April 1, 2011

Bacon Herb Cupcakes {let's eat recipe swap}

Bacon ~ Herb Cupcakes (from Southern Living March 2011)

1 ½ cups of sour cream

½ cup cooked, finely crumbled bacon

½ cup melted butter

¼ cup finely chopped assorted herbs

(I used thyme, oregano & parsley)

2 green onions, chopped

½ tsp pepper

2 cups of self-rising flour

6 oz cream cheese, softened

Garnishes: asst fresh herbs & cooked crumbled bacon

Preheat oven to 375 degrees. Stir together first 6 ingredients. Stir in flour until blended (mixture will be thick). Spoon batter into lightly greased miniature muffin pans, filling completely full.

Bake at 375 degrees for 26-28 minutes or until golden brown. Remove cupcakes from pan to a wire rack and cool completely (about 30 minutes). Spread or pipe tops of cupcakes with cream cheese. Garnish, if desired.

~~Once the bacon is cooked and the fresh herbs are chopped this recipe is incredibly easy. I mortared & pestled the bacon once crisped. Cooking temps and times were perfect, as the recipes states. Next time I will forego the oregano and just use parsley and thyme. The oregano was a bit overpowering. This is more savory bite than say a bacon cup made from crescent rolls (which hubby prefers), but it is an elegant appetizer that will wow your friends and family at your next function. Don't forget the wine!~~


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