| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 25 min |
| Yield: | 24 cupcakes |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 25 min |
| Yield: | 24 cupcakes |
Ingredients
- 1 cup all-purpose flour
- 1 cup cake flour
- 2 1/2 teaspoons baking soda
- 3/4 cup sour cream
- 1 tablespoon vanilla
- 2 eggs
- 1 cup beer
- 1/2 cup (1 stick) unsalted butter
- 1 cup shredded sharp Cheddar
- 2 cups light brown sugar
- 1 cup chopped cooked bacon (no bacon bits)
- 6 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon vinegar
- 1 teaspoon hot sauce, such as Tabasco
- 1 cup clarified butter
- 1/3 cup chopped fresh parsley
- Kosher salt and freshly cracked pepper
- 2 dozen fried eggs, for topping the cupcakes
Instructions
- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-count muffin tins with paper cupcake liners.
- Combine the all-purpose flour, cake flour and baking soda in bowl; set aside. In a separate bowl, mix the sour cream, vanilla and eggs; set aside.
- Heat the beer and butter in a saucepan over medium-high heat until the butter is just melted. Stir in the cheese, remove from the heat and whisk in the brown sugar. Slowly add the beer mixture to the egg mixture, stirring. Fold/gently stir in the dry mixture, then fold in the bacon.
- Fill the muffin cups three-quarters full with the batter. Bake until an inserted toothpick comes out clean, 20 to 25 minutes. Let the cupcakes cool on a wire rack.
- For the hollandaise sauce: In the container of a blender, combine the egg yolks, lemon juice, Worcestershire, vinegar and hot sauce. Cover and blend for about 5 seconds.
- Put the clarified butter in a glass measuring cup. Heat in the microwave until completely melted and hot, about 1 minute. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream; it should thicken almost immediately. Fold in the chopped parsley once the sauce has thickened. Season with salt and pepper. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
- Top each cupcake with a fried egg and add some hollandaise. Serve warm.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 334 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 0 g |
| Sugar | 12 g |
| Protein | 9 g |
| Cholesterol | 239 mg |
| Sodium | 342 mg |
| Serving Size | 1 of 24 servings |
| Calories | 334 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 0 g |
| Sugar | 12 g |
| Protein | 9 g |
| Cholesterol | 239 mg |
| Sodium | 342 mg |
Reviews
AWFUL! I followed the recipe exactly weighing ingredients and it was so sickening sweet.
Made this last night. Very labor intensive. End result was good but it needs a little tweaking. The muffins were very moist but the bacon and cheddar flavor did not come through as strongly as I’d hoped. The hollandaise was also good but not as flavorful as it could be. In fairness, I had to leave out the tabasco since my husband doesn’t like it. Added a bit more lemon juice to try to get that regular hollandaise flavor but it didn’t work. However, it did immediately thicken which was great. Definitely will try this again with a bit less brown sugar in the muffins to allow the bacon and cheddar to shine a bit more. This sounds like I didn’t like the muffins, but I really did. The ratio of work time to flavor and taste just wasn’t perfect and thus the one deducted star. Look forward to see what else Tregaye will give us.
Yummy yummy! can’t wait to watch Tregaye’s new show for more great recipes!
OH YES! Recorded The Kitchen so I could watch Tregaye after her BIG WIN on Next Food Network Star. WHOA! I’m definitely going to make these “cupcakes” and soon. Love that they can be prepped, baked and then frozen for re-heating/eating later since there are just two in my family now. These sound absolutely Fabulous!