bacon-bottomed red velvet cupcakes
Obtained online. http://thefoodbitchblog.com/2013/04/15/bacon-bottomed-red-velvet-cupcakes/
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yield
24 serving(s)
cook time
20 Min
method
Bake
Ingredients For bacon-bottomed red velvet cupcakes
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1 boxred velvet cake mix
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4eggs
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2/3 cbutter, melted
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1 1/4 cwater
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10 sliceof cooked bacon, chopped
- CREAM CHEESE FROSTING
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1 cbutter, room temperature
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8 ozcream cheese, room temperature
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2-3 cconfectioner’s sugar
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1 Tbspvanilla extract
How To Make bacon-bottomed red velvet cupcakes
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1Preheat 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.
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2In 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.
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3In 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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