Bacon Cupcakes

If-ey but intriguing at the same time...

Sweet Corn and Bacon Cupcakes

1-1/4 cups plus 2 tablespoons all-purpose flour

3/4 cup sugar

1/2 teaspoon salt

1-1/2 teaspoons baking powder

1/4 cup grape seed oil (or any tasteless vegetable oil)

4 egg yolks

1/4 cup water

1 tablespoon maple syrup

5 egg whites

1/2 cup cocoa powder

1/4 cup sugar

1/4 teaspoon cream of tartar

1 cup corn kernels, fresh, cut off the cob

4 slices cooked bacon cut into chunks

1. Sift flour, sugar, salt, and baking powder into the bowl of a standing mixer.

2. In a medium bowl, combine oil, egg yolks, water, and maple syrup. Stir to combine.

3. On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to high and beat until ingredients are incorporated.

4. Transfer mixture to another bowl. Wash and dry mixer bowl.

5. Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.

6. Scoop a cupful of the stiff egg whites into the batter and stir to combine. This will lighten up the batter.

7. Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.

8. Gently fold in the corn kernels and bacon.

9. Scoop into cupcake cups about 2/3’s full. Bake at 350 F for 20-23 minutes or until a toothpick comes out clean.

Makes 24 regular-size cupcakes.

Recipe: Chockylit