Piggy Mary bloody mary cupcakes

Piggy Mary cupcakes

As promised, here is my Cupcake Smash 2013 cupcake entry recipe. It’s scaled down and should be kept to the mini-cupcake format. I honestly can’t imagine eating a standard-sized cupcake … the flavors are too over the top. And if you want to forego the horseradish, I suggest making a glaze with confectioners sugar and vodka.

Another quick tip … if you make the horseradish frosting, look in your international aisle at the grocery store for wasabi paste. Why wasabi? Because it’s known as Japanese horseradish AND since it’s rather expensive to cultivate, most wasabi is actually horseradish with some green food coloring. Fun Fact Monday, eh?

In the sweet onion caramel drizzle, you’ll see that I include red miso, and no, that is not a typo. I like that it makes this a salted caramel, but the miso also gives the caramel some umami. And since this is a pretty weird cupcake already, why not continue with the theme?

I’ve also included my Bloody Mary mix recipe (see the image below). I found it to be flavorful, spicy, and well suited to my cupcake recipe, but if you have a favorite mix already, use that.

 The Queen's Bloody Mary Recipe

 

Piggy Mary bloody mary cupcakes

Yields: 40 mini cupcakes

  • Bloody Mary Cupcake Ingredients
  • 1 cup cake flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cayenne
  • 1/4 tsp black pepper
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup bloody mary mix (see my above recipe for a great Bloody Mary mix)
  • 2 tbsp vodka (I highly suggest making horseradish vodka)
  • Sweet Horseradish Buttercream Ingredients
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 1 cup confectioners sugar
  • 1 tsp wasabi paste
  • 1 tbsp cream
  • Candied Bacon
  • 3 strips of thick-cut bacon
  • 4 tbsp brown sugar, divided
  • Sweet Onion Caramel Drizzle
  • 1/4 cup sugar
  • 2 tbsp water
  • 1/4 heavy cream
  • 1/2 tbsp red miso
  • 1/2 tsp onion powder

Start with the sweet onion caramel drizzle first so it has time to cool to room temperature. Stir together granulated sugar and water in a saucepan.

Bring to a boil over medium high heat and cook without stirring until mixture turns a deep amber color.

Remove from heat and slowly add in cream until very smooth.

Add the miso paste and stir until fully combined. Stir in the onion powder.

Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

The caramel can be made ahead and kept in the fridge. Bring it to room temperature before drizzling.

For the candied bacon, heat the oven to 400 degrees Fahrenheit. Line a jellyroll pan with aluminum foil and set a wire cooling rack on the foil. Set aside.

Place 3 strips of bacon in a quart-sized self-sealing bag (I found this reduced mess) along with 2 tbsp of brown sugar. Massage the sugar onto the bacon. Remove from the bag and stretch out along the cooling rack on the pan.

Once all the bacon is in place, sprinkle on 1 tbsp of brown sugar. Place in the oven and bake for 10-15 minutes.

Remove from the oven, flip over the bacon and sprinkle on the last tbsp of brown sugar. (Note: My foil was a mess at this point and I ended up having to replace it mid-way through the second baking due to a smoky kitchen--from the dripping sugar and fat, not burning bacon--so my suggestion is to also replace the foil at this point).

Place back in the oven for an additional 10-15 minutes. I found that I got some nice crispy ends, that, while looked very dark, did not taste burned.

Once cooled (this surprisingly does not take long), crumble the bacon and set aside.

For the cupcakes, heat the oven to 350 degrees Fahrenheit.

Sift the flour, and combine with the baking powder, salt, cayenne and black pepper. Set aside.

Cream together the butter and sugar in a mixing bowl until light and fluffy. Add the egg.

Add the vodka to the Bloody Mary mix and stir to combine.

Alternate the flour mixture and Bloody Mary and mix until combined.

Divide the batter between wrappers in mini cupcake tins and bake for 10-12 minutes. Cool on a wire rack completely before frosting.

For the frosting, beat the butter until light and fluffy. Add the sugar, beating until combined.

Add the wasabi paste and continue to whip, adding the 1 tbsp of cream as necessary to improve the texture, which should be light and creamy.

To assemble, pipe a dollop of frosting on each cupcake. If using the bacon, sprinkle some on, and then finish with a drizzle of the sweet onion caramel sauce.

8 Comments

  1. Martha Jewart

    July 19, 2016 at 8:19 am

    Trying these for the first time Friday for my besties bday. Can i make them the day before? Will they be still okay?

    • Absolutely! Just keep them in an airtight container, some place away from heat (you can refrigerate them, but they’ll need to come back to room temperature before serving…otherwise they’ll be like bricks). Enjoy!!!

  2. martha jewart

    July 20, 2016 at 2:26 pm

    can you make without red miso? or where can i buy?

    • This miso provides a salty/earthy flavor. Look for it at an Asian grocery, or in the international aisle at your usual store.

  3. martha jewart

    July 20, 2016 at 2:28 pm

    also , i saw this was an entry !! awesome, but just wondering how did people like it? i dont eat bacon or bloody mary, so will have to be making this blindly..

    • Many people thought the idea was weird, but loved the flavor once they tried them. It’s DEFINITELY an acquired taste, but if your friend likes bloody marys AND is good with baked goods that aren’t always sweet (since these are savory), you’ll be in good shape.

  4. what does it mean 1/4 heavy cream? 1/4 cup?

    • Yes, 1/4 cup. I don’t keep this blog up, and the recipes plug-in I use won’t let me edit and make corrections :(

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