Bacon Beer and Cheese Cupcakes

Bacon Beer and Cheese Cupcakes



Cupcake:



6 strips bacon

1/2 cup dark beer

4 1/2 tablespoons butter

1/4 cup grated Jarlsberg

1/4 cup grated sharp cheddar

1 cup dark brown sugar

1/4 + 1/8 cup sour cream

1 egg

1 cup flour

1 1/4 teaspoons baking soda



Frosting:



4 ounces cream cheese, room temperature

1/8 cup unsalted butter, room temperature

2 cups powdered sugar

Finely grated Jarlsberg, for garnish

Grated sharp cheddar cheese, for garnish

Chopped bacon, for garnish



Cupcake directions:



Preheat oven to 350 degrees. Cook bacon until crispy, then remove from oven and finely chop. Coat a mini muffin tin with non-stick spray. Heat beer and butter in a large saucepan on medium-high heat until butter is melted. Add Jarlsberg and cheddar. Remove from heat, and whisk in the sugar. In a separate bowl, whisk the sour cream with the egg. Mix the sour cream mixture into the beer mixture. In a separate bowl, sift together the flour and baking soda. Fold flour mixture into the batter. Stir in 1/2 cup of finely chopped bacon. Fill cups in prepared tin almost full. Bake for 12 minutes, or until inserted cake tester comes out clean.



Frosting Directions:



Beat cream cheese and butter until creamy. Sift powder sugar in a sifter before slowly mixing in powdered sugar into the butter and cream cheese. Spread onto cooled cupcakes, then garnish with finely grated Jarlsberg and cheddar, and chopped bacon.

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