Bacony Breakfast Cupcake – a delicious recipe with Canola oil spray, bacon, fresh chives, pancake batter, mascarpone, sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the oven to 450 degrees F. Prepare a cupcake pan with canola oil spray.
2
Prepare a broiler pan and place the bacon on the pan.
3
Cook until well crisped, about 6 minutes.
4
Remove from the oven and reserve 1 tablespoon bacon drippings.
5
Reduce the heat to 350 degrees F. Mix the chives into the pancake batter and pour into the cupcake tins so that they are 3/4 full.
6
Bake for 12 minutes.
7
Meanwhile, in a medium bowl, add the mascarpone, confectioners' sugar, maple syrup and the reserved bacon drippings.
8
Stir well to combine and set aside.
9
Crumble the cooked bacon and set aside.
10
Remove the cupcakes from the oven and let cool on a cooling rack, about 10 minutes.
11
Frost each cupcake with the bacon icing and sprinkle with the crumbled bacon.
1025
kcal
Calories
63
g
Fat
57
g
Carbs
56
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Canola oil spray, 6 thick-cut slices good quality bacon, 3 tablespoons chopped fresh chives, 4 cups prepared pancake batter, and more.
Yes, Bacony Breakfast Cupcake falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
