Breakfast Blueberry-"Bacon" Cupcakes
Crunchy soy bacon bits are versatile add-ins for many dishes, especially salads and omelets. In this recipe, the bits add an unexpected savory crunch.
INGREDIENTS | MAKES 8 (3½-INCH -ROUND ) CUPCAKES
- 2 (8-ounce) packages nonfat cream cheese, softened
- 4 tablespoons unsalted butter, at room temperature
- ½ cup sugar plus extra for sprinkling
- 2 large eggs
- ½ cup white whole wheat flour
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup dried blueberries
- 1/3 cup soy bacon bits, or to taste
- Sugar for sprinkling
Preheat the oven to 350°F. Spray eight 3- to 3 ½-inch-round muffin or cupcake tins and set aside.
Beat the cream cheese, butter, and sugar at medium speed until the mixture is smooth and creamy.
Beat in the eggs one at a time.
Beat in the flours, baking powder, and salt until smooth.
Fold in the blueberries and bacon bits. Spoon the mixture into each cup, filling it about ¾ full. Sprinkle a little sugar on the top of each cupcake before baking.
Bake for 30 minutes or until the tops turn golden. Cool for 5 minutes, then remove from the muffin tins. Cool the cupcakes completely on a wire rack.
Cupcakes Versus Muffins
What’s the difference between a cupcake and a muffin? Strictly speaking, a muffin is a less-sweet—and sometimes a savory—quick bread that is eaten without frosting. A cupcake is a lighter, sweeter baked good with frosting and destined for dessert. But these “cupcakes” are a cross between the two—both sweet and slightly savory. And if you want to frost them, use whipped cream cheese.