Cinnamon Swirl Sour Cream Maple Cream Cheese Strawberry And Bacon Breakfast Cupcake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
• In a medium bowl, sift together the flours, baking powder and salt, and set aside. In a mixing bowl, cream the butter and sugar on medium-high speed until light and fluffy using an electric hand mixer. Add the eggs, one at a time, beating until just incorporated. Beat in the vanilla. Reduce the mixing speed to low. Add the flour mixture in three batches, alternating with the milk. Beat until combined.
• Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
• For the filling: In a medium bowl, combine 1/4 cup water and the gelatin, then set aside. Cut up the whole strawberries into small pieces, and set aside in a small bowl. Using a food processor, puree the strawberries and pour into a medium saucepan. Add the sugar and lemon juice to the sauce pan. Cook over medium-high heat until it begins to bubble, stirring constantly. Let the mixture boil for 2 minutes. Pour the hot mixture into the bowl with the water and unflavored gelatin. Stir together until incorporated. Add in the cut strawberries. Put in the refrigerator until the mixture has thickened, 2 hours.
• For the frosting: Beat the butter and cream cheese until light and creamy. Add in the vanilla. Add in the powdered sugar, 1 cup at a time. Add milk as needed if the frosting is too thick. Place the frosting into a piping bag fitted with a large star tip.
• Once the cupcakes have cooled, pull out the centers with a cupcake corer. Fill with strawberry compote filling. Pipe the frosting onto each cupcake. Place some strawberry compote on top for garnish.

Steps:

• Preheat the oven to 325°F Line a mini cupcake or muffin pan with 24 mini cupcake liners or a regular-size cupcake or muffin pan with 9 cupcake liners.
• Sift the flour, baking powder, baking soda, and salt into a medium-size bowl. Set the bowl aside.
• In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 5 minutes. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to lowest speed, and add the flour mixture and sour cream, alternating between the 2, beginning and ending with the flour.
• Mix the cinnamon and brown sugar together in a small bowl and fold by hand into the batter. Do not fully mix into the batter,it should be swirled inches.
• Fill 24 mini cupcake liners 1/2-full with batter and bake for 30 minutes or fill 9 regular-size cupcake liners 3/4-full with batter and bake for 32 minutes, or until golden and baked through. Cool the cupcakes completely.
• MAPLE CREAM CHEESE FROSTING:.
• Whip the cream cheese and maple butter in the bowl of the electric mixer fitted with a whisk attachment until fully incorporated. Fold in by hand, the jelly and fresh strawberries. Put the frosting into a pastry bag and cut 1/2-inch off the tip.
• Yield: approximately 2 3/4 cups.
• MAPLE-GLAZED TURKEY BACON:.
• Cook the bacon on the stove top in 2 nonstick skillet coated with olive oil spray, over medium heat, turning once, making sure the bacon is fully cooked. Turn the heat down and divide the maple syrup between the 2 skillets, drizzle the syrup over the bacon. Continue to cook, turning the bacon often, watching closely that the syrup does not burn. You want the bacon to be coated with the syrup and caramelized, but not soggy. Let cool.
• Yield: approximately 2 cups.
• TO ASSEMBLE:.
• Generously frost the top of each cupcake with the MAPLE CREAM CHEESE mixture. Chop the MAPLE-GLAZED TURKEY BACON into a fine dice and divide evenly among the cupcakes, sprinkling over the frosting. Sprinkle the maple sugar on top of the bacon to resemble "sand".