Food & Drink
Recipe of the Week: Cupcake Royale’s Whiskey Maple Bacon Frosting
Make this divine frosting for your next occasion.
By Seattle Mag May 19, 2017
Recipes for Seattlemag.com’s Recipe of the Week are contributed by participating chefs, cookbook authors and food bloggers.
Name of Recipe: Whiskey Maple Bacon Frosting
Source of Recipe: Cupcake Royale
Why We Love This Recipe: It combines all the things we love sweet maple syrup, strong whiskey boozyness and salty crisp bacon. It’s like a breakfast for champions!
Whiskey Maple Bacon Frosting
• 1 Pound and 4 Tbs of butter
• ½ Tsp Salt
• 6 Tbs Whiskey
• 2 Tbs Maple extract
• 4 ½ C Powdered Sugar
• Bacon*
Directions
1. Place butter and salt in mixer and beat until smooth, scraping the bowl once half way through.
2. On speed 1, add half of the powdered sugar and mix. Scrape bowl.
3. Add half the liquid and mix again. Scrape the bowl once more.
4. Repeat with remainder of powdered sugar and liquid.
5. Scrape bowl and give one last mix (on speed one) to be sure all ingredients are fully incorporated.
6. Bacon lover? Chop up some crispy bacon and sprinkle it on top of your whiskey maple buttercream for the perfect sweet and savory dessert. Makes 2 Quarts Frosting. Enough to frost 48 cupcakes.
Copyright Cupcake Royale Bakeshop
Follow Us
Seila: Cambodian Food, Served Haute
Canlis alum Kevin Top shows Seattle the fancy side of Khmer cuisine
The line is long in the back half of Stoup Brewing’s Capitol Hill location, but everyone’s chatting excitedly, even strangers with one another. They’re all united by curiosity, waiting to try Chef Kevin Top’s fast-casual menu of restyled Cambodian dishes, which he’s also been serving in a dinner party format as a popup called Seila….
The Lure of Lamb at Hamdi
New Year’s Eve dinner features special roast
I want a perfume of the air inside Hamdi. It smells like fire, black pepper, charred herbs, almonds, oak. I want to wash my hair in it. I want a little vial of it to keep in my pocket and inhale on the train. Open since late 2022 on a semi-industrial stretch of Leary Way,…
Blazing Birds: Why is Hot Chicken So Hot?
A friend and I were recently discussing the hot-chicken craze when he asked, “why do we need more chicken places? They’re everywhere.” It piqued my curiosity, and a little research uncovered some interesting tidbits. Thanks to Google, I discovered that the chicken wars began in earnest about four years ago, but its modern roots go…
Saint Bread Nabs Top Bakery Honor
The New York Times lists the Portage Bay bakery as one of the best in the U.S.
The New York Times has named Seattle’s Saint Bread as one of its 22 best bakeries in America. It is the only bakery in Washington state on the list. “There are few places more pleasant in Seattle for baked goods than this spot tucked by the shores of Portage Bay,” The Times’ Brian Gallagher writes….