If your cupcake looks like breakfast and tastes like breakfast, then it's perfectly acceptable to eat for breakfast, right?
These cupcakes resemble sunnyside up eggs, taste reminiscent of breakfast with bacon and maple flavorings and are quite cute as well. I followed the cupcake recipe but adapted the frosting somewhat from the Betty Crocker Big Book of Cupcakes.
Sunnyside Up Bacon Cupcakes
2 1/3 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup butter
1 cup sugar
1 tsp. vanilla
2 Tbsp. maple syrup
3/4 cup bacon, cooked crisply and crumbled
2/3 cup butter
6 cups powdered sugar
2 vanilla beans
3 to 6 Tbsp. milk
24 hard butterscotch candies
Preheat oven to 350ºF. Line pans with 24 cupcake liners. In medium bowl, combine flour, baking powder, salt and cinnamon.
In a large bowl, beat butter 30 seconds on medium speed. Gradually add sugar, about 1/4 cup at a time, beating until well blended. Beat an additional 2 minutes after all sugar is added. Beat in eggs, one at a time. Beat in vanilla and maple syrup, and then beat in bacon.
Alternately beat in flour mixture and milk on low, starting and ending with the flour mixture.
Fill cupcake liners 2/3 full. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes in the pans and then completely on wire racks.
To make the frosting, beat butter until smooth. Split open vanilla beans lengthwise, and scrape seeds into the mixing bowl. Beat until blended with butter. Gradually add powdered sugar. When mixture gets thick, slowly incorporate milk one tablespoon at a time as needed to keep frosting spreadable.
Frost cupcakes, leaving the tops fairly smooth to mimic a sunnyside up egg. (The vanilla bean seeds will mimic finely ground pepper. You could substitute 1 Tbsp. vanilla extract and use black sugar to mimic pepper as well.) Unwrap the butterscotch candies, and top each cupcake with a candy. Makes 24 cupcakes.