Real Recipes From Real Home Cooks ®

bacon-bottomed red velvet cupcakes

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online. http://thefoodbitchblog.com/2013/04/15/bacon-bottomed-red-velvet-cupcakes/

yield 24 serving(s)
cook time 20 Min
method Bake

Ingredients For bacon-bottomed red velvet cupcakes

  • 1 box
    red velvet cake mix
  • 4
    eggs
  • 2/3 c
    butter, melted
  • 1 1/4 c
    water
  • 10 slice
    of cooked bacon, chopped
  • CREAM CHEESE FROSTING
  • 1 c
    butter, room temperature
  • 8 oz
    cream cheese, room temperature
  • 2-3 c
    confectioner’s sugar
  • 1 Tbsp
    vanilla extract

How To Make bacon-bottomed red velvet cupcakes

  • 1
    Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Prepare a cupcake pan with liners, adding a tablespoon of bacon crumbles to each cup. Set aside.
  • 2
    In a large mixing bowl, blend together on low eggs, butter, and water until moistened. Continue to beat on medium for two minutes. Pour into cupcake tin, filling each 2/3 full. Bake for 18-20 minutes, until a cake tester comes out clean. Let cool on a wire rack.
  • 3
    In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
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