Cupcake Project #34: Cupcakes Benedict by The Cupcake Project

Cupcakes Benedict by CupcakeProject.com
(photo courtesy of Cupcake Project)

I have become a major fan of the blog, The Cupcake Project  by a fellow Stef. I was first introduced to the site with their provocative cupcakewurst recipe. I love how Stef pushes the envelope even though she is a blatant perpetrator of cupcake abuse. Nonetheless, I appreciate her creative flair and can excuse the abuse because it appears to be for blogging purposes only and she isn't requiring commercial consumption of her goods or in exchange for money. Further, Stef is the bomb!

(photo courtesy of Cupcake Project)

This recipe for Cupcakes Benedict (a spin on one of my favorite breakfast treats, Eggs Benedict) is supremely creative! The use of bacon and a maple syrup Hollandaise sauce is genius. Go forth and create Cupcakes Lovers!

Start with maple cupcakes:

Maple Cupcake Recipe

Yield: 6 jumbo cupcakes

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 cup real maple syrup
• 1/2 cup unsalted butter, room temperature
• 2 large eggs, room temperautre
• 1/2 teaspoon vanilla extract
• 2/3 cup whole milk
• 1/4 teaspoon maple extract (optional for a stronger maple flavor)

1. Preheat oven to 350 F.
2. In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, baking powder, baking soda, and salt.
3. Mix in the sugar and maple syrup until fully combined.
4. Add the butter and mix on medium-low speed for three minutes.  
5. Mix in the eggs and vanilla until just combined.
6. Mix in the milk and maple extract until just combined.
7. Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Maple Hollandaise Sauce Recipe

I created this maple Hollandaise sauce recipe by slightly modifying Tyler Florence's Hollandaise sauce recipe. Note that Hollandaise sauce should not be made in advance. For best results, it should be served within one hour of preparing it.

• 4 egg yolks (Because the eggs won't be fully cooked, I highly recommend Safest Choice pasteurized eggs to those concerned about food safety. You can eat Safest Choice eggs completely raw with no worries.)
• 1 1/2 teaspoons lemon juice
• 3 tablespoons real maple syrup
• 1/2 cup unsalted butter, melted

1. Whisk the egg yolks, lemon juice, and maple syrup together in a stainless steel bowl (or any bowl that you won't melt when you put it on top of a hot saucepan) until the mixture is thickened and doubled in volume. 
2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl.
3. Continue to whisk rapidly. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Be careful to not let the eggs get too hot or they will scramble.
4. Remove from heat, cover, and place in a warm spot until ready to use. 
5. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Next, top the cupcake with the sweetest bacon you can find. 

(photo courtesy of Cupcake Project)

Top the bacon with a poached egg.  

(photo courtesy of Cupcake Project)

Top the poached egg with maple Hollandaise sauce. 

(photo courtesy of Cupcake Project)

 Find the original recipe here