Cupcakes Benedict – Maple Cupcakes Topped with Black Forest Bacon, Poached Eggs, and Maple Hollandaise Sauce
While English muffins are a key player in Eggs Benedict (where they are topped with bacon, eggs, and drippy, buttery Hollandaise sauce), cupcakes play it safe with perfectly coiffed frosting. This liaison between cupcakes and Eggs Benedict adds some sweetness to the classic in both the cupcake and in the special Hollandaise sauce.
How to Make Cupcakes Benedict
Start with jumbo, Texas-sized cupcakes (a regular-sized cupcake isn’t big enough to please its new partner). You can use any flavor cupcakes that you like – but I recommend maple cupcakes (see the recipe below).
Top the cupcakes with the sweetest bacon you can find. I used Black Forest bacon. Don’t overcook it. The cupcakes don’t like bacon that’s all shriveled up.
Top the bacon with poached eggs. It takes a bit of practice to learn how to make a poached egg. If you’ve never made one before, check out the tutorial from Simply Recipes and purchase more eggs than you will need – you will undoubtedly waste some in the learning process. Make sure you follow food safety guidelines when making poached eggs!
Top the poached eggs with maple Hollandaise sauce. English muffins everywhere are now feeling a bit burnt with envy; they are stuck with plain old Hollandaise – boring!
Grab a fork.
Maple Cupcakes Recipe
Note: The cupcake shown in the photos above is an earlier version of the recipe below that I didn’t like quite as much. The recipe below will yield a slightly lighter-colored cake. I wanted to let you know so that you don’t over-bake your cupcakes trying to match the color in the photo.
- 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
- Preheat oven to 350 F.
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, baking powder, baking soda, and salt.
- Mix in the sugar and maple syrup until fully combined.
- Add the butter and mix on medium-low speed for three minutes.
- Mix in the eggs and vanilla until just combined.
- Mix in the milk and maple extract until just combined.
- Bake for 20 minutes or until cupcakes bounce back when lightly touched.
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I always spent my half an hour to read this webpage’s articles or reviews everyday along with a mug of coffee.
Great information. Lucky me I ran across your site by accident (stumbleupon).
I’ve book-marked it for later!
I really need to develop cupcake baking hobby some more, instead of just tasting it :)
I love maple hollandaise melted on the top of the cupcake. It looks really delicious! Now, I’m going to my kitchen.
The maple cupcakes look really, really delicious. Great idea for breakfast.
Looks delicious. Would love for you to share this with us over at foodepix.com.
Congratulations. Cupcake project is No. 7 the last time I looked at the list of top 50 Baking Blogs. I was looking for some recipes using Kitchenaid waffle baker when I stumbled upon the Top lists. I posted the links in my own wordpress. Interesting how one gets to the Top lists.
What a wonderfully naughty idea! Paulo and I can’t wait to make them.
So cute and so tasty! Love savory cupcakes!
I love this so much! It’s not everyday you see a breakfast idea like this one. Looks very delicious and tasty… and meaty! can’t wait to try this ;)
Okay, I have never been a fan of the bacon dessert savory crossover thing that’s been sweeping over America these last few years but these cupcakes look intriguing and delicious! So hats off to you for changing my mind!
Woww!! I love this cake. It’s look amazing. Your photo is so nice. I will do follow Maple Cupcake Recipe in this weekend. I think everyone in my family love it.
Thank you for your share.
hhhmmm…i don’t know if i could do that, but i KNOW my husband would love it!
Perfect cupcakes for this coming Holiday season. Gonna print this one and convince my mom to make one for me. :)
I just might have to make these for breakfast Christmas morning! Nice work! I am also cooking from Missouri. Going to link to your blog from mine if that’s all right.
I feel like you need to ask me over for breakfast. Now.
Such a enticing cupcake.
You amaze me with your work. I’ll have to serve cupcakes for breakfast one of these days.
P.S. I made the ultimate vanilla cupcake and loved it.
i LOVE LOVE LOVE these!! Seriously I can’t WAIT to make these!!
just super duper brilliant!
Oh my WORD, that looks amazing!
LOL! Wonderful – great job. I’m really not a cake baker so I have no idea whether this idea would work, but I wonder what a sweetened Hollandaise icing would taste like? I’m kind of envisioning a cup cake with bits of candied bacon in it, and maybe a Cadbury egg for the egg part, iced with Hollandaise icing – a sweet Cupcakes Benedict? Too weird? You’re probably right.
What a delicious breakfast idea!