Bacon Blueberry and Maple Cupcake

Image from The Copper Hen Instagram

Today calls for some serious foodie play. Usually by this time in the week the baking triumphs of the weekend have run out – the cookie jar is empty and everyone is looking a little forlorn. So to bring joy back to our home I am going to try my version of this fabulous looking cupcake which appeared many moons ago on The Copper Hen’s Instagram account. My man and I visited this place last year and developed a major crush on their food vision. I even love the name- The Copper Hen Cakery and Kitchen. You can read my previous blog post about our visit here.

So I am going to gather some maple syrup, some blueberries, bacon and the best baking ingredients and create this little number. Yum.

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SOS – Dairy Free

I have been enjoying reading a range of new and old cookbooks again. For ideas and inspiration as the weather changes and the seasons bring new produce and appetites into our home. I have enjoyed preparing soup again – a great lunch stand by, after school snack or  quick dinner served with bread and cheese.


But I have a question for you, please. I have a friend living and working overseas and access to dairy products is extremely limited and very expensive. So…I am looking for simple, family friendly meals and baking ideas that use little or no dairy. Please leave your suggestions and links in the comment section. Look forward to hearing from you…..and here is one that you might enjoy – it substitutes butter for polyunsaturated spread.


Makes
30

Ingredients

  • 2/3 cup polyunsaturated spread
  • 2 teaspoons vanilla extract
  • 1 cup caster sugar
  • 1 1/2 cups self-raising flour
  • 1 egg
  • coloured sprinkles, to decorate
  • Icing

  • 2/3 cup polyunsaturated spread
  • 2 1/2 cups icing sugar mixture
  • 1 teaspoon strawberry essence
  • red food colouring

Method

  1. Preheat oven to 180°C. Line 30 holes of three 12-hole, 40ml-capacity patty pans with paper cases.
  2. Using an electric mixer, beat spread, vanilla extract, sugar, flour, egg and 3/4 cup cold water on low speed for 1 minute. Increase speed to high. Beat for a further 4 minutes or until mixture has thickened. Spoon into patty cases. Bake for 12 to 15 minutes or until golden brown and a skewer inserted into one cake comes out clean. Stand cakes in pans for 2 minutes before turning out onto a wire rack to cool.
  3. Make icing. Using an electric mixer, beat spread, icing sugar and strawberry essence in a bowl until light and fluffy. Add 2 to 3 drops of food colouring and beat to combine. Place icing in a piping bag or plastic bag with one corner snipped off. Pipe icing onto cakes. Top with sprinkles. Serve.