Apple Bacon Cheddar Cupcake Recipe
INGREDIENTS
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1 1/2 cups all-purpose flour
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1/2 cup mesquite flour (If you can't get a hold of mesquite flour, you can use more all-purpose flour. Although I have not tried it, I suspect that almond meal or any nut ground into a flour also might work well in this recipe. If you try it, please
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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3/4 cup unsalted butter, room temperature
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2/3 cup sugar
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1/2 cup brown sugar
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2 large eggs
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2/3 cup plain yogurt
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1 cup apple cider
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2 1/2 ounces cheddar cheese, cut into 1/8" cubes
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3 pieces of cooked bacon (preferably maple cured), roughly chopped
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Preheat oven to 350 F.
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In a medium-sized bowl, whisk all-purpose flour, mesquite flour, baking powder, and baking soda.
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In another medium-sized bowl beat butter, sugar, and brown sugar until light and fluffy.
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Beat the eggs and yogurt into the butter/sugar.
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Alternately add the flour mixture and the apple cider to the butter/sugar mixture, beating after each addition until just combined.
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Fold in the cheese and bacon.
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Fill cupcake liners 3/4 full.
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Bake for 20 minutes or until cupcakes bounce back when lightly touched.
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Mesquite Buttercream
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1 cup unsalted butter, room temperature
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2-3 cups powdered sugar (depending on how thick you like your buttercream)
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2 tablespoons mesquite flour
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a few tablespoons of milk, optional
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