As we mentioned a few days ago, our favorite bakery is featuring Bacon cupcakes this month.
We went over there Sunday afternoon for coffee and cupcakes. We can now authoritatively report that the bacon cupcake was indeed salty, sweet and mighty tasty. Better hurry, August is almost over.
Buzz Bakery is already our favorite local bar/coffeeshop/bakery, so you can imagine our excitement when we picked up today’s Washington Post and saw that Buzz is featuring bacon cupcakes this month!
“You Have to Try This Bacon Cupcakes at Buzz”
Open a box of these Buzz Bakery treats and you’re greeted with the overwhelming aroma of crispy-fried bacon. The experience is as discordant as it sounds — until you try one.
The cupcakes themselves, as it turns out, are actually quite tasty. Peanut butter frosting flecked with itty bits of bacon tops a simple moist chocolate cake. It’s a marriage of salty and sweet that had all four of our testers wishing only for more bacon in the icing. Seriously.
Buzz pastry chef Josh Short is the mad scientist behind the dessert, which is offered at the Alexandria bakery through at least the end of August. For him, the earthy flavors in the dark chocolate, peanut butter and applewood-smoked bacon tie the cupcake together. For us, the peanut butter played a crucial role, bridging the chasm between breakfast meat and chocolate cake. The cupcake is a food dare — an I-bet-you-won’t-eat-this challenge. If you’re a bacon fan, you should.
– Julia Beizer
$2.75 at Buzz Bakery. 901 Slaters Lane, Alexandria. 703-600-2899
We haven’t tried them yet, but you know we’re going to.
Tags: bacon cupcakes, bacon!, cupcakes
bacon!, desserts | Rebecca | Sunday, August 16, 2009 (10:33 am) | 
Comments (1)
I was looking for the article on lamb bacon in the New York Times when I was stopped in my tracks by the recipe for Chocolate-Oatmeal Cupcakes With Maple-Bacon Butter Cream. The key ingredient for the frosting: “8 thick strips bacon, in 1/4-inch dice.”
Eventually, I found the post for lamb bacon.
While there I was scanning the comments and noticed a reader had linked to Pork Pile so I checked that site out, as well Pork blogger Ted noted in his opening manifesto last year:
Let’s talk about dreams. While everyone knows bacon makes everything better, I am a firm believer that this can be expanded from just bacon to pork in general. Pork meringue pie. Think about it. But seriously, it has to be the most versatile non-egg animal based protein. From bacon to jamon iberico to loin to chops to lardo to (most types of) sausage and BACK to bacon, there is just no stopping this animal!
As of now I am a novice at best - I have made sausage a dozen or so times, cured pork belly kakuni-style, slow-fried carnitas, and played around with recipes from cookbooks/online sources. Maybe every once in a while I’ll try to bake something (don’t hold your breath), but I usually stick to non-baking efforts. Rigorous measuring and timing is just a bit too much for me.
So far, so good for Ted. Lots of sausage-making, pig-butchering, and frying action shots to keep you occupied for a spell.
Unbelievably, we didn’t have a category for lamb! How is that possible? Well, we have one now. Crisis managed.
