Bacon and cheese cupcakes - recipe

Ingredients

Recipe , Cheese , Muffins 2 , Bacon

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1

Preheat the oven to 180°C (160°C fan, gas mark 4) and line a cupcake tray with 12 paper cupcake cases.
2
Snip the bacon into pieces and fry until crispy then leave to cool. Keep aside a couple of pieces for your cupcake topping.

For this step you'll need:
- 75g Streaky bacon rasher(s) snipped
3
Place the flour, salt, mustard powder, cheddar and bacon in a mixing bowl.

For this step you'll need:
- 275g Self-raising white flour
- pinch Salt
- ½tsp Mustard powder English
- 100g Cheddar cheese grated
4
In a jug beat together the oil, buttermilk or yogurt, milk and egg then beat into the flour mixture until well mixed. Don’t worry if the mixture appears a bit lumpy.

For this step you'll need:
- 6 tbsp Sunflower oil
- 150ml Buttermilk or natural yoghurt
- 125ml Milk (whole)
- 1 Egg(s) (free range)
5

Divide the mixture between the paper cupcake cases and bake for 20-25 mins until golden and just firm to the touch. Allow to cool.
6
To decorate, mix the cream cheese with most of the grated cheddar and spread on top of the cakes. Sprinkle with the remaining grated cheddar and add a piece of crisp bacon. Store in the fridge for up to 2 days

For this step you'll need:
- 175g Cream cheese
- 100g Cheddar cheese grated

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