Elvis approved: Fool's Gold Cupcakes
/
Fool's Gold Cupcakes
There are some things in life that just shouldn’t go together. Shellfish and chocolate cake. Balloons and porcupines. Perfect hair and a windy day. Brussels sprouts and ice cream. Cell phones and swimming pools.
I have a friend who insists that a gin martini she once had while in Rome which combined musty vanilla bean with the briny funkiness of an anchovy is the best drink she’s ever had. I’m not convinced but I’m definitely curious and slightly intrigued by this strange elixir…
And isn’t that the case for so many amazing things?! Sometimes, in those very rare and strange instances, things that seem oh-so-wrong can be just about the best thing you never imagined.
It’s a classic trope in so many things from film to food and, for me, it just never seems to get old. So, when I was contacted by the lovely people over at Reel Canada to develop a recipe for National Canadian Film Day this year, I knew I needed to somehow make my favourite Canadian romcom, The F Word, fit into this amazing “food in film” initiative!
The F Word tells the tale of Wallace (played by Daniel Radcliffe… and if you know anything about me at all, you’ll know I’m obsessed with all things Harry Potter), a lovelorn and burnt out 20-something who becomes fast friends with a girl named Chantry pretty much over a discussion of Elvis’ favourite sandwich.
My future may not lie in writing movie synopses but it is in this sandwich, also known as Fool’s Gold, that I found inspiration for my recipe.
Without further ado, here she is: Fool’s Gold Cupcakes. If the shouldn’t-go-together part of your brain cannot be pushed aside, I’d suggest leaving out the grape jelly or the bacon. But, believe me, it somehow works! My hubs can’t get enough of the salty sweetness of these strange little guys.
You can find more recipes inspired by great Canadian films by clicking here!
Fool’s Gold Cupcakes
Makes 24 cupcakes
Cupcakes:
¾ cup unsalted butter, room temperature
1 ½ cups sugar
3 large eggs
2 ½ cups All-Purpose flour
2 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 ¼ cups buttermilk
2 ½ tsp vanilla extract
Frosting:
1 cup unsalted butter, room temperature
¾ cup creamy peanut butter*
½ cup cream cheese, room temperature
1 ½ tsp vanilla extract
4 cups icing sugar
¼ tsp salt
2 tbsp – ¼ cup whipping cream
Decoration:
¾ cup prepared grape jelly
6 slices of bacon, cooked crisp and finely chopped
For the cupcakes, preheat your oven to 350F and line two 12-cup muffin tins with cupcake liners.
Using a hand mixer, cream together the butter and sugar in a large bowl until light and fluffy then add the eggs one at time, mixing well after each addition.
In a separate bowl, sift the flour, baking powder, baking soda, and salt and stir to combine. This is the dry mixture for your cupcakes.
In a glass measuring cup, measure out the buttermilk and stir in the vanilla.
Add approximately a third of the dry ingredients to the creamed butter mixture and beat together with the hand mixer until almost combined. Blend in half of the buttermilk mixture, followed by another third of the dry, the buttermilk, then the rest of the dry, mixing after each addition.
Pour the batter into the prepared pan, filling each cup about 2/3rds full, and bake for 17-20 minutes or until golden and set.
Set the cupcakes aside to cool and prepare the frosting.
For the frosting, beat the butter, peanut butter, cream cheese, and vanilla together in a large bowl with a hand mixer. Slowly add the icing sugar and salt, being careful not to mix too fast or else you’ll have quite a mess on your hands.
Finally, beat between 2 tablespoons and ¼ cup of cream into the frosting to make it light and fluffy.
To decorate, use a teaspoon to scoop a little well out of the centre of each cupcake. Fill that with about 1 ½ teaspoons of grape jelly and cover the top of each cupcake with a good helping of the peanut butter frosting. To finish the cupcakes, sprinkle the chopped bacon over the top and dig in to probably one of the most weirdly delicious desserts you’ve ever had!
Note: Be sure to use traditional peanut butter as the all-natural variety will make for a thin frosting.