Makes about 18-20 cupcakes
1-1/2 cups cake flour
1/2 tsp Kosher salt
1/2 tsp baking soda
1-1/4 tsp baking powder
1 tsp ground cinnamon
2 large eggs
3/4 cup sugar
2/3 cup peach jalapeño jam/preserve (if you can't find it you can get peach and jalapeño and mix them together.)
1-1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1/2 cup milk
Candied bacon
Preheat oven to 350 degrees F : line 2 muffin tins with paper cup Liners. In a large bowl whisk together the flour, salt, baking soda, baking powder, ground cinnamon and set aside.
In mixer using the paddle attachment (optional you can hand mix) beat egg, sugar, peach jalapeño jam, vanilla extract, vegetable oil together.
Turn the mixer on low speed and alternate the dry ingredients and milk until fully combined. With a spatual fold in candied bacon pieces. Fill cupcake lines 3/4 full. Bake for 16-18 minutes or until you can insert a toothpick and it come out clean. Cool cupcakes in the ten for 5 mind then remove to wire racks to cool completely before frosting.
Peach jalapeño frosting
2 (8oz) packaged of cream cheese, softened slightly and cut into pieces
8 tablespoons butter, softened slightly and cut to pieces
1-1/2 tsp pure vanilla extract
5-6 cups confectioners sugar, sifted
1/2 cup peach jalapeño jam.
In a medium size bowl and the medium speed beat the cream cheese and butter until smooth, about 3 minutes. Add vanilla extract. Add 3 cups of the powdered sugar and slowly beat until incorporated. Add the peach jalapeño jam a tablespoon at a time until your icing has reached the desired flavor. Add more confectioners sugar and continue to beat until the icing is thick enough to pipe onto the cupcakes.
Then top with a piece of candied bacon.
Eat and enjoy!
If you need a recipe for making candied bacon please feel free to ask and I will post how I make it.
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