Cornbread Cupcakes with Goat Cheese Frosting and Bacon
- 1/2 cup coarse cornmeal
- 1 cup buttermilk
- 4 slices bacon
- 1 cup Flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sakt
- 1/4 cup Brown Sugar
- 2 eggs
- 1 tbsp melted butter
- 4 oz goat cheese
- 1/4 cup milk or cream
- 4 oz cream cheese
The night before, soak cornmealin butter-milk in a covered bowl at room temperature.
Bake bacon on foil covered pan at 350 until crisp and brown.
Meanwhile, mix together flour, baking powder, soda, salt and sugar in a bowl.
In a seperate bowl, beat eggs and add melted butter. Add egg mixture to buttermilk.
Pour wet mixture into dry ingredients and mix with a spoon until combined.
Drop by spoonful into greased small muffin pan.
Bake at 350 for 15 minutes or until lightly brown.
Beat goat cheese, cream cheese and milk until smooth.
Spread or pipe on top of the cooled cupakes. Top with crumbled bacon and minced parsley.
Original recipe can be found here