Whether you love breakfast or dinner or bacon on dessert or not, there’s one that’s for sure: Lindsay & her husband, Taylor of Love & Olive Oil are super talented bloggers. I’m thrilled to have had the opportunity to meet them last year at Food Blog Forum in Orlando, and I’m so excited to see them both again this year!
Lindsay wrote her first cookbook, Cookie Dough Lover’s Cookbook last June and this February, her and her husband just released a second cookbook, Breakfast for Dinner. Pure genius. Everyone loves breakfast for dinner and they have created over 100 classic breakfast recipes with a twist that you can have for dinner – or any time of the day!
I had the pleasure of helping Lindsay & Taylor recipe test while they were writing this book. I was blown away with the recipes I was testing. My favorite was the loco moco, which is based off a classic Hawaiian dish. They infused the sticky rice with coconut. We could’ve just ate the rice itself. I also tested the Italian stuffed French toast and a couple other dishes. It was so much fun :) thank you Lindsay & Taylor for giving me this opportunity to help you out!
I made the maple bacon cupcakes because it was one of the recipes that was just calling my name. Candied bacon topping, maple flavored cake & chocolate buttercream frosting? I may or may not have had this for breakfast AND dinner one day. I will never tell…I can tell you that this book is LOADED with amazing & creative recipes such as this maple bacon cupcake recipe (where you can grab below).
They surprised me with a signed copy of the book :) AND what’s even cooler is that my name appears in the “thank you” page in the back of the book, along with the other recipe taste testers. That was super fun to see. I didn’t know they were going to do that!!
Bacon jam..I mean, how could I say no?
I can break in my new bundt pan from Rachel with this banana bread bundt cake!
Parmesan beignets – need I say more?
I was sent a signed copy of this book from Lindsay & Taylor, but I had also pre-ordered a copy myself, and then I was sent a review copy from their publisher, Quirk Books, so I have three copies. I don’t need three copies so I’m giving two away!
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1/4 cup pure maple syrup
1/2 tsp. vanilla extract
1/3 cup buttermilk
For the chocolate buttercream:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup cocoa powder, sifted
2 1/2 cups confectioners' sugar, sifted
2 tbsp. maple syrup
1/8 tsp. maple extract (optional)
2 tbsp. heavy cream, more or less as needed
For candied bacon topping:
3 tbsp. light brown sugar, packed
1 tsp. cocoa powder
4 strips bacon
Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown for 2 minutes until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in maple syrup and vanilla extract.
Slowly mix in the dry ingredients, a little at a time, until well-incorporated. Beat in buttermilk on low speed until just incorporated.
Fill cupcake liners with a scant 1/4 cup of batter (cups should be just under 2/3 full). Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a cooking rack; when pan is cool enough to handle, place cupcakes on rack to cool completely.
While the cupcakes are cooling, heat oven to 375 degrees. Line a baking sheet with aluminum foil; set an ovenproof wire baking rack on top of the foil and lightly grease with cooking spray.
In a shallow dish, whisk together brown sugar and cocoa powder until evenly distributed. Press bacon into sugar mixture to coat, shaking off excess.
Arrange bacon on prepared rack, leaving plenty of space between slices. Bake for 30-40 minutes, flipping every 10 minutes, until bacon is browned and crisp. Remove from oven and let cool completely before breaking/chopping into small pieces.
While bacon is cooking, prepare buttercream. Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium high speed for 1 to 2 minutes, or until fluffy. Add cocoa powder and beat until smooth. Slowly beat in confectioners' sugar, 1/2 cup at a time, until mixture is smooth. Beat in maple syrup and maple extract (if using). Add cream as needed and beat on medium high speed until light and fluffy, 2 to 3 minutes.
Generously spread or pipe frosting onto cooled cupcakes. Arrange candied bacon pieces on top of the frosted cupcakes.
Store in an airtight container for up to 3 days.
Recipe Type: Dessert, Cupcakes
Source: Recipe reprinted with permission, Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth (Quirk Books, 2013)
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