Tuesday, 19 May 2015

Roo Recipe: Triple B Cupcakes (aka Redneck Breakfast)

Excuse the tongue in cheek name of these cupcakes but these are super delicious. Who can argue the name of these beauties when you mix beer, bacon and bourbon together?

Each year my employer has a bake off to support a charity. Over the years it's become very competitive and it's alot of fun. Weeks of researching, preparing, keeping secrets, sleuthing for other's baking ideas, tip offs, specualtion on the mystery judging and possibly a bit of bribery!

Being my first bake off, I was really excited about entering and had been planning and putting together something I was really happy with. I am proud to present.....My Triple B Cupcake...aka the Redneck Breakfast. It's a chocolate beer cupcake, with bourbon marshmallow frosting, salted, ourbon caramel sauce and bacon praline.

 A few different elements all brought together to make these.

Chocolate Stout Cupcake (sourced from Chow.com)


Unsalted butter, melted, for coating the muffin pans (optional)
375ml Guinness
1/2 cup whole milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
2 1/2 cups plain flour, sifted
2 cups sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons bi carb of soda
1/2 teaspoon salt


Heat the oven to 180c.
Place cupcake liners in cupcake pans or coat cupcake pan with melted butter (if baking directly in tin)
Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined.
Whisk in the eggs, one at a time, until completely incorporated.
Whisk in the sour cream.
Whisk the flour, cocoa powder, bi carb of soda and salt into sugar in a separate large bowl and combine. Gradually fold this mixture into the wet Guinness mixture.
Divide the batter among the muffin wells.
Bake until a toothpick inserted into the cupcake comes out clean, approx. 20-25
Let cool in cupcake tin before removing cupcakes.

Bourbon Marshmallow Frosting


3 large egg whites
1 cup sugar
1/4 tsp cream of tartar
1 tbs bourbon
1 tsp vanilla extract


In a bowl over a simmering saucepan of water (do not let bowl touch the water). Using a mixer, whip together egg whites, sugar, cream of tartar, vanilla extract and bourbon until mixture is stiff and glossy white peaks.
Place in a piping bag and pipe (or spoon dollops onto dessert)
Place under grill to toast (watch very carefully) or blow torch marshmallow

Salted Bourbon Caramel Sauce

1 cup sugar
¼ cup of water
½ cup thickened cream
1 tbsp bourbon
pinch of sea salt

Simmer sugar and ¼ cup water on medium heat. Do not stir. Heat for approximately 15 minutes or until a deep caramel colour.
Remove from heat and stir cream into caramel mixture.
Add the bourbon and stir.
Add a good pinch of sea salt and stir.
Ready to serve. This can be stored in a bottle or dish and kept in the fridge. Bring to room temp or place in a bowl of warm water to soften to serve.

Praline Bacon


1/2 cup brown sugar
1/4 cupl of pecans, crushed
3-4 bacon rashers, fat trimmed
Maple syrup


Heat oven to 180 degrees.
Combine brown sugar and crushed pecans
Place bacon rasher on a tray and spoon on sugar mixture
Bake for approx. 10 minutes
Turn bacon and spread sugar mixture on
Bake until well cooked (but watch so it doesn’t burn).
May need to turn a couple of times and recoat with sugar mixture to get the right candied amount
Remove from oven. Cut into bite size pieces and place on a wire rack.
Brush on maple syrup
Let cool – the bacon will harden
So how did I fare at the bake off.  I took 3rd place!  Go me!

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