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ashley_ · 03-15-2012, 09:03 PM

The recipe I mostly made up as I went along but was pretty simple. And it made a lot, so if you don't want to make so many you might want to cut it down.

3 Apples
1 cup of Whole Wheat Flour [this is the only thing I am not positive about I may have used more than 1 cup, but no more than 2 cups]
1 cup of Peanut Butter
1 stick (1/2 cup) unsalted Butter
1-2 tsp of baking soda and baking powder [I am pretty sure I used both to try to convince the cookie like mixture to be fluffier]

I shredded then pureed the apples in a food processor, using the shredding attachment then just the blade. You can probably just start with the blade, but I wasn't sure if I wanted chunks or not when I start and I don't know if the apple would want to cut right if you don't shred first so I am adding that. I mixed the flour in with the apple in the food processor to absorb all the juices so they weren't lost in the food processor bowl.
While that was happening I beat the peanut butter and butter in a stand mixer until it started to look fluffy. Then I added the apple flour mixture and the baking soda and powder and mixed until well blended. It turned out to be a cookie like texture.
I cooked them in mini muffin pans but I actually used bon-bon sized wrappers so they would be smaller. Though I ran out towards the end and used mini cupcake wrappers.
I cooked them at 350 F for about 15-20 minutes I wanted them to stay soft because my girls don't like crunchy treats, but if you cook them longer they will probably crisp up.

"Icing"
about half a package of Bacon
a 8z package of cream cheese
a large spoonful of vegetable shortening

I baked the Bacon on a baking sheet at 350 for the whole time I was making the cupcake part, I am really not sure how long that was. But until crispy. You could also make it in a pan, but baking it makes it easier to make a lot and you don't have to worry about turning it and everything.
Beat the cream cheese until fluffy, I added the shortening to add a little fluff and so it would stiffen on the cupcake better [only cream cheese will be runnier]
I put the crispy cooked bacon in the food processor to get it into tiny pieces, but this could be done many different ways. I also didn't dab off the bacon grease like I would if I was eating it to get the bacon flavor to be more intense.
I added the chopped bacon to the cream cheese and beat it until it was mixed very well.

The icing is the biggest hit I think because of all the bacon and the cupcake was a close second. The cupcake could easily be a cookie if you prefer to make them that way. But since I love to make cupcakes and have a cupcakery I wanted to be able to make cupcakes for my girls.

Sorry that the recipe was a random stream of thoughts.

Next time I make them I will make sure to figure out the exacts a lot better. If you try to make them please let me know how they come out.

03-15-2012, 09:03 PM	#6
ashley_ Senior Yorkie Talker Join Date: Mar 2012 Location: Houston, Tx Posts: 122	Recipe The recipe I mostly made up as I went along but was pretty simple. And it made a lot, so if you don't want to make so many you might want to cut it down. 3 Apples 1 cup of Whole Wheat Flour [this is the only thing I am not positive about I may have used more than 1 cup, but no more than 2 cups] 1 cup of Peanut Butter 1 stick (1/2 cup) unsalted Butter 1-2 tsp of baking soda and baking powder [I am pretty sure I used both to try to convince the cookie like mixture to be fluffier] I shredded then pureed the apples in a food processor, using the shredding attachment then just the blade. You can probably just start with the blade, but I wasn't sure if I wanted chunks or not when I start and I don't know if the apple would want to cut right if you don't shred first so I am adding that. I mixed the flour in with the apple in the food processor to absorb all the juices so they weren't lost in the food processor bowl. While that was happening I beat the peanut butter and butter in a stand mixer until it started to look fluffy. Then I added the apple flour mixture and the baking soda and powder and mixed until well blended. It turned out to be a cookie like texture. I cooked them in mini muffin pans but I actually used bon-bon sized wrappers so they would be smaller. Though I ran out towards the end and used mini cupcake wrappers. I cooked them at 350 F for about 15-20 minutes I wanted them to stay soft because my girls don't like crunchy treats, but if you cook them longer they will probably crisp up. "Icing" about half a package of Bacon a 8z package of cream cheese a large spoonful of vegetable shortening I baked the Bacon on a baking sheet at 350 for the whole time I was making the cupcake part, I am really not sure how long that was. But until crispy. You could also make it in a pan, but baking it makes it easier to make a lot and you don't have to worry about turning it and everything. Beat the cream cheese until fluffy, I added the shortening to add a little fluff and so it would stiffen on the cupcake better [only cream cheese will be runnier] I put the crispy cooked bacon in the food processor to get it into tiny pieces, but this could be done many different ways. I also didn't dab off the bacon grease like I would if I was eating it to get the bacon flavor to be more intense. I added the chopped bacon to the cream cheese and beat it until it was mixed very well. The icing is the biggest hit I think because of all the bacon and the cupcake was a close second. The cupcake could easily be a cookie if you prefer to make them that way. But since I love to make cupcakes and have a cupcakery I wanted to be able to make cupcakes for my girls. Sorry that the recipe was a random stream of thoughts. Next time I make them I will make sure to figure out the exacts a lot better. If you try to make them please let me know how they come out. __________________ Ashley and my gimpy, little bit Somi Last edited by admin; 03-16-2012 at 07:35 AM.