Bacon and cheese cupcakes - recipe

Bacon and cheese cupcakes

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For the muffins

For the topping

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  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 4) and line a cupcake tray with 12 paper cupcake cases.

  2. 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. 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. 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. 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. 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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