I’ve been wanting to try baking with bacon for a while. Salty and sweet is a classic combo; there is caramel with fleur de sel, pretzels dipped in chocolate, etc. My local cupcake bakery Let Them Eat Cake! beat me to it by making “Fat Face Bacon” (named for the sandwich shop next door): a dark chocolate cupcake with bacon pieces, topped with chocolate buttercream and more applewood bacon pieces sprinkled on top.
I went in first thing to scoop up a couple to bring home. They were pretty good, but not quite what I was looking for – I think I would add a bit of salt to the buttercream, or maybe sprinkle the top with fleur del sel. The buttercream was also a bit too thick for my taste and the pieces of bacon in the cake gave it a strange texture (it felt like eating paper). Usually I love all the cupcakes from this bakery, so maybe this just isn’t the flavor combo for me.
I wonder if there’s some way to incorporate bacon flavor into cake or frosting other than just putting pieces of bacon into them. Bacon extract? (Ew, that just doesn’t sound right). I think I will try my hand at some baked good using bacon sometime soon. Any ideas?
However, I also picked up one of my favorites at the bakery too, a special Saturday flavor called “Cookie Monster.” These are amazing cupcakes stuffed with cookie dough and topped with perfectly creamy cookie dough buttercream and mini chocolate chips. One of the best cupcakes I’ve ever had.