you pipe frosting out of. Pipe the frosting in a circular motion around the tops of each cupcake, starting about 1/4" above the cupcake liner. Gently, yet firmly, insert a cheese crisp, vertically into the center of the cupcake. Sprinkle with bacon crumbles.
When cupcakes are completely cooled, they can be stored in an airtight container for 2 days.