Zucchini Cupcakes with Burnt Sugar Frosting and Candied Bacon

How do you get kids, or your hubby, to eat zucchini? No need to hide it in chocolate, but tempting naysayers with bacon? Awesome. I was prepping for a taping of Cooks Corner and needed to test this first. I brought a dozen to work and as soon as the clink of the dish hitting the marble island was heard I had my first tasters. “Is that bacon?” “Oh my, what it this?” My first victim was a female colleague who is not a fan of vegetables, especially green ones. “Zucchini? In a cupcake?” The cream cheese frosting helped to ease her fear but the bacon won her over. One bite and she was happy. And so was everyone else. Zucchini does work in a cupcake. With or without bacon.

Inspired by a recipe found in Taste of Home

What you need:

Cupcake:

• 2 1/2 c all-purpose flour
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp candied ginger, crushed
• 1 tsp fleur de sel (French sea salt; sub with sea salt)
• 3 eggs
• 1 1/2 c sugar
• 1/2 c Devo Olive Oil Eureka Lemon EVOO (or evoo/canola with 1/2 lemon juiced)
• 1/3 c grade b maple syrup
• 1 tsp pure vanilla
• 1 1/2 c shredded zucchini

Frosting:

• 1 c  butter, divided
• 1/2 c packed brown sugar
• 1/2 c pure cane sugar
• 1 tsp heavy cream
• 1/2 tsp fleur de sel (French sea salt)
• 6 oz cream cheese, room temperature
• 2-2 1/2 c powdered sugar

Maple-candied bacon:

• 2 tbs grade B maple syrup
• 2 tsp brown sugar
• 8 slices microwave bacon

What you do:

Cupcake:

• Heat oven to 350°.
• Prepare muffin tins with cupcake liners.
• In lg bowl combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves.
• Min mixer bowl fitted with paddle attachment beat eggs, sugar, oil, syrup, lemon juice and extract.
• Gradually add dry ingredients to egg mixture.
• Stir in zucchini.
• Fill wells 2/3 full.
• Bake 20-25 min or until inserted toothpick comes out clean.
• Cool 10 min.
• Transfer to wire rack.

Frosting:

• In med saucepan melt butter and sugars over med heat.
• Bring to a boil, while stirring cook until thickened, about 2-3 min.
• Remove from heat; stir in cream and sea salt.
• Transfer to heatproof bowl, cover and refrigerate about an hour; the consistency should be similar to room-temperature butter. Check often – you do not want it to turn solid.
• In mixer with paddle attachment beat chilled remaining butter and cream cheese until smooth and creamy.
• Add burnt sugar.
• Add powdered sugar, 1/2 c at a time until desired consistency is reached.
• Beat until fluffy and well mixed.

Candied Bacon:

• Mix syrup and brown sugar.
• Lay bacon strips on microwave-safe plate
• Using pastry brush, paint both sides of each strip with maple glaze.
• Microwave for 40-60 sec (depends on microwave), being careful not to burn.
• Remove from microwave and place on parchment paper to cool.
• Cut each strip into thin slivers or finely chop.

Assembly:

• Frost cupcakes. 
• Garnish with candied bacon.