This is one of those recipes that you should go make right now! It’s that delectable. It all started so innocently . . .
Well, not really! It all started with my love of cupfakery and my desire to create a delicious savory cupcake. I knew I wanted to use a creamy avocado frosting, and I just had to think of some complementary ingredients. It struck me that a cheddar bacon biscuit (one step up from a simple cheddar biscuit, and we all know that those are already delicious) would be perfect. And, hey, how about throwing in some chives? Some caramelized onions? Oh, yeah!
Cheddar Chive Bacon Cupcakes with Avocado Frosting
The base recipe here is for cheddar biscuits similar to those you find at Jim N’ Nicks, a barbecue chain. The recipe produces a savory muffin with some sweetness to it. If you don’t like jam on your biscuits or sugar in your cornbread, you might not be too fond of this base recipe. Feel free to cut down on the sugar or try a different cheddar biscuit base (Red Lobster’s recipe is delicious, but I’m not sure how it’ll work in the muffin pan) to mix your bacon, chives, and onions into.
The avocado is the perfect cool-down topping for the bold flavors of the biscuit. And really, apart from the delicious taste, I get a strange joy just from prepping an avocado.
the flesh of an avocado with no deep,
dense core (a knife
snapped into the orb,
which bleeds an orange pulp. the twist,
a clean break).
the flush from gentle lime to olive
to brown in reminiscence —
taking on the appearance of what you’ve lost,
like shrugging on a blue shirt . . .
The process of extracting the soft flesh from an avocado is peaceful and satisfying. If this is the first time you’ve worked with an avocado, here’s a nice tutorial. When you’re picking them up from the grocery, pick the darker fruits that are a little soft. These are ripe and ready to be mashed. And if you’re not an avocado fan, please do make the cupfakes without them; they’re delicious with or without their “frosting.”
Enjoy the delicious bacon smell in your kitchen after making these cupfakes, and don’t forget to save your bacon grease for flavoring other dishes later on. Mike and I enjoyed eating the cupfakes with dinner, just as you would eat regular dinner rolls or biscuits. Only these are tastier!
Cheddar Chive and Bacon Cupfakes with Avocado Frosting
-Jim N’ Nicks (cheddar biscuits, tweaked)
-Me, with various internet inspiration (avocado frosting)
Yields: 15-17 cupfakes
1 1/2 cups flour
1/4 – 1 cup sugar (depending on desired sweetness)
1 cup shredded sharp cheddar
3/4 cup whole milk
1 egg, beaten
4 tablespoons butter, softened
1 1/2 teaspoons baking powder
1/4 teaspoon vanilla
5 strips bacon, cooked and chopped, divided
1/2 sweet onion, chopped finely
2 tablespoons of fresh chives, chopped finely
2 tablespoons olive oil
Avocado Frosting Ingredients:
4 ripe avocados
4 ounces cream cheese
1 teaspoon lemon juice
salt and pepper to taste
Cupfakes: Cook bacon on stovetop or in oven. I bake on a foil-lined baking sheet at 400 degrees for 15-20 minutes, and drain on paper towels. Crumble 4 strips into small bits, leaving one strip whole for garnish.
In the meantime, pour 2 tablespoons of olive oil into skillet over medium high heat. Add onion and cook until caramelized, stirring occasionally. Set aside.
Preheat oven to 400 degrees. In a large bowl, mix flour, sugar, cheese, milk, egg, butter, baking powder, vanilla, chives, caramelized onion, and bacon bits. Pour into a greased (or paper-lined) muffin pan. Bake for about 20 minutes. Allow to cool for a couple of minutes in pan, and then transfer to a cooling rack. Frost only when completely cool.
Avocado Frosting: Mash avocado flesh well in bowl with the back of a spoon or fork. I processed mine in a food processor to ensure extra smoothness. Add in lemon juice and cream cheese, and mix until you have a smooth, creamy consistency. Frost cupcakes with a big star tip (I use 1M). Garnish with pieces of bacon.
NOTE on storage: Store cupcakes in airtight container in fridge when frosted. Place avocado pits in container along with cupcakes to discourage browning (but don’t fret if the frosting browns — it’s just oxidized, and still quite edible and yummy). You may even want to half the recipe if you’re just making these for your family, since they almost certainly won’t maintain they’re beautiful green overnight. For taking them to coworkers or friends, I would make the cupcakes ahead of time and frost immediately before the event.
Here are some photos of the process:
Bacon in the oven.
Caramelized onions, bacon, and chives.
Fresh from the oven.
Some very green frosting!
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