The Cowboy Cupcake Recipes

COWBOY QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• Roll out the pie dough on a floured surface. Gently lay it in a deep-dish pie pan and press it into the grooves of the pan. Cut off the excess. Set aside.
• Chop up the bacon into bite-sized pieces.
• Fry the onions in the butter in a heavy skillet over medium-low heat until deep golden brown, 12 to 15 minutes.
• Meanwhile, mix the eggs, cream and some salt and pepper together in a large bowl. Add the bacon, onions and cheese and stir to combine.
• Pour the mixture into the pie shell. Cover lightly with aluminium foil, place on a sheet pan and bake for 45 minutes.
• Remove foil and bake until the quiche is set and the crust is golden brown, about 10 minutes more.
• Allow to sit for 10 minutes. Fit for a king or a cowboy.
• Lightly mix 2 cups of the flour with the salt and sugar in a mixing bowl or a food processor. Cut the butter into the flour using a pastry cutter or by pulsing the food processor. (The mixture should look like large crumbs and begin to cling together in clumps.)
• Add the remaining 1/2 cup flour and mix lightly or pulse two or three times so as not to overmix the flour. Tip into a bowl. Sprinkle 1/4 cup cold water over the dough and mix with your hands or a wooden spoon until the dough holds together. Shape the dough into two discs.
• Wrap the dough in plastic wrap and store in the fridge until ready to use. It can also be frozen for up to 6 months.

THE COWBOY CUPCAKE

Steps:

• 1. CARAMEL WHISKEY CAKE: In a large bowl combine flour, sugar, baking soda, and baking powder. Set adise. Using a stand mixer whisk eggs, whiskey, caramel, oil, and half & half. Whisk on medium speed for 2 minutes. Add the flour mixture to the egg mixture a cup at a time, mixing well between additions. Fill lined cupcake tins 2/3 of the way full and bake for 18-20 minutes or until cakes have risen and a cake tester comes out clean. Allow cupcakes to fully cool.
• 2. DARK CHOCOLATE GANACHE: Place chopped chocolate in a bowl. In a small saucepan heat whipping cream on medium heat, stirring occasionally. When the whipping cream starts to bubble up to half the pan, remove from heat and pour directly over chocolate. Using a rubber spatula, slowly and gently stir the melting chocolate and cream mixture. When the mixture thickens and the chocolate has started to give, stir quickly until glossy and smooth. Dip the face of each cupcake in the ganache to form a smooth, glazed surface. Set aside. (If you end up with extra ganache you can double dip cupcakes or save it for the bacon, as shown in the picture. You can also add a little whiskey to the ganache if you really want to amp up the flavor.) Allow ganache to set and harden.
• 3. MARSHMALLOW BUTTER CREAM: Using a stand mixer whisk butter and marshmallow fluff together until combined. Add confectioner's sugar, a cup at a time, mixing well after each addition. Mix well. Add heavy whipping cream. Whisk on high for 2 minutes. Frost cupcakes, leaving some of the ganache exposed.
• 4. CANDIED BACON: Line a baking sheet with aluminum foil and spray with a little olive oil or cooking spray. Lay strips of bacon flat on this sheet. In a small bowl, combine maple syrup and brown sugar. Place bacon in oven and allow to cook for 3 minutes. Carefully remove from oven and dab bacon with a paper towel to absorb grease. Brush maple syrup and brown sugar mix on bacon. Flip over and repeat. Return to the oven for an additional 4-5 minutes. Remove from the oven and move to a cooling rack (with a paper towel underneath just in case) and allow to harden and cool. Once cooled, slice bacon into pieces to either garnish cupcakes or serve on the side for guests to add as much or as little as they want.

COWBOY CUPCAKES RECIPE - (4.4/5)

Steps:

• Bake and cool cupcakes. Tie a small piece of twine around each cupcake. While cupcakes are cooling, make the hats: Snip a small cut in the center of each gumdrop and dip it in sugar so it won't stick back together. Peel off a string of the licorice and cut to fit around the base of each gumdrop, pinching the ends together to seal. Place one in the center of each potato chip. (Secure gumdrop with a dot of frosting (or melted white chocolate) underneath, if needed.) When cupcakes are cool, frost tops generously and carefully place a "hat" on each one. NOTE: The gumdrops I had were too small so I had to split two of them and join together, dabbing the peak in sugar to keep it from sticking back together.